September is Food Safety Month, and the Environmental Health department of the Mid-Ohio Valley Health Department wants to make sure everyone is packing a healthy and safe lunch for school and work.
“Make sure you are washing your hands with soap and water before preparing any meals,” said Nicole Needs, Environmental Health director. “Dry them off with a clean towel, and keep your food prep areas clean and avoid cross contamination – don’t use the same cutting board for raw meats and fruits/vegetables.”
Always pack school lunches in insulated lunch boxes/containers to keep perishable food items safe until lunchtime. As well, include at least two cold items, such as frozen gel packs, frozen juice boxes or frozen bottled water, to make sure cold foods are kept under 40 F until lunch. The juice boxes and bottled water should be thawed by the time lunch arrives.
To keep hot foods at a safe temperature, use an insulated container, first filling it with boiling water and letting it stand for a few minutes, then discard water and add the hot food. Keep the container closed until lunchtime.
Foods that do not require refrigeration are great for school lunches, which include shelf-stable meals, whole or dried fruits (such as apples and bananas), whole vegetables (baby carrots and cherry tomatoes), hard cheeses (cheddar, gouda and parmesan), bread and crackers and jerky.
“Never leave food out of the refrigerator for more than two hours,” said Needs, because leaving it too long at room temperature causes bacteria to grow that can cause illness.
For more food safety tips, visit www.usda.gov or www.foodsafety.gov