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Whether it's off to school or work we go, millions of Americans carry
"brown-bag" lunches. But lunchtime food safety begins way beyond the
brown bag - when food brought from home is first handled
and cooked safely. After that, food must be kept cold while commuting
to work or school and until your lunch break.
 Why is it important to keep food cold? The U.S. Department of Agriculture
reminds us that harmful bacteria multiply rapidly in the "danger zone"
-- the temperatures between 40 and 140 degrees F., so perishable food
that's transported without a cold source won't
stay safe long.
Here are some safe handling recommendations from
USDA that will keep your brown-bag in the safe zone.
Begin
with Safe Food
- Keep raw or cooked food that's kept cold or frozen at the store
stored the same way at home.
- Take food to school or office as quickly as possible when no
ice source is available, then chill it when you arrive.
- Do not leave food out at room temperature more than 2 hours
(1 hour if the temperature is above 90 degrees F).
Keep Everything Clean
- Wash your hands before you prepare or eat food.
- Wash cutting boards, dishes, utensils, and countertops with
hot, soapy water after preparing each food item.
- Use an antibacterial spray or a solution of 1 teaspoon of bleach
in 1 quart of water to sanitize surfaces and utensils.
- Keep family pets away from kitchen counters.
Don't Cross-Contaminate
- Always use a clean cutting board.
- Wash your cutting board thoroughly after cutting raw meat and
poultry and before using it for bread, tomatoes or other food
items.
- Use one cutting board for fresh produce and a separate one for
meat and poultry.
- At lunchtime, discard all used food packaging and paper bags.
Do not reuse packaging because it could contaminate other food.
Pack It Up
- Pack just the right amount of food that can be eaten at lunch
so you won't have to store leftovers.
- If you prepare your lunch the night before, store it in the
refrigerator.
- You can freeze sandwiches ahead of time, but don't freeze sandwiches
containing mayonnaise, lettuce or tomatoes. Add those ingredients
later.
- Insulated, soft-sided fabric, metal or plastic lunch boxes are
best for keeping foods cold.
- If you use a paper lunch bag, create layers by double-bagging
to help insulate the food.
- Use an ice source for perishable food in any type of lunch bag
or box.
Keep Cold Lunches Cold
- Prepare cooked food ahead of time to allow for thorough chilling
in the refrigerator.
- Divide large amounts of food into shallow containers for fast
chilling.
- Keep cooked food refrigerated until time to leave home.
- Use a small frozen gel pack or frozen juice box if a refrigerator
is not available at school or work.
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Sandwich Chart
Brown bagging's a breeze with this handy chart to post on pantry or fridge.
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Color your menu with 5 a day the easy way.
Sunless Shimmer
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H-E-B
Food Safety