Make the Honor Roll in Food Safety and Allergen Awareness
22 Julio 2024 - 1:50PM
Parents and caregivers will soon begin the familiar routine of
preparing and packing school lunches for their children. Parents
and caregivers play a crucial role in safeguarding their children’s
health by ensuring these lunches are safe from foodborne illness
and allergens for those with food allergies. The U.S. Department of
Agriculture’s (USDA) Food Safety and Inspection Service encourages
you to follow these food safety tips and be allergen aware for a
wholesome, worry-free return to the classroom.
“Children are particularly vulnerable to foodborne illness as
their immune systems are still developing and they have limited
ability to combat infections. This susceptibility is made worse by
the increasing prevalence of food allergies that affect one in 13
children, or about two students per classroom,” said Under
Secretary for Food Safety Dr. Emilio Esteban. “It is vital that
parents and caregivers practice the four safe food handling
steps when preparing and packing school lunches, as well as
understanding how to identify food allergens.”
Food Safety Honor Roll Tips
Safe and wholesome school lunches begin with four simple safe
food handling practices that everyone should always follow to avoid
foodborne illness and minimize the risk of cross-contact with food
allergens.
- Cleanliness is key.
Wash your hands with soap and water for at least 20 seconds before,
during and after handling food. Clean countertops with hot, soapy
water, then sanitize with a commercial or homemade solution. An
easy homemade sanitizer can be made by mixing one tablespoon of
unscented, liquid chlorine bleach in one gallon of water. Let the
solution stand on the surfaces for a few minutes; then air dry or
pat dry with clean paper towels. This will ensure that harmful
bacteria don’t cross-contaminate other foods and that food
allergens are not transferred to a food meant to be allergen
free.
- Separate foods. Keep
raw meat, poultry and foods with allergens separate from
ready-to-eat foods like fruits and vegetables by using different
cutting boards and utensils. If possible, prepare items without
allergens first to prevent cross-contact.
- Cook meats to
a safe minimum internal temperature as measured with a
food thermometer. Cooking to safe minimum internal
temperatures is the only way to ensure the food is safe to consume.
Never rely just on the color.
- Refrigerate foods
promptly. Bacteria grow most rapidly in the range of temperatures
between 40 F and 140 F, doubling in number in as little as 20
minutes. This range of temperatures is often called the Danger
Zone. When packing your child’s school lunch in an insulated
soft-sided lunch bag, it is important that you keep cold foods cold
(at 40 F or less) by adding two frozen gel packs (not smaller than
5x3 inches each) or combine a frozen gel pack with a frozen juice
box or frozen bottle of water. If you will be packing hot lunches,
use an insulated container to keep food like soup, chili and stew
hot. Keep the insulated container closed until lunchtime to keep
the food hot — 140 F or above.
To learn more about how to properly pack a school lunch,
visit Keeping Bag Lunches Safe.
The “Big 9” Food Allergens
The nine leading causes of food allergies identified in the U.S.
are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat,
soybeans and sesame. These allergens are required to be listed on a
food label when present.
The best prevention of an allergic reaction is the strict
avoidance of food allergens. Consider these tips for managing foods
with potential allergens:
- Always read
ingredient label statements thoroughly, even if you are familiar
with the product or have bought it before. If a food product does
not have an ingredient label, it is safest to avoid consuming
it.
- Prepare items
without allergens first to prevent cross-contamination.
- If your child has
food allergies, teach them which foods they should avoid and what
they look like.
- Educate your child
about the importance of washing their hands before eating, not
sharing food with friends and the rules of allergen-safe zones if
their school has one.
- Clearly label your
child’s lunchbox, food items, or containers with their name and
allergen information to alert others of their dietary
restrictions.
To learn more about food allergens, visit Food Allergies:
The “Big 9.”
If you have food safety questions, call the USDA Meat and
Poultry Hotline at 1-888-MPHotline (1-888-674-6854),
email MPHotline@usda.gov or chat live
at www.ask.usda.gov 10 a.m. to 6 p.m. Eastern Time,
Monday through Friday. Available in English and Spanish.
Access news releases and other information at USDA’s Food Safety
and Inspection Service’s (FSIS) website
at www.fsis.usda.gov/newsroom. Follow FSIS on X
at @usdafoodsafety or in Spanish at
X @usdafoodsafety_es, and USDA on Instagram
at @usdagov and Facebook.
USDA touches the lives of all Americans each day in many
positive ways. In the Biden-Harris Administration, USDA is
transforming America’s food system with a greater focus on more
resilient local and regional food production, fairer markets for
all producers, ensuring access to safe, healthy and nutritious food
in all communities, building new markets and streams of income for
farmers and producers using climate smart food and forestry
practices, making historic investments in infrastructure and clean
energy capabilities in rural America, and committing to equity
across the Department by removing systemic barriers and building a
workforce more representative of America. To learn more,
visit www.usda.gov.
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USDA is an equal opportunity provider, employer,
and lender.
- Back to School Food Safety
USDA FSIS
USDA Food Safety and Inspection Service
press@fsis.usda.gov