Field Trip Food Services

Keeping School Lunch Safe on the Go

Collaborate for Safety

• School Food Service Team
• School Administrators, Teachers, and Staff
• Parents
• Volunteers

Food Safety Concerns

• Sickness from foodborne illness
• Bacteria multiply rapidly
• Temperature danger zone

Be Aware Before the Trip

• Trip location and length
• Are foods suitable for transport?
• Check food packaging
• Time and temperature control procedures

Loading Up

• Note time removed from refrigeration
• Mark the storage coolers with “must be eaten by…”
• Keep cooler closed until service

On the Road…keep it cool

• Keep coolers away from engines
• Store out of direct sunlight
• Keep coolers closed

Eat on Time Choose one:

• Keep foods below 41 °F and eat anytime during the day
• Eat within 4 hours if kept between 41 and 70°F
• Consume within 1 hour if kept above 70°F.

Meal Service

• Wash or sanitize Hands
• Distribute foods safely
• Avoid Sharing
• Check the roster
• Discard all Leftovers

QUESTIONS?
Contact your School Kitchen Manager or Regional School Nutrition Manager