Next year, I vow to start the plants earlier so that the frost doesn't get them before they are ripe. To prevent the growth of bacteria that are responsible for foodborne illnesses, the two best precautions are cleanliness and proper refrigeration. Cleanliness begins with clean hands, clean surfaces, and clean utensils during food preparation. The reusable containers that travel back and forth to school should be thoroughly washed each evening using hot, soapy water and rinsed well, also with hot water. Raw fruits and vegetables are a healthy addition to any lunch, and should be thoroughly rinsed under running water or washed with a fruit and vegetable wash.
Proper refrigeration is essential.
An insulated lunch box or sack and a freezer gel pack are wise investments. If you use a brown bag, make sure it, too, is packed with a freezer gel pack or similar cold source. These packs will keep food cold until lunchtime, but are not recommended for all-day storage, even in an insulated lunch box. Food not eaten at lunch should be discarded. Double-bagging the lunch will help control leakage as food thaws and will also insulate the lunch better.