lunch bag

Bringing your lunch bag to work, or preparing lunches for your children to take to school, means food can go unrefrigerated for extended periods of time.

This gives bacteria a chance to grow and multiply, thus increasing the risk of food poisoning. Here are some food safety tips to keep in mind when preparing bag lunches
The very nature of bag lunches makes it nearly impossible to keep food properly refrigerated (storing it at a temperatures of 40°F or colder), particularly while driving to work or taking the bus to school.

And even if your school or workplace offers a refrigerator for storing lunches, you're still going to have to do some careful planning to make sure the food you pack for lunch doesn't end up causing a case of foodborne illness.
Metal or plastic lunch boxes without insulation don't do as good a job, but they're certainly better than paper lunch bags.

If you do use paper lunch bags, double bagging creates an additional layer of insulation to help protect the food inside. And remember that insulated lunch totes and lunch boxes should be washed with hot soapy water after each use.
Many people choose to brown-bag it because it's a great way to economize. When we're trying to be frugal, it can be tempting to reuse paper lunch bags, sandwich bags, foil and plastic wrap. Unfortunately, once these items have been used, they can contaminate other food and cause foodborne illness. The safest thing to do is to discard them.

If that feels wasteful, you can make up for it practicing portion control. Don't pack more for lunch bag than can be eaten at lunchtime. Leftovers that are stored for the rest of the day and then brought home might not be safe to eat.

If you do have leftovers and no way to refrigerate them, follow one of the mantras of the foodservice industry: "When in doubt, throw it out.

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