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Stop Foodborne Illness offers tips for ensuring safe school lunches. #NatlFoodSafetyMonth
By: Stop Foodborne Illness
Teachers, food safety activism isn't just for parents. Teachers can take action by adding food safety to their curriculum. Use Stop's Curriculum and Teachers Education Resources (http://www.stopfoodborneillness.org/
Packing safe school lunches
Keeping harmful pathogens out of the lunch box should be a goal of every parent. When packing your child's lunch with food safety in mind, Stop Foodborne Illness suggests you:
• Wash your hands. When preparing lunches, Stop Foodborne Illness emphasizes the importance of washing your hands thoroughly (http://www.stopfoodborneillness.org/
• Encourage your child to wash their hands, before AND after eating their lunch. Hand-washing with soap and water is best, but a hand sanitizer or wipe with 60% alcohol will work in a pinch.
• Keep in mind the bacteria danger zone. The temperature "danger zone" of 40°-140° F is where bacteria grow most rapidly.
• Use an insulated lunch box. Whether hard-sided or soft, this helps keep cold foods cold and hot foods hot until it's time to eat them.
• Hot: Use an insulated thermos. Hot foods like soups, chili, or mac and cheese stay hot until lunch. You can preheat your thermos by filling it with boiling water, letting it sit for a few minutes, pouring out the water, and then adding your hot food.
• Hot: Pack foods while hot. Don't wait for hot foods to cool down before packing. Instead, pour piping hot foods like soups immediately into an insulated thermos.
• Cold: Freeze drinks before packing. Freezing milk and juice boxes, and water bottles will help keep the drinks cold, along with other cold foods you've packed. Frozen items will slowly melt during morning classes and be ready for drinking at lunch.
• Cold: Use ice packs. Another "great idea," according to Stop, these inexpensive items are an alternative to freezing drinks, and are vital for keeping cold foods cold. You can pick them up for about $1 each.
• Wash and separate fresh fruits/veggies. Stop recommends washing produce thoroughly before packing in plastic containers to keep them away from other foods. After washing, dry produce with a clean cloth towel or paper towel to further reduce bacteria that may be present on the surface.
• Use individual snack packs. If many hands are in and out of a "family size" bag, the potential for exposure to bacteria is greater. To help prevent the spread of germs for school lunches, Stop recommends using individual-sized servings of items like pretzels, chips, and cookies.
• Add room-temperature-
• Avoid putting food on bare tables. Pack a paper towel or napkin, or some wax paper so that when kids are in the cafeteria, or common area, they can avoid putting their food on the table.
• Explain the five-second myth. Be sure your child knows that the "Five-second rule" is a myth. Any food that touches the floor needs to be thrown away. (No one wants to lick the bottom of your shoe.)
• Toss perishable food. To avoid foodborne illness, let your child know it is OK to throw away perishables like meat, poultry or egg sandwiches, if not eaten at lunchtime. Unopened, room-temperature-
• Make sure lunch boxes are regularly cleaned and sanitized. We recommend you clean your child's box each evening before packing the next day's lunch. Find out more with these box cleaning tips (http://www.howtocleanstuff.net/
Food Safety Tips for School Cafeteria Lunches
For children who eat their lunch through the National School Lunch Program (NSLP), Stop Foodborne Illness believes it is imperative to teach them good food safety habits even if they eat in the school cafeteria, too. Stop urges you to do these things:
First, talk with your kids about this issue and share food safety tips they need to use, which include:
• Washing their hands. Your child should wash his/her hands before and after they eat.
• Avoiding putting food on tables. Keep it on the plate or put a napkin down.
• Checking for undercooked food. For instance, if hamburger meat looks raw/pink, your child shouldn't eat it. "Hot" foods that are cold in the middle should not be eaten.
• Checking for food that looks spoiled. Your child shouldn't eat vegetables or fruits that are wilting, have mold or look discolored. Help your child learn more with these tips (http://www.livestrong.com/
• Reporting unsanitary conditions. Examples include: Cafeteria workers not wearing gloves or hairnets, surfaces or equipment that are dirty, yellowish water flowing from a drinking fountain, and bugs or rodents roaming around. Help your child understand why these kinds of conditions, are unacceptable and how to report it to a school authority ASAP.
• Inspect the cafeteria yourself. Stop Foodborne Illness urges every parent to contact their child's school and ask for a personal visit to take a good look around the kitchen and cafeteria. Anything that looks like a possible food safety hazard should be discussed to school authorities.
Feel free to use Stop's factsheet Rylee & Rusty Discuss Food Safety (http://www.stopfoodborneillness.org/
Become an advocate for improved school food safety practices. Start by reviewing this Food-Safe Schools Action Guide (http://www.fns.usda.gov/
Cindy Kurman, Kurman Communications, Inc.