Pack a safe lunch
Quick tips to packing a safe lunch
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Always keep it clean. Make sure your hands, food preparation surfaces and utensils are clean. use hot, soapy water to effectively get rid of bacteria. Wash your hands before you eat. Also wash fruits and vegetables before packing them in your lunch.
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Be sure to keep hot foods such as soup, chili or stew hot by using an insulated bottle. Fill the bottle with boiling water and let it stand for a few minutes. Empty the bottle and then fill with piping hot food. Keep the bottle closed until lunchtime.
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Cold foods should stay cold, so invest in a freezer gel pack (available in supermarkets and kitchen supply stores) and an insulated lunch box. Freezer gel packs will keep foods cold until lunchtime, but are not recommended for all-day storage. Any perishable food (i.e. meat, poultry or egg sandwiches) not eaten at lunch should be discarded.
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If you choose a brown paper bag to carry lunch, it's especially important to include a cold source. A freezer gel pack or a frozen sandwich works well. Because brown paper bags tend to become soggy or leak as cold foods thaw, be sure to use an extra paper bag to create a double layer. Double-bagging will also help insulate the food better.
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Use the refrigerator at work, if one is available. If not, make sure you keep your lunch out of direct sunlight and away from radiators, baseboards and other heat sources.
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Have a supply of shelf-stable foods for easy packing. These include fresh fruits and vegetables, crackers, peanut butter sandwiches, packaged pudding and canned fruits or meats.
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Freeze single-sized juice packs overnight and place the frozen drink in your lunch. The juice will thaw by lunchtime, but it will still be cold. The frozen drink will also keep the rest of the lunch cold.
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If you make sandwiches the night before, keep them in the refrigerator until packing up to go in the morning.
