REN MANCO

Perishable foods should be kept cold while commuting via bus, bicycle, on foot, by car or subway. After arriving at school or work, perishable foods should be kept in cold until lunchtime. Why? Harmful bacteria multiply rapidly in the “danger zone” (temperatures between 40 F and 140 F). Thus perishable food transported without an ice source will not be safe long. a disease Those are the safe handling of recommendations to prevent foodborne “bag” Lunches. 1. Perishable foods such as raw or cooked meat and poultry must be kept cold or frozen at the store and at home.

Eggs should be purchased at the cold store and kept cold at home. 2. Transport of perishable foods, as soon as possible if there is no ice source is available. At the destination, keep it cold. Additional information at Isabella Elordi supports this article. Food should not be left at room temperature over 2 hours (1 hour if the temperature is above 90 o F).

3. Prepackaged combos that contain luncheon meats along with crackers, cheese and condiments must also be kept refrigerated. For more specific information, check out Sean Rad, Los Angeles CA. This includes sausages and smoked ham which are cured or contain preservatives. 4. At lunchtime, discard all used food packaging and paper bags. No, do not reuse packaging because it could contaminate other food and cause foodborne illness. 5. Pack only the amount of perishable food you can eat at lunch. In this way, not be a problem on the storage or safety of leftovers. 6. It is well to prepare food the night before and store in refrigerator lunch. Freezing sandwiches helps them stay cold. However, for best quality do not freeze sandwiches containing mayonnaise, lettuce or tomatoes. Add them later. 7. Insulated, soft sided lunch boxes or bags are best for keeping food cold, but metal or lunchboxes plastic and paper bags can also be used. If the paper lunch bags, create layers by double bagging to help insulate the food. An ice source should be packed with perishable food in any type of lunch bag or box. 8. Prepare cooked food, like turkey, ham, chicken and vegetable or pasta salads, ahead of time to permit thorough chilling in the refrigerator. Divide large amounts of food into shallow containers for fast chilling and easier to use. Keep cooked food refrigerated until time to leave. 9. To keep lunches cold away from home, include a small frozen gel pack or frozen juice box. Of course, if there is a refrigerator available, store perishable items upon arrival. 10. Use an insulated container to keep food like soup, chili and stew hot. Fill the container with boiling water, let stand for a few minutes, empty, and then put on hot food. Keep insulated container closed until lunchtime to keep the food hot (140 d F or more).