WSU Thurston County

720 Sleater Kinney Rd

Lacey WA  98503

360-786-5445

360-455-1575 (fax)

Thurston County Extension

Food Safety:  Package Food

The Olympian, September 9, 1998

"What’s for lunch?" This is a question many parents will answer on a daily basis as children return to school.

As you’re preparing for the start of school with your children, take time for an inventory of the supplies in your kitchen that you might have for packing lunches.

QUESTION: It’s time to purchase a new lunch box. Do you have suggestions?

ANSWER: If you haven’t purchased a lunch box for a couple of years, you may be surprised at the options available to you at local stores. There are mini (child-sized) coolers with special food compartments and containers as well as a variety of insulated bags and boxes.

Some of the bags have freeze pack inserts. There are even insulated bags that are shaped and sized to fit into a backpack. It is a good idea to purchase a lunch bag or box that is insulated to help keep perishable foods cool. Once food gets above 40 degrees F, bacteria begin to grow and multiply. Help your child pick out a lunch box or bag that’s easy to carry, easy to open and easy to clean.

QUESTION: Are there some things I can do to ensure that I pack a safe lunch?

ANSWER: One of the best and easiest things you can do is keep everything that touches food clean. Clean hands are especially important. Wash them for 20 seconds with soap and hot water. Dry them with a single-use towel. While this suggestion may sound and seem elementary, many adults don’t wash their hands adequately and they use an "all-purpose kitchen-towel" to dry after washing. Frequently, that same towel has been used previously to wipe or dry countertops, refrigerator door handles or other kitchen surfaces. The towel may look clean but actually harbor lots of potential disease-causing bacterial that could grow, multiply and lead to illness if it’s transferred to the food.

Because many children are not able to refrigerate their lunch, the food you pack for them may be in the danger zone (40 to 140 degrees) for several hours each day before they eat it. The longer the food is in the danger zone, the greater the risk of a food-borne illness. Keeping things clean from the beginning is a very important step in preparing packed lunches for your children. Keep things clean. Keep food cold.

QUESTION: Do you have some tips of ways to help keep food cool?

ANSWER: Put something cold in the lunch bag, such as a cold drink or a reusable drink container filled with water or a drink that has been frozen. If your child’s lunch bag doesn’t have a freeze pack insert, you might want to consider using a small commercial freezing gel in the bag.

Refrigerate a lunch fixed the night before. This works well for perishable foods. But you’ll want to wait until morning before adding things such as chips or cookies.

Freeze the sandwiches. This works best with coarse-textured breads that tend to get less soggy after thawing. You’ll want to hold the lettuce, tomato, and mayonnaise as they don’t freeze well

Talk with you child about keeping this or her lunch in the coolest place possible.

B. Susie Craig

Area Faculty

WSU Cooperative Extension Thurston County

WSU Extension programs and employment are available to all without discrimination.  Evidence of noncompliance may be reported through your local Extension Office.   Cooperating agencies: Washington State University, U.S. Department of Agriculture, and the county of Thurston.

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