Food Safety at School

A nutritious meal quickly becomes dangerous if not properly handled. Safe food handling is essential to maintain the nutritional quality and flavor of food. High standards in the cafeteria and careful lunch packing tips ensure that kids are served a healthy lunch.

Basic Cleanliness

• Food prep surfaces must be cleaned after each use.

  Food prep surfaces are to be kept clean before and after use. Proper sanitation procedures for pans and other reusable equipment is necessary to prevent bacterial growth. Cafeteria workers must use gloves and appropriate hand-washing techniques.

Food Storage

• Cold foods must be stored under 41 degrees to prevent bacterial growth.

  Hot foods must be kept hot, more than 135 degrees Fahrenheit, and cold foods kept cold, under 41 degrees to keep foods from growing bacteria. Foods must be kept separated to prevent cross-contamination.

Packed Lunches

• A thermal lunch bag helps keep cold foods cold, to prevent spoilage.

  Food from home should be packed to keep hot foods hot and cold foods cold. Insulated lunch boxes with ice packs or frozen water bottles can keep things like mayonnaise and tuna at safe temperatures to avoid spoiling. Hot soups brought in an insulated thermos will maintain heat, avoiding bacterial growth.

Hand Washing

• Kids need to time to wash their hands before they eat.

  Students should be allowed to wash their hands prior to lunch. Hand washing helps prevent germs spreading from one child to another. Kids need enough time at the sink to hum through the song "Happy Birthday" twice.