Back-to-school tips (for lunch, not classes)💡

In a recent news release, the USDA recommends that back-to-school shoppers include food safety items on their shopping list and specific procedures to keep school lunches safe, since children are particularly at risk for serious foodborne illnesses. Here are tips to be considered:

• Clean and sanitize your preparation area – surfaces and utensils – before you start making the meal. Wash everything with soap before and after preparing each food item; a homemade bleach-based solution can also be used in addition.
• Separate meat and poultry from ready-to-eat foods to avoid cross-contamination.
• Use a food thermometer to check whether a meal has reached a safe internal temperature to kill any harmful bacteria – some frozen foods may look like they're ready to eat, but actually aren’t. For whole beef, pork, and lamb, that’s 145ºF; for ground meats, 160ºF; for poultry, 165ºF; for eggs, 160ºF; for fish and shellfish, 145ºF; and for leftovers and casseroles, 165ºF.
• Keep the meal cool by storing it in an insulated container rather than a paper bag. Also, place a frozen gel pack. If hot liquids are on the menu, also use an insulated container to keep items hot, and don’t open them until lunchtime.

Children should wash their hands with soap and water before eating, or use alcohol-based sanitizers when that’s not possible.