The Moore American

Local News

August 13, 2013

Safety key for school lunch

MOORE — Just a few short weeks ago Oklahoma children were celebrating the end of another school year. Fast forward to now and those same children already are seeing back-to-school items in their local retail stores.

While the temperatures are still very summery, it is time once again to get serious about learning. In addition, school lunch also is an important aspect of every child’s school day.

The food your children eat is what provides them with the fuel they need to complete the school day. It is important to make sure what you pack for them stays safe until lunchtime. Be sure to follow food safety rules to help ensure your children aren’t at risk for foodborne illnesses.

The Center for Disease Control and Prevention estimates about 48 million people in the United States become ill from foodborne illnesses every year. Children are more than four times more likely to become infected with a food-related bacterial infection than adults ages 20-49. An improperly refrigerated sack lunch can be the cause of this, along with inadequate hand washing and contaminated countertops. All safety aspects must come into play when preparing foods.

The first step is to start with food that has been handled properly. Perishable food must be kept cold or frozen at the grocery store as well as at home. Foods should never be left at room temperature for more than two hours, or not more than an hour if the temperature is above 90 degrees.

It is extremely important to keep everything clean while preparing foods. Use a different cutting board for foods eaten raw and foods that will be cooked.

As you pack your child’s lunch, pack only enough foods that can be eaten at lunch time. In addition, teach your child to throw away any uneaten perishable foods. This will help ensure there are no worries about storage or safety of the leftovers. Nonperishables foods such as crackers or fresh fruits can be used as an after-school snack without any worries.

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