{"id":10065,"date":"2015-08-31T06:00:48","date_gmt":"2015-08-31T10:00:48","guid":{"rendered":"http:\/\/candostreet.com\/blog-parents\/?p=10065"},"modified":"2015-08-28T14:40:56","modified_gmt":"2015-08-28T18:40:56","slug":"back-to-school-food-safety-tips","status":"publish","type":"post","link":"https:\/\/candostreetny.com\/blog-parents\/back-to-school-food-safety-tips\/","title":{"rendered":"Back-to-School Food Safety Tips"},"content":{"rendered":"

\"tips\"<\/a>The following back-to-school\u00a0 food safety tips are shared by Marianne Gravely, Food Safety Technical Information Specialist, Food Safety and Inspection Service, the United States Department of Agriculture (USDA).<\/strong> <\/em><\/span><\/h1>\n

These tips can make all the difference in keeping foods safe from the time they leave your home until your child eats them in school. Following these tips will prevent foodborne illnesses.<\/strong>
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Back to school, back to the books, back in the saddle or back in the car for all the parents. The new school year means its back to packing lunches and after-school snacks for students, scouts, athletes, dancers, and all the other children who carry these items to and from home. One \u2018back\u2019 you do not want to reacquaint children with, however, is Bacteria.<\/span><\/p>\n

Bacteria that cause foodborne illness, commonly known as food poisoning, grow rapidly at temperatures between 40 and 140 degrees Fahrenheit. In just two hours, these microorganisms can multiply to dangerous levels, which can cause foodborne illness. To make sure lunches and snacks are safe for those you pack for, you should follow the USDA\u2019s four steps to food safety: Clean \u2013 Separate \u2013 Cook \u2013 and Chill.<\/span><\/p>\n

Packing Tips<\/strong><\/em><\/span><\/h3>\n