Back-to-school food safety
Published 5:00 am Wednesday, August 2, 2017
Column by Carolyn Bivins | Extension Agent
WOW! Summer vacation went by so-ooo-ooo o fast! Now, it’s back to school! Back to the books! Back on the bus, in the saddle, or back in the car for those of us shuttling students to and from school!
It’s a brand new school year, which means its back to packing lunches and after school snacks for students, scouts, athletes, dancers, and all the other children who carry these items to and from home. One ‘back’ you do not want to reacquaint children with, however, is food-borne bacteria.
Bacteria that can cause foodborne illness, commonly known as food poisoning, grow rapidly at temperatures between 40 and 140 degrees Fahrenheit. In just two hours, these microorganisms can multiply to dangerous levels. To make sure lunches and snacks are safe for those you pack for, follow the USDA’s four steps to food safety: Clean – Separate – Cook – and Chill.
If the lunch/snack contains perishable food items like luncheon meats, eggs, cheese, or yogurt, make sure to pack it with at least two cold sources. Harmful bacteria multiply rapidly so perishable food transported without an ice source won’t stay safe long.
Frozen juice boxes or water can also be used as freezer packs. Freeze these items overnight and use with at least one other freezer pack. By lunchtime, the liquids should be thawed and ready to drink.
Pack lunches containing perishable food in an insulated lunchbox or soft-sided lunch bag. Perishable food can be unsafe to eat by lunchtime if packed in a paper bag.
If packing a hot lunch, like soup, chili or stew, use an insulated container to keep it hot. Fill the container with boiling water, let stand for a few minutes, empty, and then put in the piping hot food. Tell children to keep the insulated container closed until lunchtime to keep the food hot – 140 °F or above.
If packing a child’s lunch the night before, parents should leave it in the refrigerator overnight. The meal will stay cold longer because everything will be refrigerator temperature when it is placed in the lunchbox.
If you’re responsible for packing snacks for the team, troop, or group, keep perishable foods in a cooler with ice or cold packs until snack time. Pack snacks in individual bags or containers, rather than having children share food from one serving dish.
If possible, a child’s lunch should be stored in a refrigerator or cooler with ice upon arrival. Leave the lid of the lunchbox or bag open in the fridge so that cold air can better circulate and keep the food cold.
Eating and Disposal Tips
Pack disposable wipes for washing hands before and after eating.
After lunch, discard all leftover food, used food packaging, and paper bags. Do not reuse packaging because it could contaminate other food and cause foodborne illness.
Consumers can learn more about key food safety practices at Foodsafety.gov, by ‘following’ @USDAFoodSafety on Twitter, and by ‘liking’ Facebook.com/FoodSafety.gov. Consumers with questions about food safety, can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist at AskKaren.gov, available from 10 a.m. to 4 p.m. Eastern Time, Monday through Friday, in English or Spanish.
If you have questions about storage times of food or beverages, download USDA’s new FoodKeeper application for Androidand iOS devices. By helping users better understand food storage, the FoodKeeper empowers the public to choose storage methods that extend the shelf life of the food and beverages in their home. Better food storage should reduce food waste and reduce the frequency of users preparing and eating products that may be spoiled. The application was recently updated to include food storage information in both Spanish and Portuguese.
USDA has made some of the most significant updates made since the 1950s to the U.S. food safety system during the Obama Administration. New consumer-facing tools, like the FoodKeeper application, allow Americans to further guard themselves and their family against food-borne illnesses. Estimates show that the food safety standards implemented for meat and poultry will reduce illnesses by about 75,000 annually. More information about these efforts is found on USDA’s Medium page at http://bit.ly/results-ch7.
Source: USDA Food Safety and Inspection Service