It’s that time of year again, back to school, back to books and back to the busy extracurricular schedules today’s children stuff their week with. With all these things to worry about, USDA’s Food Safety and Inspection Service is offering a small way to relieve a little stress when it comes to packing lunches and afterschool snacks by publishing a set of back to school food safety tips.
According to FSIS, bacteria that cause foodborne illness grow rapidly at temperatures between 40 and 140 degrees Fahrenheit. In this temperature range, these microorganisms can multiply to dangerous levels in just two hours. To ensure the safety of the food packed for students, FSIS advises following USDA’s four steps to food safety: Clean, Separate, Cook, and Chill.