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A child at home with a “tummy bug” is no fun. Don’t cut corners on safe food handling and storage.
Recalls
There are food recalls all the time. We hear about the major ones but it’s always worth checking what is currently considered unsafe at foodsafety.gov/recalls. If you’re in doubt, check it out first.
Storing Perishables
Plan out lunch food before you shop. As soon as you get perishable foods home from the store, they should be refrigerated. Perishable foods include eggs, meat and poultry. Food should not be left out more than two hours at room temperature – that includes children’s combo packs that include meats or cheese.
Food Prep
First wash your hands. Your kitchen counter, utensils and cutting board should be cleaned between preparing each individual item. Consider designating one cutting board for fresh produce and a separate cutting board for meat and poultry.
To thoroughly sanitize cutting boards and surfaces, combine one tablespoon of chlorine bleach with a gallon of warm water.
Bag Lunches
Pack the amount of food you expect your child to eat at lunch. Leftover food that is not stored cold can cause food-borne illness.
Food prepared the night before is fine as long as it has been refrigerated.
Insulated, soft-sided lunch boxes and bags are best for keeping food cold. Pack two ice sources when including perishable food. Encourage your child to throw any leftovers away as well as used packaging. Thoroughly wash and dry the bag between uses.
The Danger Zone for food to spoil is when food reaches temperatures between 40° F and 140° F, that is when bacteria grows.
Keep your child safe, don’t cut corners on food safety.
