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Back to School Food Safety

  1. Rinse fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Dry with a paper towel.
  2. Wash insulated lunch totes or boxes with hot soapy water after each use.
  3. Your child’s lunch could include perishable items (sandwiches, fresh fruit) and shelf-stable items (packaged pudding). Use an insulated lunch box, with an insulated bottle for hot foods or a frozen gel pack or a frozen juice box to keep foods cold.
  4. If lunches are made at home the night before, keep them in the refrigerator until it’s time to go. Make sure the refrigerator is 40° F or below at all times and use an appliance thermometer to check the temperature.
  5. Make sure your child knows to throw out all used food packaging and perishable leftovers. Do not reuse plastic bags as they could contaminate other foods leading to foodborne illness.
  6. Use an insulated soft-sided bag if possible. It’s best for keeping food cold.




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