You want your children’s school lunches to be nutritious, and obviously you don’t want those lunches to cause food poisoning. Ensuring that food is free of bacteria can be as simple as keeping foods out of the ‘temperature danger zone’. In terms of food safety, that means storing perishable foods in the refrigerator at 4 degrees Celsius (approximately 40 degrees Fahrenheit) or lower, and reheating those foods to an internal temperature of at least 74 degrees Celsius (165 degrees Fahrenheit).
Leaving foods at a temperature in the ‘danger zone’ between 4 and 60 degrees Celsius (40 and 140 degrees Fahrenheit) allows potentially harmful bacteria to multiply, increasing the risk of food poisoning. If perishable food is left out in the danger zone for two hours or more it is safest to just throw it out.
For an overview of how to safely prepare foods at home to avoid food poisoning, see:
For an overview of how to pack the healthiest possible school lunches for your children (that they might actually eat and enjoy!), see: