Back to work and school: don’t put yourself or child at risk by not keeping packed lunches cool!

MEDIA RELEASE: Tuesday 24 January 2012

The Australian Food Safety Information Council today released a national survey that shows on warm days 8% of workers who take a packed lunch make no attempt to keep their packed lunches cool. Of even more concern, 20% of those with children who take a packed lunch to school don’t provide their children with a frozen drink or ice brick to help keep their packed lunch cool.

Council Chairman, Dr Michael Eyles, says that this could be a major food poisoning risk as 79% of adult Australian workers say they take a packed lunch and almost all of households with children say their children have a packed lunch.

‘Packing a lunch for yourself or your child is a healthy and cost effective option. However food poisoning bacteria can grow quickly during hot weather and in the healthier foods, such as salad and cold meat, that we pack for lunch these days,’ Dr Eyles says.

‘You can reduce your risk of food poisoning by simply packing a frozen juice box, water bottle or commercial ice pack with the lunch. Place perishable foods such as cheeses and sandwiches between the frozen items. Leave food refrigerated until just before you leave home.

‘Children’s lunchboxes kept inside the school bag will keep cooler longer especially if the bag is kept away from heat sources such as direct sunlight. There is no need to refrigerate school lunches if they are stored with a frozen drink.

‘Adults should store their lunches in a workplace fridge or cooler bag or esky. Remember to continue to do this in cooler weather as heating in buildings can also raise the temperature.

‘Employers can assist by making refrigerators and coolers available and ensuring a workplace roster for keeping fridges and kitchens clean. They can also supply pens and labels for people to label their food with name and date. Handwashing and drying facilities should be made available in kitchens and handwashing posters put up. This could lead to a reduction in sick leave, not just from food poisoning but also viruses such as colds and flu.

‘Other key lunchbox tips are to ensure you prepare food with well washed hands and utensils and always wash your hands before eating lunch. If you are reheating leftovers ensure they are heated all the way through until steaming hot.  Lunchboxes and reusable drink bottles must be thoroughly washed and dried daily. If cracked, split or crazed, replace as bugs will grow in any cracks.

‘Throw out any leftovers that haven’t been refrigerated. If you or your child has food poisoning don’t go to work or school, and avoid handling food for others for 48 hours after symptoms such as vomiting and diarrhoea stop. If food poisoning symptoms persist, visit a doctor,’ Dr Eyles concludes.

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CONTACT: Juliana Madden, Food Safety Information Council Executive Officer: 0407 626 688 www.foodsafety.asn.au