Packing a lunch for school or work is no different than packing a picnic lunch. The food safety concerns are exactly the same. Prevent contamination during preparation, maintain the food at a safe temperature, minimize the amount of time between preparing and eating the food, and discard leftovers.

1. Wash, wash, wash hands, food preparation surfaces, utensils, and all raw fruit and vegetables. Use hot soapy water to scrub your hands before preparing or eating food. Thoroughly scrub and air-dry utensils, cutting boards, plates, bowls or other utensils before using them. Never prepare raw eggs, meat or vegetables and then reuse the same equipment to prepare sandwiches, salads, or desserts unless it is washed between uses.

2. Select food items that do not require temperature control. Peanut butter sandwiches, unopened cans of fruit, puddings, meats or tuna, or uncut fresh fruit and vegetables would not need to be kept hot or cold.

3. Keep hot food hot until mealtime. Once food has been heated, it needs to stay hot until it is eaten. This will require the use of a thermos or other insulated container. Pre-heat the container by filling it with boiling water, carefully drain the water out while still hot, and then fill it with the hot soup, chili, or other food. This practice will keep the food hot for a longer period of time.

4. Keep cold food cold until mealtime. Store lunches in a refrigerator if one is available. Pre-chill all refrigerated food. Pack frozen gel packs, juice boxes or another food item that can be frozen in an insulated lunch box or bag to keep food cold.

5. Pack food in a suitable container if a microwave will be used to cook or reheat the food. Before eating, check that the food does not have cold spots or is too hot to eat safely. Younger students may need supervision when using a microwave oven.

6. Minimize the amount of time between packing and eating a meal. Try to prepare sandwiches the day they will be eaten. Pack only the amount of food that will be eaten for the intended meal. Leftover lunch items that were not kept at a safe hot or cold temperature since the time they were prepared should not be saved for a snack or lunch the next day.

7. Store lunches in a secure location away from water, heat, and sources of contamination such as medications or cleaning supplies. If food has an off odor, or does not look right, do not take chances by eating it. Bacteria that cause a foodborne disease will not change the way food looks, smells, or tastes, the way chemical contamination would. When in doubt, throw it out.

For more information on food safety, visit the following web sites: www.fightbac.org and www.foodsafety.gov.