Arkansas

Many people carry their lunches to school or work. Some people are carrying lunches to cut costs to cope with the rising cost of fuel.

The University of Arkansas Cooperative Extension Service reminds people to keep the lunch they prepared at home safe from food-borne diseases.

The Extension Service recommends you follow these simple rules:

--Begin with safe food: Perishable food, such as raw or cooked meat and poultry, must be kept cold or frozen at the store and at home. Transport perishable food as fast as possible when no ice source is available. Food should not be left out at room temperature more than two hours (one hour if the temperature is above 90 degrees).

Prepackaged combos containing luncheon meats, crackers, cheese and condiments must also be kept refrigerated. This includes the prepackaged lunches in refrigerated boxes at the supermarket.

--Keep everything clean: Wash your hands before preparing or eating food or use a hand sanitizer.

When preparing foods at home, wash cutting boards, dishes, utensils and countertops with hot, soapy water after preparing each food item and before you go on to the next item.

--Don't cross-contaminate: Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils and countertops. Always use a clean cutting board. For chopping foods that will not be cooked, such as bread, lettuce and tomatoes, be sure to wash the cutting board after using it to cut raw meat and poultry. Use one cutting board for fresh produce and a separate one for meat and poultry.

At lunch, discard all used food packaging and paper bags. Don't reuse packaging because it could contaminate other food and cause food borne illness.

Packing lunches: Pack just the amount of perishable food that can be eaten at lunch. That way, there won't be a problem with storing leftovers.

It's fine to prepare food the night before and store the packed lunch in the refrigerator. Freezing sandwiches helps them stay cold. For best quality, don't freeze sandwiches containing mayonnaise, lettuce or tomatoes. Pack these in containers and add just before eating.

Insulated, soft-sided lunch boxes or bags are best for keeping food cold, but metal or plastic lunch boxes and paper bags can also be used. If using paper lunch bags, create layers by double bagging to help insulate the food. An ice source should be packed with perishable food in any type of lunch bag or box. This could include frozen juice boxes or frozen gel packs.

Keeping cold lunches cold: Prepare cooked food, such as turkey, ham, chicken, and vegetable or pasta salads, ahead of time to allow for thorough chilling in the refrigerator. Divide large amounts of food into shallow containers for fast chilling and easier use. Keep cooked food refrigerated until time to leave home.

Some food is safe without a cold source. Items that don't require refrigeration include fruits, vegetables, canned meat and fish, breads, crackers, peanut butter, jelly, mustard, beef jerky and pickles.

Keeping hot lunches hot: Use an insulated container to keep food like soup, chili and pastas hot.

For more information about food safety, contact your county Extension agent or visit Extension's website at www.uaex.edu. The Cooperative Extension Service is part of the U of A Division of Agriculture.