Make an A+ in Food Safety This School Year

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American Dietetic Association
Conagra Foods
http://www.eatright.org

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Yes, it's that time of year again -- early mornings, homework, football practice and school lunches. Parents and children across the country are gearing up for the 2001-2002 school year and the American Dietetic Association and the ConAgra Foods Foundation want to help consumers make an A+ in food safety when preparing children's lunches.

"Parents can help eliminate the 'lunch box bug' called food poisoning by washing their hands before, during, and after preparing their child's lunch and by making sure all surfaces are clean, too," said Carolyn O'Neil registered dietitian and home food safety expert. "Kids also can reduce their chance of catching 'the bug' by storing their lunch in a refrigerator or just keeping it away from direct sources of heat."

Tips to help avoid the "lunch box bug"

Wash Hands Often

• Be sure to wash hands before, during and after preparing children's lunches.
• Make sure the counter surface is clean and dry when preparing lunch to prevent germs from spreading to the food. Don't forget to make sure the lunch box is clean, too.
• Teach children to wash their hands before digging into lunch. For extra protection, pack moist towelettes in the lunch box or bag.

Keep Raw Meats and Ready-to-Eat Foods Separate

• At home, store fruits, vegetables and cooked and ready-to-eat meats for kids' lunches separately from raw meats.
• To help prevent cross-contamination, keep a supply of shelf-stable foods that don't require much preparation or refrigeration such as crackers, fresh fruits, packaged puddings and canned fruits or meats.

Cook to Proper Temperatures

• Pack hot foods like soup and chili in well-insulated, tightly sealed containers until ready to eat.
• Instruct older children how to microwave a meal carefully according to package directions so that it reaches the proper internal temperature.

Refrigerate Promptly Below 40 degrees Fahrenheit

• Invest in an insulated lunch box or use double paper bags.
• Find out if students have access to a refrigerator at school and instruct them to put lunches in the refrigerator as soon as they get to school. (Make sure children's lunches are clearly identified.)
• If sending perishable foods for lunch (such as hard-boiled eggs, milk, yogurt, cheese or a sandwich with meat, chicken, turkey or tuna), include a frozen icepack to help keep them cold until lunchtime. A frozen individual juice box can help serve as a cold pack.
• If packing a sandwich the night before, keep it in the refrigerator at below 40 degrees Fahrenheit until your child leaves for school.
• Instruct your child to throw away all perishable leftovers after lunch.

Take Control of Food Safety

For more information about home food safety, visit http://www.homefoodsafety.org , or call ADA's Consumer Nutrition Information Line at 800-366-1655. To receive a free Home Food Safety ... It's in Your Hands(TM) brochure (in English or Spanish), send a self-addressed, stamped envelope (business size) to the American Dietetic Association, NCND-Home Food Safety Brochure, 216 W. Jackson Blvd., Chicago, IL 60606.

The 70,000-member American Dietetic Association is the largest organization of food and nutrition professionals in the nation. With headquarters in Chicago, ADA serves the public by promoting optimal nutrition, health and well-being.

ConAgra Foods, Inc. is one of the world's largest and most successful food companies. ConAgra Foods is North America's largest foodservice manufacturer and second-largest retail food supplier. This program is funded by the ConAgra Foods Foundation, the philanthropic arm of ConAgra Foods, which works to improve the quality of life in communities across the U.S.

Contact: Lori Ferme of the American Dietetic Association,
800-877-1600, ext. 4802; or Kelly Ervin of Edelman Public Relations,
312-240-2664, for the American Dietetic Association and ConAgra Foods.

Date: July 23, 2001