Mansanas, K. 2026, Packing a Safe Lunch, Extension, University of Nevada, Reno

Packing a Safe Lunch

Parents and caregivers have the opportunity to provide delicious and nutritious meals for their preschoolers. It is important to keep hot foods hot and cold foods cold throughout the day until they are consumed.

The Danger Zone

Dangerous bacteria that can make us sick thrive in what is called the “Danger Zone.”  The Danger Zone is where food is between 40 and 140 degrees Fahrenheit. Perishable food must be kept at a safe temperature until it is ready to be consumed.

Tips for Creating a Safe Lunch

  • Wash your hands for at least 20 seconds in warm, soapy water before and after preparing food.
  • Rinse fresh fruits and vegetables under running water.
  • Ensure that reusable lunch bags are clean before use.
  • Don’t cross-contaminate! Use separate cutting boards for produce, meat, and poultry.
  • Keep it cool! Use an insulated lunch tote and at least two sources of cold, such as a small frozen gel pack or frozen juice box to keep the food cold
 
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Kylie Mansanas
Kylie Mansanas
 

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