Whether it’s off to school or work, millions of Americans carry “bag” lunches. Food brought from home can be kept safe if it is first handled and cooked properly. Then, perishable food must be kept cold while commuting via bus, bicycle, on foot, in a car, or on the subway. After arriving at school or work, perishable food must be kept cold until lunchtime.
Why keep food cold?
Why keep food cold? Harmful bacteria multiply rapidly in the “Danger Zone” — the temperatures between 40 and 140 °F (4.4 °C and 60 °C). So,
perishable food transported without an ice source won’t stay safe long. Here are safe handling recommendations to prevent foodborne illness from
“bag” lunches.
