Clean: Clean Hands, Clean Surfaces

• Wash hands with warm, soapy water before preparing or eating food.

• Wash utensils and countertops with hot, soapy water
  after preparing each  food item.

• Use clean packaging and bags.

Separate: Don’t Cross-Contaminate

• Use one cutting board for fresh produce and a different one for meat and poultry to avoid crosscontamination.

• At lunchtime, discard all used food packaging and paper bags. Do not reuse packaging because it could contaminate other food and cause foodborne illness.

Chill: Keep Lunches Cold

• Keeping food cold slows bacterial growth and keeps food safe.

• Harmful bacteria multiply rapidly in the “Danger Zone” — the temperatures between 40 and 140 °F.

• Keep perishable food refrigerated until time to leave home.

• IInclude a frozen gel pack or frozen juice box with perishable food in the insulated lunch bag or lunch box.

• Use an insulated soft-sided bag if possible. It’s best for keeping food cold.

• Store perishable items in a refrigerator (if available) immediately upon arrival.

Keep Hot Lunches Hot

• Use an insulated container to keep hot food hot -- 140 °F or above.

• Cook frozen convenience meals according to package instructions, including standing time if using a microwave.

For more information, visit www.befoodsafe.org