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Follow these easy tips for keeping food from making you sick.
Packing lunch can be a smart way to eat healthier and save money. But if that lunch isn’t stored the right way, it might not be safe to eat by the time lunchtime rolls around. Warm temperatures, moisture and even how you handle food before it goes into the bag can all raise the risk of foodborne illness.
Luckily, there are easy ways to prevent packed lunches from making you sick. Just follow these simple tips to help keep foods safe to eat, whether you’re bringing food to work or sending lunch to school with your child:
Start with clean hands and surfaces. Food safety starts before you even pack your lunch. Wash your hands with soap and water before touching any food or containers. Wipe down kitchen counters and cutting boards, and make sure you’re using clean utensils.
Keep cold foods cold. Many lunches sit for hours before they’re eaten. To keep food safe, cold items need to stay below 40°F. One way to do this is with an insulated lunch bag and an ice pack. If possible, store lunch in a refrigerator at work or school. Some cold lunch options that travel well include yogurt, string cheese, turkey wraps and cut fruit.
Keep hot foods hot. If hot soup or chili are what’s for lunch, use an insulated thermos. Heat the food to at least 165°F before packing it and preheat the thermos with boiling water before adding the food. Hot food should be kept at 140°F or warmer to avoid bacteria growth. Once packed, don’t open the thermos until it’s time to eat. You can also keep food chilled and then microwave it before eating.
Avoid the danger zone. Bacteria grow fastest between 40°F and 140°F, often called the “danger zone.” If food sits at these in-between temperatures for more than 2 hours (or 1 hour if it’s over 90°F), it may no longer be safe to eat. Don’t let food sit in a backpack or on your desk too long if not being kept adequately cold or hot. Shelf-stable options like whole fruits, nuts, tuna packets and whole grain crackers are safer choices if temperature control is an issue.
Use the right containers. Choose containers that seal tightly and are made for food storage. If food leaks, it can spoil faster or make other foods in the lunch bag unsafe. If you’re packing lunch for younger children, choose easy-to-open containers they can handle on their own to avoid spills.
Toss what you don’t eat. Once lunch is over, throw away anything that should have stayed cold or hot. Don’t try to save a half-eaten turkey sandwich or leftover soup unless you’re sure it stayed at a safe temperature the entire time. When in doubt, toss it out.
A healthy lunch isn’t just about the food you eat. It’s also about how the food is packed. Keeping food at the right temperature, storing it properly and using clean hands and tools can go a long way in ensuring your food is as safe to eat as it is nutritious and delicious.
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Date Last Reviewed: July 14, 2025
Editorial Review: Andrea Cohen, Editorial Director, Baldwin Publishing, Inc. Contact Editor
Medical Review: Jane Schwartz, RDN, CLT
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