Pack a Safe Lunch: Keep Cold Foods Cold Until Mealtime

Start with a cold lunch

Perishable foods such as meat, eggs, dairy, and many cooked leftovers need temperature control. FoodSafety.gov recommends packing perishable lunches with cold sources, such as frozen gel packs, and refrigerating the lunch on arrival when a refrigerator is available. An insulated lunch bag helps, but it is not a substitute for cold packs.

Pack and store

• Chill perishable ingredients before packing.
• Use an insulated lunch bag and two cold sources when possible.
• Keep the bag refrigerated until leaving, if practical.
• Store it in a refrigerator at school or work when available.
• Keep the lunch out of a hot car and direct sun.
• Wash reusable containers and ice packs after use; do not reuse packaging that has been contaminated.

FoodSafety.gov says perishable food should not remain at room temperature for more than two hours, or more than one hour when temperatures are above 90 F. These are maximum windows, not targets. When food has been left out too long or exposed to heat, discard it. Do not taste food to judge safety: harmful germs may not change its smell or appearance.

If packing lunch for a young child, make sure they can open containers and know to keep the lunch away from heat until mealtime. Refrigerate leftovers promptly after returning home.

Sources and further reading

• Get an A+ in Food Safety This School Year
• Food Safety by Events and Seasons

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.