Safe Bag Lunches | Massachusetts Partnership for Food Safety Education

bagged lunch

These foods...	must be kept cold	are safe at room temperatures
Meat, Poultry, Fish, Dry Beans, Eggs and Nuts Group	Any meat, fish, poultry, eggs, cooked beans, or sandwiches; salads or other dishes made with these foods Processed meats (bologna, hot dogs, etc.) Tofu, other soy products or other meat substitutes	Nuts and nut butters Dry soup mixes
Milk, Yogurt and Cheese Group	Milk and milk drinks Custards and pudding All foods containing cheese (like pizza and casseroles) Yogurt	Unopened shelf-stable milk and unopened shelf-stable puddings
Vegetable Group	All cooked vegetables Sprouts	All raw vegetables Unopened vegetable juices
Fruit Group	Cut melons	All fruits Unopened fruit juices
Bread, Cereal, Rice and Pasta Group	Cooked pasta, rice and other cooked grains or cereals Any salads, soups or dishes made with cooked grains	Bread and crackers Cookies Dry cereals
Fats, Oils and Sweets	Gravy and sauces Mayonnaise Butter	Candy Ketchup and mustard Margarine, oil Fruit pies

Keep foods safe.
Use the "Safe Bag Lunches" chart to see if the foods in your lunch need to be kept cold.
Keep everything clean when you make your lunch.
- Wash your hands before handling food.
- Wash fruits and vegetables.
- Wash utensils and containers thoroughly with soap and warm water, and rinse after each use.
Keep foods cold so germs won't grow.
Refrigerate foods as soon as you get to school or work. If there is no refrigerator, use an insulated lunch bag with an ice pack or frozen juice box. Place foods that must be kept cold closest to the cold pack.
Reheat foods thoroughly.
If you use leftovers, make sure that you pack and keep them cold. Cook foods thoroughly. If you use a microwave, use microwave-safe containers.

FOR MORE INFORMATION ABOUT KEEPING FOOD SAFE: