Take a few precautions when packing lunches for students!

Choose the right foods. Select foods that are not likely
to spoil. Examples would be breads/crackers, cheese
or nut spreads, fresh fruits &vegetables, juices, cookies, etc.

Keep it cold. Pack perishable foods such as meats, cheese, eggs, milk, etc. in ice, ice packs or frozen juice boxes. This will help ensure a product temperature of 4 degrees C or less is maintained at all times.

Keep it hot. Store soups, chili, stew, etc. in an insulating thermos .This will help maintain a product temperature of 60 degrees C or higher at all times.

Prepare foods (i.e. sandwiches, salads) fresh that day & avoid using leftover meats that are more than 3 days old. Always clean & sanitize food containers daily to prevent cross contamination of ready-to-eat foods. Remember, if in doubt, throw it out!