Pack the right equipment
Choose the cold-lunch route or a safely packed hot main.
Cold lunch
Hot main
EQUIPMENT ILLUSTRATION
Before you close the cold bag
Keep perishable foods refrigerated until departure.
Use an insulated bag with two cold sources.
Use a refrigerator or cooler at school if one is available.
If packing a hot main
An adult prepares a suitable preheated insulated food jar.
Reheat leftovers to 165°F; check with a food thermometer.
Use a setup that keeps food at 140°F or above until lunch.
165°F is for reheating leftovers. 140°F or above is for hot holding.
Follow the jar’s instructions. Keep cold perishable sides protected separately.
Follow the jar’s instructions. Keep cold perishable sides protected separately.
Final check
Check lids, utensils and the correct child’s lunch.
Check school storage and any help needed with the jar.
Adapt foods, amounts and textures to your child and school rules. Equipment alone does not establish a safe holding time.
Sources: USDA back-to-school lunch safety and FDA Safe Food Handling. Companion to “School Lunch Ideas That Don’t Need a Microwave.”