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Sending kids to school with a nutritious lunch is smart, but just as important as what you pack is how you pack it. If you want to earn an A+ in food safety this school year, then follow these four steps.
1. Remember to keep it clean.
Clean hands, clean surfaces. Wash your hands with warm soapy water for at least 20 seconds before and after handling food. Make sure to clean utensils and countertops too after preparing each food item. And always use clean packaging and bags.
2. Separate: Don’t cross-contaminate.
Use one cutting board for fresh produce and a different one for meat or poultry. After lunch, make sure your child knows to discard all used food packaging and plastic bags as they could contaminate other foods and cause illness.
3. Keep hot foods hot.
If packing a hot lunch like soups, chili or stews, use an insulated container or bottle to keep it hot. Fill the bottle with boiling water and let it stand for a few minutes, empty and then put in the piping hot food. Tell your child to keep the bottle closed until lunchtime to keep the food at 140 degrees or above.
4. Chill
Keep lunches cold. If lunch includes perishable items like sandwiches and fresh fruit, make sure it stays chilled to reduce risk of foodborne illness.
Leave lunch items in the refrigerator until your child is ready to go to school. Pack the items in an insulated lunchbox or soft-sided lunch bag rather than a paper bag, and include at least one frozen gel pack or frozen juice box to keep food cold until lunchtime.
Tell your child to use the refrigerator at school if one is available. If not, make sure he or she keeps the lunch out of direct sunlight and away from radiators, baseboards and other heat sources in the classroom.
You can find more food safety reminders at [ Ссылка ] or on the Fairfax County Health Department’s website at [ Ссылка ].
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