We’ve shared a lot of information about keeping your workers healthy and safe. But one aspect of workplace safety is easily overlooked. Lunch.

The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Some of these incidents start with a brown bag lunch that wasn’t refrigerated, or leftovers that weren’t properly reheated.

Fortunately, foodborne illnesses are preventable if you follow a few simple rules.

Pack Properly

A sturdy lunch box or a zippered pack is clearly safer than a brown bag. Wrap items separately. For soups, salads and entrees, make sure container lids fit snugly. Use an insulated container to keep hot drinks hot and cold drinks cold. Leading tumbler products like Yeti® can keep ice water nice and cold for more than 24 hours. And they are incredibly durable to withstand rugged conditions on the job site.

The 2-Hour Rule

Did you know that your delicious tuna sandwich is a ticking time bomb? So is that take-out General Tso chicken and leftover pasta.

According to the Academy of Nutrition and Dietetics, bacteria starts to grow in as little as two hours at room temperature. This clock starts ticking from the moment the food is prepared. So, when you get to work, put your lunch in the refrigerator (below 40°F). Use an insulated container with a freezer pack if you don’t have access to a frig. If you have lunch leftovers, refrigerate them promptly. A luncheon spread should be put away within the two-hour window as well.

Reheat

At lunch time, reheat soups or entrees to 165°F. Thaw frozen foods in the refrigerator or microwave, not on a table.

Wash Your Hands

Your hands are the biggest culprits in bringing bacteria and germs into your body. Before you touch that turkey sandwich, hit the sink and wash up! A good rule to follow is the federal code for food service employees: lather with antibacterial soap and wash hands for 20 seconds in warm water (110°F). Then apply a hand sanitizer as a secondary precaution.

Keep Lunch Areas Sanitary

Do your part and pick after you use the dining room. The same thing applies if you eat at your work station. Clean up any spills or crumbs. Make it a community pact to keep the refrigerator clean. Spoiled food in the frig creates one of the most ghastly and unhealthy horrors in any workplace. If the trash cans are overflowing or you have a chronic slob running loose, report it to a supervisor.

Snack Smart

Everyone gets the munchies now and then. Stock up on nuts, dried fruit, trail mix, protein bars, pumpkin seeds, an apple or jerky. These are delicious, nutritious and do not need to be refrigerated. Be sure to keep them out of exposure to high heat or direct sunlight.

For Employers

OSHA outlines specific requirements for employers to maintain sanitary working conditions. With respect to dining areas, 910.141 (g) (3) states that waste receptacles must be provided for the disposal of waste food. They must be sufficient in number to prevent overfilling and must be emptied at least once a day and maintained in a sanitary condition.

In addition, OSHA 29 CFR 1910.141 (g)(2) prohibits employees from consuming food or beverages in any area exposed to a toxic material. This includes gases, particulates, liquids and any substance that can cause illness through contact, exposure or absorption.  With that in mind, employers must provide a break room separated from working areas. Potable water must be supplied to allow for washing of hands, cooking implements and food storage containers.

We at BlackHawk want you to stay safe and healthy during your shift. And that includes lunchtime We hope these guidelines serve as a reminder to eat safe and smart at work.

SIDEBAR:

Did you know?

83% of American workers regularly eat at their desks. – Academy of Nutrition and Dietetics.