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Category: Living

Washington, DC - Back to school, back to the books, back in the saddle, or back in the car for those of us shuttling students to and from school. The new school year means its back to packing lunches and after school snacks for students, scouts, athletes, dancers, and all the other children who carry these items to and from home. One ‘back’ you do not want to reacquaint children with, however, is foodborne bacteria.

Bacteria that can cause foodborne illness, commonly known as food poisoning, grow rapidly at temperatures between 40 and 140 degrees Fahrenheit. In just two hours, these microorganisms can multiply to dangerous levels. To make sure lunches and snacks are safe for those you pack for, follow the USDA’s four steps to food safety: Clean – Separate – Cook – and Chill.

Packing Tips

Storage Tips

Eating and Disposal Tips

Consumers can learn more about key food safety practices at Foodsafety.gov, and by ‘liking’ Facebook.com/FoodSafety.gov. Consumers with questions about food safety, can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist at AskKaren.gov, available from 10 a.m. to 4 p.m. Eastern Time, Monday through Friday, in English or Spanish.

If you have questions about storage times of food or beverages, download USDA’s new FoodKeeper application for Android and iOS devices. By helping users better understand food storage, the FoodKeeper empowers the public to choose storage methods that extend the shelf life of the food and beverages in their home. Better food storage should reduce food waste and reduce the frequency of users preparing and eating products that may be spoiled.