Make the honor roll with allergen-free school lunches

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.

“Children are particularly vulnerable to foodborne illness, as their immune systems are still developing and they have limited ability to combat infections,” said Under Secretary for Food Safety Dr. Emilio Esteban. “This susceptibility is made worse by the increasing prevalence of food allergies that affect one in 13 children or about two students, per classroom.”

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: 1. Cleanliness is key. Wash 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. 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.

2. 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.

3. 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.

4. Refrigerate foods promptly. Bacteria grow most rapidly in the range of temperatures between 40º F and 140º F, doubling in number in as little as 20 minutes. This range of temperatures is often called the Danger Zone. When packing a child’s school lunch in an insulated soft-sided lunch bag, it is important that to keep cold foods cold, by adding two frozen gel packs, or combine a frozen gel pack with a frozen juice box or frozen bottle of water. When 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.

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. Always read ingredient label statements thoroughly, even if 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.

If a child has food allergies, teach them which foods they should avoid and what they look like. Educate the 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 the child’s lunchbox, food items, or containers with their name and allergen information, to alert others of their dietary restrictions.