Keep your brown bag safe and help to prevent foodborne illness at the office by following these simple food safety tips.
A well-stocked office doesn’t stop at staplers and tape. Protect yourself from foodborne illness by keeping your office stocked with these food safety supplies, too:
- Hand sanitizer
- Disinfectant wipes or paper towels and spray cleanser
- Insulated lunch bag with freezer pack if a refrigerator is not available
- Labels for leftovers
- Refrigerator thermometer (make sure your office fridge is set properly below 40 º F)
- Food thermometer (always reheat leftover lunch foods to an internal temperature of 165 º F).
Food Safety in the Workplace
Give bacteria the pink slip the next time you desktop dine by following proper food safety tips:
- Wash hands before and after digging into your desktop dish. If you can’t get to a restroom to wash hands with soap and water, keep moist towelettes or an antibacterial hand cleaner at your desk.
- From the time you make your lunch at home – assuming it contains perishable food items – don’t let more than two hours pass before you put it in the refrigerator. Also, don’t let lunchtime leftovers remain unrefrigerated for more than two hours.
- Keep perishable foods properly refrigerated below 40 º F.
- If you carry your lunch in a reusable tote or insulated bag, don’t forget to wash it frequently.
- Thaw frozen foods in the refrigerator or microwave, not on the countertop.
- If you bring leftovers for lunch, re-heat them to the proper temperature of 165 º F.
- Don’t forget that the same food safety tips apply to carry-out and fast food, which also can be susceptible to bacteria if not handled properly.