Tips for returning to school

Here are some experts safety tips from the Institute of Food Technology:

Packaging and cleaning

• The first step to good food safety is to wash your hands with warm water and soap for at least 20 seconds before handling any food. After preparing each meal, wash the chopping boards, plates and utensils with hot water and soap and disinfect the counters after preparing the food.

• Rinse fresh fruits and vegetables with clean water before placing in a container for lunch.

• To avoid cross-contamination, do not use packaging materials such as paper or plastic bags, food containers, and aluminum foil.

Use an insulated container for hot food such as chili, soups and stews. Fill the bowl with boiling water, let it sit for a few minutes and then add warm food. Keep the container closed until noon to minimize bacterial contamination and growth.

• Wash the soft lunchboxes with water (to remove leftovers), disinfectant spray or a bought soap from the chlorine shop, rinse them off and let them dry.

• Dispose of soft lunch boxes when the liner is cracked or broken.

Temperature control

• Perishable food that can not be stored in the refrigerator should be kept cold with freezer or frozen food.

• Food boxes or bags with flexible insulated walls are best for keeping food cold. You can also use metal or plastic lunchboxes and paper bags. When using paper lunch boxes, create layers by folding them to facilitate food isolation.

Leftovers and food storage

• If you prepare the food the day before and keep it in the fridge, it will stay cold longer.

• Dispose of all used food packaging and paper bags after eating. Dispose of perishable residues, unless they can be refrigerated immediately after lunch and after returning to the refrigerator. Better yet, just pack the amount of perishable food consumed at lunch.

• When storing extra food in the refrigerator, use smaller containers for hot food. A container of 2 inches deep or less is ideal for quickly cooling down food.

• Label the storage containers with the date the container was packaged to let you know when it's time to eat or get rid of it.

• When using the microwave to heat food, cover the food with moisture and promote safe and even heating. Heat the remains to at least 165 ° F and make sure they are hot.

Create a school lunch plan

Create a detailed weekly menu with your child to support and approve each meal. Do it every Saturday or Sunday, and do it more, with many colors. Be sure to choose healthy snacks that your child approves of. Also make sure that all sandwiches contain 100% whole grain bread.

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