Back-to-School Food Safety

AGRICULTURE/MARKETING--Back-to-School Food Safety

• ---------------------------------------------------------------Nova Scotia's food inspectors have a warning for parents and students as classes resume across the province: Harmful bacteria could be lurking inside lunch bags.

While packing a lunch, parents and students should keep in mind which foods will keep at room temperature and which ones to avoid. Lunches are often unrefrigerated in backpacks for four to six hours, much longer than the recommended two hours for items such as meat, eggs, milk and poultry. Food-borne illness is a threat with these foods since bacteria and toxins can form rapidly under these conditions.

"There are many safe alternatives for lunch," said Gary Moulton, food safety inspector and educator with the Nova Scotia Department of Agriculture and Marketing. "No one wants a sick child. By avoiding things like poultry, eggs and milk and going with dry processed meats, peanut butter and jam, or yogurt, you lessen the risk of having your kids home sick, or worse."

Mr. Moulton suggested some tips for avoiding the often serious consequences of food-borne illness:

• perishable foods should be prepared either immediately before use, or kept cold until they will be eaten
• insulated lunch bags or lunch boxes with reusable gel packs are effective at keeping cold foods at the proper temperature
• frozen juice boxes work well with brown bags; the juice will thaw by lunch and still keep the bag cold
• lunches should be kept away from heat sources like radiators, baseboards and direct sunlight, so food can stay better longer

For heartier lunches when the weather turns cold, Mr. Moulton reminded parents to keep hot foods hot and cold foods cold. "Lunches are like any other meal you might make. By keeping general food safety guidelines in mind, our food will stay safe to eat."

When preparing soups, stews or chili for lunches, make sure they are kept hot. Bring the foods to a boil and put them into a preheated Thermos or similar insulated container. To preheat the container, fill it with boiling water and let stand for two minutes, then empty and fill with hot food.

Cleanliness is another important factor in keeping foods safe to eat. When preparing the food, be sure to use clean utensils and wash hands thoroughly. Teach children to do the same before eating. Wash fruits and vegetables before packing them in a lunch. If using canned products, clean the top lid to remove any bacteria that may be present.

"No matter what you are preparing, keep one simple rule in mind: When in doubt, throw it out," said Mr. Moulton. "If the food you are putting in a lunch does not look or smell good, throw it out. Don't risk your health, or that of your child, by using unwholesome foods."