Lunch boxes and bags will be pulled out with the start of the new school year. According to the Food Safety Inspection Service (FSIS) with the United States Department of Agriculture (USDA), food safety should be considered when carried lunches are prepared at home.

If perishable food is in the "danger zone," temperatures between 40 and 140 degrees F, for more than two hours, harmful bacterial may multiply and grow, resulting in food-borne illness.

Begin with safe food. Perishable food, such as raw or cooked meat and poultry, must be kept cold or frozen at the store and at home. Many prepackaged combos that contain luncheon meats along with crackers, cheese and condiments must also be kept refrigerated. Be sure to read the label for proper storage directions.

Keep everything clean. Wash hands before food preparation, after preparing each food item, and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used at home to sanitize surfaces and utensils.

Don't cross-contaminate. Use one cutting board for fresh produce and a separate one for meat and poultry, or wash and sanitize the cutting board between steps of food preparation. Also wash utensil and countertops between steps.

At lunchtime, discard all used "one use" food packaging and paper bags. Reusing could cause cross contamination and result in food-borne illness.

Consider preparing the food the night before and store the packed lunch in the refrigerator. Freezing sandwiches helps them stay cold. However, for best quality, don't freeze sandwiches containing mayonnaise, lettuce or tomatoes. Refrigerate these ingredients and add later.

Insulated, soft-sided lunch boxes or bags are best for keeping food cold. An ice source should be packed with perishable food in any type of lunch bag or box. Freezer gel packs will keep foods cold until lunchtime, but are not recommended for all-day storage, according to FSIS/USDA.

If a paper bag is preferred, be sure to include a cold source. Use a freezer gel pack or frozen sandwich. Use an extra paper bag to create a double bag, which helps insulate the food.

For hot foods, use an insulated container to keep them hot. Fill the container with boiling water, let it stand a few minutes, empty and then put in the piping hot food. Keep the insulated container closed until ready to use so the temperature is 140 F or above.

Have a supply of shelf-stable food for easy packing. These include fresh fruits and vegetables, crackers, peanut butter sandwiches, packaged pudding and canned fruits or meats.

For more information on food safety with carried bag lunches, contact the Meat and Poultry Hotline at (800) 535-4555, or visit the FSIS Web site at: www.fsis.usda.gov. Or contact your local University of Illinois Extension Office or visit the Gateway to Government Food Safety Information Web site at: www.foodsafe ty. gov.

New twist for a tasty lunch

Are you tired of the usual sandwich or carried lunch? If so, consider preparing some of these chilled food options:

• Plain low-fat yogurt with fresh fruit.

• Raw vegetable salad with strips of lean cooked meat or poultry.

• Cottage cheese and fresh vegetable pieces.

• Fresh fruits and your favorite cheese.

• Brown rice salad with cubes of cooked chicken.

• Tuna fish salad made with water-packed tuna and non-fat ranch dressing.

• Vegetables marinated in Italian or herb salad dressing with a few cubes of Swiss cheese on the side.

• Cold cooked pasta salad with pieces of raw or cooked vegetables. For a light dressing, use low-fat, non-fat, or low-calorie Italian, Ranch or another favorite herb dressing.

Jananne Finck is a Nutrition and Wellness Educator at the Springfield Extension Center at (217) 782-6515.

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