The love language of packing a school lunch is strangely at odds with the most basic of food-safety rules.
Namely, the U.S. Department of Agriculture would prefer us not to leave anything perishable outside a fridge for more than two hours, or one hour on hot days (how about a bologna sandwich cast into a cubby or piled outside a classroom for more like four?). And we’re told to take extra care with the especially risky (deli meats, precut fruit) and the especially vulnerable (including young kids, particularly those younger than 5).
Fortunately, we’re in a golden age of meal inspiration and gear, and there are simple, inexpensive ways to keep bento boxes and bagged sandwiches safe through lunchtime. Read on for best practices and ideas that go beyond just peanut butter and jelly.
How do you keep the food in lunch boxes safe to eat?
Don’t introduce unwelcome bacteria in the first place, said Britanny Saunier, executive director of the Partnership for Food Safety Education. Wash your hands, the lunch box and other containers with soap, and rinse fresh fruits and vegetables (even the ones with skins that won’t be eaten, such as oranges) under running water. Dry everything well, and bacteria won’t have the moisture they need to survive.