Whether it’s back-to-school or just another day at the office, follow these food safety rules to ensure your packed lunch is safe to eat.

Start With Safe Food

Keep Cold Foods Cold

To keep lunches cold away from home, use an insulated lunch bag and lunch box (as mentioned above) combined with at least two cold sources. Use frozen gel packs or combine a frozen gel pack with a frozen juice box or frozen bottle of water.

*unopened cans of meat and fish

Keep Hot Foods Hot

If you’re packing a hot lunch (e.g. soup, stew, chili) use an insulated container to keep the food hot until lunchtime. Fill the container with boiling water, wait a few minutes, pour out the hot water and then pour your piping hot food in. Seal the container tightly and don’t open it until you’re ready to eat it, so you don't lose heat.

Reheat To Perfection

If you’re lucky enough to have a microwave at your work or school, you won’t have to worry about keeping your hot food hot — provided you’re reheating your food to the appropriate temperature. As a general rule, all food should be reheated to 74°C or higher to destroy disease-causing bacteria like Salmonella or Campylobacter.

It’s a good idea to cover your food in the microwave to seal in moisture and give it a stir about halfway through to ensure the even distribution of heat (and to prevent the sides from drying out). Use a food thermometer to make sure your meal has reached the required temperature before eating. (If you don’t have one handy, make sure your food is steaming hot all the way through!)

Be allergy aware

---Try allergen-free alternatives. For example, if peanut is a restricted food at your school or work, consider making sandwiches with almond, pumpkin or apple butter — or pack a protein-rich hummus instead.

---Always read food labels for every food item you pack in your lunch. Don't pack anything that contains a restricted ingredient and be wary of packaging with statements like “May Contain...”.

---If you're unsure if a packaged food item contains the restricted food, call the manufacturer to find out.

For some people, even trace amounts of an allergen can cause a life-threatening allergic reaction.

Keep It Clean

To prevent cross-contamination, use a separate cutting board for raw and cooked foods, or for foods that will not be cooked (e.g. don’t use the same cutting board for lettuce and tomatoes that you just used to cut raw meat or poultry.) After use, wash lunch food containers with hot, soapy water and never reuse sandwich bags, foil or plastic wrap.