Check canned meats and poultry to make sure that the can is properly sealed and not rusted, bulging or dented. Packing Safe Keep everything that touches food clean. Wash utensils, bowls and countertops -everything that touches food . Cross-contamination usually occurs when cookware or utensils used in preparing raw foods is not thoroughly washed before using with cooked foods. Pack and store lunches in an insulated tote.
Store lunches in a cool place-never leave lunches in the direct sun or on a near a radiator.
This works best with coarse-textured breads that don't get soggy as the sandwich thaws. Pack lettuce and tomato separately to be added at lunchtime as they do not freeze well. The use of homemade mayonnaise containing raw eggs is never recommended as eggs must be cooked thoroughly to guard against Salmonella. Make sandwiches with cold ingredients - chill both the bread and sandwich filling before assembling. Room temperature bread can act as an insulator, warming up cold fillings and preventing room temperature fillings from cooling down even in an insulated tote equipped with a gel-pack.