Start with Safe Food
Perishable food, such as raw or cooked meat, poultry and/or fish and eggs must be
kept cold or frozen both at the store and at home. When finished grocery shopping
try to transport perishable food as quickly as possible to refrigeration.
Food should not be left out at room temperature for more than 2 hours, one hour
if the temperature is over 90° F.
Prepared combos that contain meat, cheese and crackers must also be refrigerated.
This includes lunch meats and smoked ham, which are cured or contain preservatives.
Stay Clean / Do Not Cross Contaminate
Wash your hands before you prepare or eat any food. Wash all cutting boards,
dishes, utensils and counter tops. If cooking meat products wash after every
item that is put onto a surface. For example, if you use the cutting board
to cut chicken breasts make sure to wash it before you use it to cut your vegetables.
If possible try to use separate cutting boards for produce and meat products.
Use hot soapy water when washing.
Packing a Lunch
Do not over pack your lunch, bring just enough food to eat. No worries about
leftovers or wasting food. It is fine to make the lunch the night before
and keep it in the refrigerator, for quality purposes add mayo, tomatoes and lettuce
later. Insulated, soft-sided lunch boxes or bags are the best for keeping
food cold, but metal and plastic boxes and paper bags can be used. If using
paper bags, create layers by double bagging to help insulate. An ice source
should be packed with any perishable food in a lunch bag or box.
