Lunch Box Food Safety Tips

We often think about positive eating habits when preparing lunches. But it’s important to keep food safety in mind too.

A matter of prevention

Here are some tips for preventing food-borne illnesses (food poisoning) when you’re making lunch for yourself or your child.

• Make sure the counter, lunch box, containers and ice packs are clean.
• Before preparing the lunch box, wash your hands with warm water and soap.
• Opt for a reusable, insulated lunch box. It will protect the food and keep it at the right temperature.
• If you prepare lunches the day before, leave any perishable foods in the refrigerator until morning.
• Use an ice pack to keep food cool.
• Use a Thermos to keep hot food hot.
  • Fill the Thermos with boiling water.
  • Close the lid, and wait about 10 minutes.
  • Reheat the food. It needs to be very hot to keep it at the right temperature until lunchtime.
  • Empty the Thermos and pour in the reheated food.
• After lunch, throw away all leftover perishable foods (e.g., milk, meat sandwiches, stews).

Bacteria that can cause food-borne illnesses develop very quickly on some foods. Perishable foods (e.g., yogurt, meat, cheese) must stay out of the temperature danger zone (4°C to 60°C). This makes them safe to eat at lunchtime.

Foods that must be kept cold

• Yogurt, cheese and milk
• Meat, poultry, fish and seafood
• Eggs
• Salads made with legumes, vegetables, pasta or rice
• Fruits and vegetables (peeled, cut or leafy)
• Foods containing mayonnaise or other sauces
• Tofu spread and hummus

If you heat up food at home, it must be put in a Thermos. It must remain at an appropriate temperature (above 60°C) until lunchtime.

Foods that can be kept at room temperature

• Fruits and vegetables (unpeeled, uncut)
• Bread, tortillas and pitas
• Muffins or granola bars
• Crackers
• Trail mix with seeds and dried fruits
• Dry cereal
• Canned salmon or tuna (unopened)