VDACS News Releases
September 2, 2016
Back-To-School Food Safety Tips for Parents and Caregivers
Minimize risk of foodborne illness by properly packing lunches
Contact: Dawn Eischen, 804.786.1904
The new school year means it’s back to packing lunches and after school snacks for students, scouts, athletes and all the other children who carry these items to and from home. Food safety experts at the Virginia Department of Agriculture and Consumer Services remind parents that food preparation and storage is just as important to their family’s health as the food itself.
Bacteria that cause food poisoning grow rapidly at temperatures between 40 and 140 degrees Fahrenheit. From the time from food is packed to when it’s consumed, bacteria can multiply to dangerous levels if it wasn’t properly packed.
According to the U.S. Department of Agriculture, foodborne illness causes an estimated 48 million illnesses and 3,000 deaths each year in the United States. Everyone is at risk for getting a foodborne illness. However, infants, young children, pregnant women and their unborn babies, older adults and people with weakened immune systems (such as those with HIV/AIDS, cancer, diabetes, kidney disease and transplant patients) are at greater risk for experiencing a more serious illness or even death.
Reduce your family’s risk of foodborne illness by following these food safety tips:
Eating and Disposal
More food safety tips and resources
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