Your child may start thinking about lunch during math class.
But you should think about
it when it’s packed, said a University of
Georgia scientist.
“Food safety for a packed lunch depends on how it’s packed
and what is
packed,” saidÿ Connie
Crawley, an
Service nutrition and health
specialist with the UGA College of
Family and Consumer Sciences. “It’s not hard to keep packed
lunches safe. But it
takes some thought and preparation.”
Crawley said the first step to packing safe lunches is
choosing a well-insulated bag or
box. The most important thing in food safety, she said, is
keeping cold foods cold and hot
foods hot, no matter what the meal.
Keep cold foods at or below 40 degrees Fahrenheit and hot
foods at or above 140. The
danger zone is between those two temperatures, she said. If food
stays at room temperature
for two hours, it’s very risky to eat it.
The temperatures at which we’re comfortable in our homes and
offices are also perfect
for bacteria that can cause. Common food-borne illnesses are
caused by Staphylococci,
Salmonella, Campylobacter and other bacteria.
Many children prefer their foods cold, so keeping food
chilled is often more of a
concern than keeping it hot. Hot food also raises concerns for
the child’s ability to open
the container and serve himself safely.
Cleanliness during lunch preparation is important, too,
Crawley said. “It’s almost
more important to be careful while you pack a lunch, since the
potential is greater for
the growth of bacteria before the lunch is eaten,” she said. “Of
course, the
bacteria have to be present to grow. But there’s no point in
taking chances.
“Bacteria can be introduced while you pack the lunch,” she
said. “Don’t
leave food out at room temperature too long before you pack it.
Keep the cold foods to be
packed in the lunch box refrigerated until the child is ready to
leave for school.”
Choosing the food for lunch is another important step. Some
foods are more perishable
than others, Crawley said, and should be treated as such. Pack
more perishable foods close
to a cold source in the bag or box.
“Blue ice” packs or frozen juice bags or boxes provide a good
cold source
that can keep perishable foods safe until lunchtime. Frozen
juice drinks will usually thaw
in time to go with lunch, so they won’t take up extra space in
the bag, Crawley said.
A good rule of thumb about safely packing lunches is to pack
it however you bought it.
“If it was refrigerated, keep it cold,” Crawley said. “Shelf-
stable items
may taste better cold but won’t spoil if they sit at room
temperature.”
Talk with your child about what foods she likes for lunch.
Then pack meals she prefers.
Peanut-butter-and-jelly is a standard that doesn’t need to
stay cold, unless that’s how
she wants it. Cut-up veggies and fresh fruit are favorites that
aren’t perishable
short-term. They provide nutrition kids need in a way they
like.
But choose new lunch foods carefully. “Practice lunch at
home, especially if you
start packing cans of shelf-stable pudding or cut-up fruit,”
Crawley said. “Then
you’ll know if your child can safely and easily open the
container.”
