Bag Lunch Safety

Packing a school lunch box.
Adair Hoover, ©2017 HGIC, Clemson Extension

Whether it is students taking lunch to school or adults packing lunch for work, millions will take “bag” lunches with them each day and will want to make sure their food is safe to eat. Follow these safety tips to avoid foodborne illnesses when eating from a lunch box or bag.

Keeping Foods Clean

Keeping everything clean when packing a lunch is not only for food but also for food preparation. Washing your hands for at least 20 seconds before you prepare or eat food is the number one thing you can do to keep food clean. Use hot, soapy water to keep preparation surfaces clean and ready to use. Keep family pets away from kitchen counters. If packing for children, it is best to pack sanitary wipes that children can use before and after they eat.

Keeping Foods Out of Danger Zone

Bacteria grow and multiply rapidly in the danger zone between 40 ºF and 140 ºF. Keep lunches out of direct sunlight and away from radiators or other heat sources. Some foods that don’t require refrigeration and are great to include in a bag lunch are fruits, vegetables, hard cheese, unopened canned meat or fish, chips, bread, crackers, peanut butter, jelly, mustard, and pickles.

Keeping Cold Foods Cold

The best way to keep food cold is with an insulated box or bag. When packing lunches, include either freezer gel packs or cold food items such as small frozen juice packs or frozen bottles of water. At least two cold sources should be used when packing perishable foods in an insulated lunchbox. When packing, place one cold source at the bottom of the lunchbox, the perishable foods, and then the other cold source on top. Sandwiches can also be made ahead of time and kept refrigerated or frozen before placing them in the lunch box, but to maintain high quality, sandwich ingredients such as mayonnaise, lettuce, and tomatoes should not be frozen. These items should be added later.

Freezer gel packs can keep cold foods cold until lunchtime, but generally will not work for all-day storage. Any perishable leftovers after lunch should be discarded and not brought home. Of course, if there’s a refrigerator available, store perishable items there upon arrival. If using an insulated lunchbox, leave the lid of the lunchbox open so that cold air from the refrigerator can circulate through it. Leftover perishables that have been kept refrigerated should be safe to take home.

Wrap freezer packs in plastic or foil and use an additional plastic bag to create a double layer when using brown paper bags. If you’re not carrying perishable items, plastic lunch bags can also be used, but they aren’t ideal for cold foods. As cold items thaw, plastic bags tend to become soggy or leak, and they don’t retain cold as effectively as an insulated lunch box.

Keeping Hot Foods Hot

Hot foods like soup, chili, and stew need to stay hot. Use an insulated bottle stored in an insulated lunch box. Fill the bottle with boiling water, let stand for a few minutes, empty, and then put in the piping hot food. Keep the insulated bottle closed until lunch to keep the foods hot (at or above 140 ºF). Microwave Reheating

If you use the microwave to reheat your lunch, make sure that you cover the container so that the food will be heated evenly. The food should be reheated to an internal temperature of at least 165 ºF for safety.

On-the-Go Drinks

Beverages not only quench your thirst but can add important nutrients to your lunch. Therefore, consider not only taste but also nutrient content when you choose a beverage for your bag lunch

• Low-fat and skim milk supply protein, calcium, riboflavin, and energy (calories).
• Fruit juices that are 100 percent juice supply vitamins, minerals, and energy. Vegetable juices also supply important nutrients, but the sodium content may be very high. Balance these with low-sodium foods.
• Fruit juices and punches are often fortified with nutrients, but sugar may also be very high in these drinks. Twelve ounces of fruit drink, and or punch often contain corn syrup and other sugars equal to about 12 teaspoons of table sugar. Fruit-flavored drinks may contain very little or no fruit juice at all.
• Beverages labeled “orange soda” or “grape soda” are soft drinks and may not contain any fruit juices.
• Regular soft drinks supply mainly energy since they contain large amounts of sugar. For example, 12 ounces of cola contains corn syrup and other sugars equal to about nine teaspoons of table sugar.
• Diet soda, black coffee, and plain tea have fewer calories and nutrients.

Packing a Lunch

A national survey has shown that children who buy hot lunches at school generally have a more nutritious lunch than children who take their lunch. To make the lunch you put in your child’s lunch box tempting as well as more nutritious, consider these tips.

• Create interest by having your children assist in food shopping and preparing lunch. Let your children make their sandwiches.
• Use a variety of foods for more nutrients and to avoid monotony.
• Keep sandwiches simple — sliced turkey rather than turkey salad, for example —especially if your child objects to mixtures.
• Select and prepare foods that are appropriate for your child’s age. For example, slices of fresh apple or pear are ideal for younger children, while whole fruit is fine for older children. (Treat cut edges with orange or lemon juice to prevent them from turning brown.)
• Offer foods of different shapes and textures.
• Pack cookies or cupcakes that supply vitamins or minerals as well as energy — for example, oatmeal-applesauce cookies, fig bars, and pumpkin cupcakes.
• Include one of your child’s favorite foods, even if it tends to contain a little more sugar, sodium, or fat than you think they need. Balance foods that contain more sugar, fat, and/or sodium with foods that contain less of these components at other meals.

5 Tips for a Nutritious Bag Lunch

1. Use a variety of foods from the major food groups.
2. Keep calories in mind.  Fats and sugars can quickly add more calories than you need. Lunchtime beverages and desserts are two possible sources of extra sugars and fats.
3. Use only small amounts of high-fat foods, such as butter, margarine, mayonnaise, sour cream, or fatty meats.
4. Include foods with dietary fiber, such as fruits, vegetables, and whole-grain breads.
5. Choose low-sodium foods, such as fresh fruits and vegetables, lean meat, and poultry.

Sources:

1. USDA/FSIS (2016) Back-To-School Food Safety Tips for Parents and Caregivers. Newsroom. https://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-transcripts/news-release-archives-by-year/archive/2016/nr-082216-02
2. USDA/FSIS (2016) Keeping “Bag” Lunches Safe. Newsroom. https://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-transcripts/news-release-archives-by-year/archive/2016/nr-082216-02

Originally published 01/99