All stakeholders (e.g. government, trade, teachers and parents) have a role to play in ensuring that lunchboxes provided to school students are safe. Schools and parents can exercise their control through careful selection of lunchbox suppliers and monitoring of their performance. Information below is intended to assist schools and parents in both understanding the principles of producing safe lunchboxes and selecting the most suitable supplier.

Common modes of production of school lunchboxes

Common pathogens

Food safety problems

Cook-serve

Cook-chill

Production flow charts for school lunchboxes

Production flow charts for school lunchboxes

Summary of possible food safety measures

Steps Cook-serve Cook-chill
Cooking

✔         Where possible, cook all foods items (including gravy and soup) on the day of consumption

✔         Cook foods thoroughly (i.e. core temperature at 75oC or above)

✔         Cook foods thoroughly (i.e. core temperature at 75oC or above)

Portioning and Packaging

✔           Avoid preparing foods too far in advance before consumption

✔           After cooking, pack foods into containers as quickly as possible

✔           Pack foods under carefully controlled sanitary conditions (both personnel and equipment) in order to prevent cross-contamination

✔           If not packed immediately, keep foods in utensils maintained at above 60oC

✔           After cooking, pack foods into containers as quickly as possible

✔           Pack foods under carefully controlled sanitary conditions (both personnel and equipment) in order to prevent cross-contamination

✔           Chill foods as quickly as possible after cooking (e.g. within 30 minutes of cooking)

Rapid Chilling

✔         Chill foods rapidly (e.g. within 90 minutes) to 4°C or below

✔         Store foods at 4oC or below immediately after chilling

Hot Holding

✔         Immediately store foods in thermal boxes or other utensils maintained

at above 60°C

Steps Cook-serve Cook-chill
Distribution to Satellite Kitchens

✔         Keep foods at 4oC or below during transportation

✔         At satellite kitchens, store foods immediately in chillers maintained at or below 4°C

Reheating

✔         Reheat foods to core temperature at 75°C or above

Distribution to Schools

✔           Use thermal boxes or other effective means to keep foods at above 60°C

✔           Use thermal boxes or other effective means to keep foods at above 60°C

Serving

✔           Deliver to students as quickly as possible for consumption

✔           Deliver to students as quickly as possible for consumption

Role of schools

(I) Choose and monitor lunchbox suppliers carefully

(II) Ensure food safety at school