As the school year begins, so does the task of packing kids’ lunches. Kansas State University food scientist Karen Blakeslee stresses the importance of following food safety procedures to prevent foodborne illness. She advises parents to start with proper handwashing, a key step in avoiding contamination.

For lunches, it’s crucial to keep cold foods cold and hot foods hot. Blakeslee also recommends that parents remind their children not to share their lunches to avoid the risk of food allergens. Packing foods that don’t require temperature control, like whole fresh fruits, single-serve fruit cups, whole grain crackers, peanut butter, nut butters, and dried meat sticks, is a safe option.

For cold or hot items, use ice packs and insulated lunch containers. Hot foods should be stored in a separate insulated container or bottle. In addition, involving kids in planning and grocery shopping for their lunches can increase their enthusiasm for eating what they’ve helped prepare.