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On
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Pack a Safe and Satisfying Lunch
by Karen Penner
Packing a lunch offers convenience and a cost-savings
that can add up. If lunch costs $4 a day, five
days a week, for 52 weeks a year, budget $1,040
a year for lunch. Packing a lunch with leftovers, a
sandwich, or even purchased, single-serving foods, might
average $2 a day - and yield a savings of $520
a year.
Health - reducing calories and fat - and preventing
foodborne illness are, however, as important to consumers
as saving money. Pack a safe and satisfying lunch with
these tips:
- Choose a lunch box, bag or cooler that will work
best for you. Children may prefer cartoon- character
lunch boxes with coordinated thermal containers. Teens
may opt for insulated coolers that hold more food,
and adults may prefer insulated bags that fit in their
desks.
Lunch box storage and the availability of a
microwave or oven for heating leftovers or single-serving
meals also are factors. If a lunch box will be stored
in a school locker, car, or other unrefrigerated area,
an insulated cooler may be the best choice. Consider
convenience, durability, and price.
- Reduce risks from foodborne illness by keeping
lunch box, bag or cooler clean; wash thermal and re-usable
containers after each use.
- Keep kitchen and food preparation area and tools
clean. Use a clean tool for each task.
- Wash hands in hot, soapy water before and after
handling food or eating.
- Simplify preparation: Make more than one lunch
at a time. Prepare a main-dish and freeze it in re-usable,
single-serving containers. Or, make several sandwiches
at once; wrap individually and freeze for future use.
When frozen sandwiches are packed, they thaw gradually
and should be ready to eat. Being cold makes them
less susceptible to foodborne microorganisms that
may cause illness.
- Count on leftovers. Use them within a day or two,
or wrap and freeze for future use.
- Pack hot foods, such as soups or casseroles, in
insulated thermal containers. Pack cold foods, such
as meat sandwiches or salads, in insulated containers,
or freeze them before packing. Foods that do not freeze
well include hard-cooked egg whites; salad greens;
sour cream; jellies; gelatin salads; and some raw
vegetables.
- Transfer chilled or frozen foods from the refrigerator
directly to lunch box, bag or cooler.
- Pack condiments separately. When sandwiches are
frozen and then thawed, mayonnaise, ketchup, mustard
and other spreads make bread soggy. Add condiments
or vegetables like lettuce and tomato before eating.
- Vary breads and/or sandwich fillings. Include fruits
and vegetables. Students who say they don't like vegetables
usually do like peanut butter and celery, carrot bar
cookies or pumpkin bread.
- Milk and other beverages can be purchased; juice
in a box also packs well.
- Pack moist towelettes or hand-sanitizing solutions
for use before and after eating when soap and water
will not be available.
- Add an extra treat occasionally - a small box of
raisins, bakery-style cookie, personal note or newspaper
cartoon - to make lunch special.
Source: Kansas
State University's Experiment Station and Cooperative
Extension Service
Karen Penner
Food Safety Specialist
K-State Research and Extension
785-532-1672
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