UNIVERSITY PARK – Every morning, millions of Americans pack bag lunches that they take to school or work. While most people understand the importance of including healthy foods in their lunch bags, it is also important to keep food safety in mind, according to an extension educator in Penn State’s College of Agricultural Sciences.
“The first step is to handle and cook food safely at home,” says Mandel Smith, Penn State Cooperative Extension nutrition educator. “When you travel to school or work, food brought from home can be kept safe if you keep perishable items cold until lunchtime.”
Why is it important to keep food cold? Smith points out that harmful bacteria grow quickly in the temperature “danger zone” between 40 and 140 degrees F. Perishable foods kept in this temperature range won’t stay safe until lunchtime.
Smith shares these helpful lunch packing and transporting tips to keep food safe:
– Pack only the amount of perishable food that can be eaten at lunch. “That way, you won’t have to worry about safely saving leftovers,” she says.
– Prepare food the night before and store the packed lunch in the refrigerator. Freezing sandwiches helps them stay cold longer. “However, for best quality, don’t freeze sandwiches that contain mayonnaise, lettuce or tomatoes,” Smith advises. “You can pack these items separately and add them later.”
– Insulated, soft-sided lunch boxes or bags are best for keeping food cold, but metal or plastic lunch boxes and paper bags also can be used. “If using paper lunch bags, create layers by double bagging to help insulate the food,” says Smith.
– Ice or another cold source should be packed with perishable food in any type of lunch bag or box. To help keep lunches cold away from home, include a small frozen gel pack or frozen juice box.
– If there is a refrigerator available at school or work, store perishable items there upon arrival. “Some food is safe without a cold source,” Smith says. “Items that don’t require refrigeration include whole fruits and vegetables, hard cheese, canned meat and fish, chips, breads, crackers, peanut butter, jelly, mustard and pickles.”
– When packing foods such as chili, soup and stew, use an insulated container to keep them hot. “Preheat the container by filling it with boiling water and letting it stand for a few minutes,” Smith says. “Then empty it and put in the piping hot food. Keep the insulated container closed until lunchtime to keep the food hot – 140 degrees F or above.”