Caution urged when fixing school lunches

From staff reports
Published: August 13, 2008

The Nelson County Extension office recommends that parents preparing school lunches must keep the food chilled to remain safe.

Meats, fish, eggs, cooked beans, hot dogs, bologna, soy and milk, cheeses, puddings, yogurt, sprouts, cut melons, cooked pasta, rice and salads and soups made from cooked grains should remained chilled, as well as foods with gravies, mayonnaise and butter, according to Mena Forrester, family and consumer sciences extension agent.

Nuts, nut butters, unopened shelf-stable milk, pudding, raw vegetables, whole fruits and packaged fruit juices, bread, crackers, cookies and dry cereals may be kept at room temperature. Also safe at room temperature are ketchup, mustard, margarine, salad dressing oil and baked pies.

Students should keep lunches in the coolest available space.

Parents can get a one-page fact sheet by mail at no charge.

For more information, call Jillian Davis, the food, nutrition and health extension agent, at 872-4580, extension 5.