The Cayman Islands Department of
Environmental Health is reminding parents that food-safety practices are vital
when it comes to preparing school lunches.
“We can do much to keep our
children safe from food-borne illnesses if we only observe the following safety
guidelines,” said Gideon Simms, the department’s senior food safety officer.
He urges parents to keep
food-preparation areas clean and wash hands with antibacterial soap and warm
water before handling food. He also recommends
that cutting boards, dishes, utensils and counter tops be cleaned with hot
water and a sanitizer or antibacterial soap, and recommends keeping pets off
the counters.
The department stresses the
importance of returning perishable foods — such as cheese, deli meats and
mayonnaise — to the refrigerator after preparing lunch.
They also recommend packing lunches
in the morning, not the previous night, to ensure that cold foods are cold
before packing them in a lunch box.
Insulated lunch boxes should be
stored at safe temperatures until it’s time to eat, and ice packs should be
included for sandwiches made with meats, cheese, tuna salad or other perishable
items.
The department also recommends that
schools instruct kids to store lunch boxes in a cool place out of the sunlight,
and to place dairy products such as milk and yogurt inside a refrigerator.
The schools must remind kids to
wash their hands before eating, and to never eat food that tastes or smells
“funny”, and to use food by the recommended use-by dates.
Lunch foods that can be eaten at
room temperature include peanut butter, jams and jellies, breads, crackers and
cereals, washed fruits and vegetables, dried meats such as beef jerky, and
baked products such as cookies and cakes.
Canned meat or poultry products can
also be eaten immediately after opening.
Related Videos
