Getting Real With Shadra Bruce
Packing lunches for your children is a great way to take care of them when they’re away from home. They get something familiar to eat – something you know they’ll like so you won’t have to worry about them starving all afternoon – and most likely, it’s healthier than what the school offers.
Unfortunately, lunches that come from home can also be a source of salmonella, e. coli, botulism and other not-so-delicious additions. The most important safety measure you can take is to make sure cold food stays cold. Most of the bacteria growth occurs between 40 and 140 degrees. Since most schools don’t have refrigerators in the classroom to keep the kids’ lunches cold until they eat, it’s imperative that you make sure it will stay cold enough. You can do this by using insulated soft-side lunch bags and including a couple of ice packs or a frozen bottle of water. If you’re ever in doubt about whether or not the food will still be cold enough, just don’t send it!
If you are sending leftovers for your child, make sure that they were properly prepared. Meats should be thoroughly cooked. Leftovers need to be cooled and refrigerated quickly the night before. If you send hot items, make sure they are in a wide-mouth insulated thermos that will keep the food hot enough.
Often overlooked but perhaps most important: make sure your child’s lunch bag is clean. If they aren’t cleaned properly, lunch boxes become germ factories that contaminate the newly-packed lunch. Wash the lunch bag when it comes home each day and leave it open overnight to dry (moisture breeds bacteria).
Time saving tip:
If you are going to be sending leftovers with your child, package it individually the night before. It will cool down more quickly and have less risk of spoiling.
