Packing lunches for consumption at school and field trips are a regular occurrence for any parent. Many use freezer packs or insulated lunchboxes to protect the food until their child opens it at lunchtime.
This may change due to data found from a study conducted at University of Texas. Of the 705 lunches analyzed, only 1.6% were deemed within the safe zone of below 40° F for cold storage and above 140° F for hot storage of food. The time frame for this study was 1½ hours before lunchtime.
When food is kept at a temperature between these ranges, bacteria can grow and the child can potentially develop a serious, food borne illness. To help reduce the chance of cross contamination, it’s important to cook meat thoroughly and using the correct devices to keep food hot or cold enough for consumption. In this study, almost 40% of the lunches had no ice packs in them.
To ensure a child’s lunch is safe to eat at lunchtime, follow these steps for safe cold or hot storage of food:
1. When preparing the food, initially, start with a clean working surface to deter any bacteria transfer.
2. Start first with cold ingredients – they will keep other items cooler in the lunchbox. Ensure juice boxes, milks and such are refrigerated before putting them into the lunchbox.
3. For a hot soup or leftovers, add boiling water to a thermos to ensure it’s hot enough for storage.
4. Make sure you have at least one ice pack for cold storage. This ice pack should last long enough to lunchtime.
5. Items that need special consideration for cold storage should have two ice packs. They should not enter room temperature for more than 2 hours. The ice packs should touch or sandwich in between. These types of foods include:
• Meat, poultry, fish, eggs
• Anything with mayonnaise in or on it
• Peeled or cut fruits and vegetables
• Dairy products like milk, cheese, and yogurt
• Open container of applesauce or pudding
6. The best option for quality food storage is to start with a quality thermos, lunchbox and ice pack. Try to avoid packing hot and cold items in the same storage container.
7. Keep foods that require no refrigeration in separate containers. These foods include:
• Prepackaged fruit cups
• Dried fruit (raisins)
• Dried cereal or crackers
• Nuts and seeds (if no allergies are present), nut butters and sunflower seed butter
• Fruit in its original packaging: bananas, oranges, grapes, cherries, cherry tomatoes
8. Always remember to wash and dry all fruits and vegetables before packing them in the storage container.
Lunchtime doesn’t need to be a time for worry. For optimal safety, make sure to pack enough ice packs and take the precautions above. Also make sure to pack wholesome foods like whole grains, quality proteins, fruits and a good source of calcium.
Build Healthy Kids Co-founder Dr. Deborah Kennedy has been at the forefront of nutritional studies for almost two decades. Her experience ranges from pediatric nutrition and nutritional oncology to kids' education programs.
In recent years, she has used her vast experience in the field of nutrition to found companies, like Build Healthy Kids and NutritionOptions LLC, which help educate parents about issues that affect their childrens' long-term health. Find out more at http://www.buildhealthykids.com/blog