K-State Research and Extension

Field trips are an exciting way to show students real world education. If food is transported on the bus for lunch or snacks, temperature control is important to keep food safe. Research shows the importance of this risk.

The study looked at sack lunches in coolers with either no ice or one layer of ice in four different locations. The food used included turkey sandwiches, sliced apples, and baby carrots. Then the coolers were exposed to simulated temperatures on the bus. The lunches were inoculated with bacteria and tested for growth at different time periods and in different areas of the cooler. The results showed that foodborne illness is low risk when lunches are held under temperature abused conditions on a bus up to four hours.

The best practice is to use plenty of ice in coolers to keep food cold. Plan the field trip so that food is eaten within four hours to reduce temperature abuse and bacterial risks. Always wash your hands before handling food and before eating. Always pack food properly whether it need to be cold or hot.

Source: Food Protection Trends, Jan/Feb 2019

The first important lesson of the school year is packing a safe lunch. All it takes is a quick refresher course:

• Remember to always keep it clean. Wash your hands with warm water and soap for at least 20 seconds before and after handling food.  Use hot water and soap to make sure food preparation surfaces and utensils are clean.
• Perishable items (sandwiches, fresh fruit) and shelf-stable items (crackers, packaged pudding) need to be kept chilled to reduce risk of foodborne illness.
• Rinse all fresh fruits and vegetables under running tap water.  Blot dry with a paper towel.
• Prepare sandwiches or other perishable items the night before.  Store lunch items in the refrigerator until your child is ready to go to school.
• Insulated, soft-sided lunch totes are best for keeping perishable foods chilled.  A cold source, such as a small frozen gel pack or frozen juice box, should be packed with perishable foods. Frozen gel packs will keep foods cold until lunchtime, but are not recommended for all-day storage.

For more tips, see www.fightbac.org/kidsfoodsafety/school-lunches/.