N U T R I T I O N   A C T I O N

Food Safety for Field Trips

When preparing meals and snacks for a field trip it is important to remember the golden rule of food safety: Keep hot foods hot and cold foods cold. In choosing a menu for the field trip, remember that it is harder to keep hot foods hot (like hamburgers and hot dogs) than to keep cold foods cold. Bacteria, which can cause illness, grow rapidly at temperatures from 40-140 degrees F. A thermal box full of hamburgers can easily have a temperature within this danger zone, while an ice chest with ham and cheese sandwiches can be maintained below 40 degrees for a few hours (depending on the heat of the day and how much ice is in the chest).

Keeping this in mind, the favorite food of young children-the peanut butter and jelly sandwich-is a good sandwich to pack. You may want to try sliced bananas or apples instead of the jelly for a different twist. Sandwiches with tuna, ham salad, or pimento cheese can be made ahead of time and frozen to keep them safe.

If children are bringing their own sandwiches, request that parents freeze the sandwiches and a box of 100% fruit juice to pack in the lunch bag.The frozen juice helps keep the sandwich cool and will be thawed by lunch time. It is a good idea to wrap the sandwich in plastic or a self-closing bag to protect against moisture. Another option for home-packed lunches is to include commercial ice packs or freezer-packs. Re-usable insulated bags help keep food cold and are easy for children to carry.

Freezing sandwiches, fruit, and beverages overnight and packing them in thermal coolers shortly before leaving for the field trip will keep the food safer but use them within a few hours of packing. If the food is brought from home, be sure to put it in the kitchen's freezer as soon as the children arrive.

As always, serving nutritious foods is equally important on field-trip days. Here are some sample menus:

• Chicken salad (1.5 oz) on wheat bread, carrots sticks (1/4 cup), and 1 carton 100% fruit juice
• Turkey (1 oz) & cheese (1/2 oz) in 1/2 pita bread with mustard, orange wedges 1/2 cup), pretzel sticks (10), and 1 carton frozen 2% milk. (Orange wedges can also be frozen)

Remember to follow the recommended time frame for meals and snacks even when on field trips. For example preschoolers still need to eat within 212 to 3 hours between meals. Keep the snacks packed separately from the meals.

Examples of nutritious snacks include:

• String cheese (1 oz) and 2 wheat crackers.
• 1 prepackaged applesauce (1/2 cup) and 5 animal crackers or ginger snaps.
• Frozen 100% fruit juice and 2 graham crackers.

On longer field trips or when children do not have access to a water fountain bring along ice water in thermal coolers. Don't forget to bring disposable cups and extra garbage bags for clean up. If the children are outdoors, especially in hot weather, offer them water about every 30 minutes.

Sometimes soap and running water are not available for hand washing. Take along pre-moistened towelettes or baby wipes to be used before and after meals and snacks. A spray bottle with antibacterial soap and clean water and paper towels is another alternative. Also, a waterless hand sanitizer can be used in addition to the pre-moistened towelettes.

Remember, there is a risk anytime food is left at room temperature for more than two hours, or even less time when the ambient temperature is unusually high. Do not use the cooler to chill room temperature foods at any time. Pack food already chilled or frozen (at or below 40 degrees F) in the cooler with ice packs or ice. It is wise to throw away perishable leftovers.

Have a fun and safe field trip!

By Pam David, R.D.
Pam David is a licensed registered dietitian and owner of Nutrition Consultants, Birmingham, Alabama.

Menu Lunch Kebobs Marinated Tomato Salad Fruit Kebobs 2 saltine crackers 100% fruit juice Lunch Kebobs Ham slices or turkey slices, folded twice to make a square. Cheese squares. Use toothpicks or small wooden skewers and alternate meat squares and cheese squares. For younger children, use plastic straws as a skewer. Fruit Kebobs Alternate strawberries and pineapple chunks. Use a toothpick or straw as a skewer. Marinated Tomato Salad Combine halved cherry tomatoes, carrot sticks, and broccoli flowerettes with Italian or Ranch salad dressing. Snacks For Older Children Stuff celery with peanut butter, cream cheese, cottage cheese or ricotta cheese and top with raisins or pineapple chunks, apple chunks or sesame or sunflower seeds. Variation: used flavored cream cheese or add flavorings to cottage or ricotta cheeses.

Menu Turkey Roll-ups 1/2 c Chex mix (no nuts) 100% fruit juice Turkey Roll-ups 2 T low fat cream cheese 1 T Dijon Mustard 1/4 t salt 1/8 t pepper 4 turkey slices, 1 oz. ea. 4 flour tortillas Combine first four ingredients. Spread mixture over each of the flour tortillas. Place one slice of turkey on each tortilla. Roll up tightly and use toothpicks or straws to hold together (remove toothpicks before serving). Chill for 30–40 min. or freeze ahead of time. Cut each roll into thirds. Allow 2 pieces per serving. Makes six servings. Variations: Replace mustard with dry Italian seasoning mix (used for making salad dressings). Or add finely chopped tomatoes. Or replace turkey with ham slices.

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