Purdue Extension Weekly Update
August 21st, 2026
When it’s back-to-school time, Fight BAC! wants to remind parents and families across the country that the first important lesson of the school year is packing a safe lunch. All it takes is a quick refresher course:
- When it’s time to handle food for your child’s lunch, remember to always keep it clean. Wash your hands with warm water and soap for at least 20 seconds before and after handling food. Use hot water and soap to make sure food preparation surfaces and utensils are clean.
- Your child’s lunch could include perishable items (sandwiches, fresh fruit) and shelf-stable items (crackers, packaged pudding). Perishable items need to be kept chilled to reduce risk of foodborne illness.
- Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Blot dry with a paper towel before packing them in your child’s lunch.
- You can prepare sandwiches or other perishable items the night before. Store lunch items in the refrigerator until your child is ready to go to school.
- Insulated, soft-sided lunch totes are best for keeping perishable foods chilled. Two cold sources, such as a small frozen gel pack or frozen juice box, should be packed with perishable foods. Frozen gel packs will keep foods cold until lunchtime, but are not recommended for all day storage.
- Keep hot foods hot by using an insulated bottle. Fill the bottle with boiling water and let it stand for a few minutes. Empty the bottle and then fill it with piping hot food. Keep the bottle closed until lunchtime.
- Make sure your child knows to throw out all used food packaging and perishable leftovers. Do not reuse plastic bags as they could contaminate other foods leading to foodborne illness.
- Tell your child to use the refrigerator at school, if one is available. If not, make sure he or she keeps the lunch out of direct sunlight and away from radiators, baseboards and other heat sources found in the classroom.
Check out the flyer below for Safety tips!
In the aftermath of flooding, fruit and vegetable crops may pose a food safety risk. These catastrophic events can have a lingering and potentially hazardous impact on public health. Crops and other food commodities exposed to flood waters can be considered adulterated and not suitable for human consumption or animal feed. The U.S. Food and Drug Administration (FDA), as well as Universities and Extension Programs across the country, have provided guidance on how to manage flood crops, keeping food safety in mind.
Assessing the Risk
Before cleaning up or destroying crops in flooded fields, check with your crop insurance and/or local Farm Services Agency (FSA) representatives regarding exact documentation to certify losses, procedures for initiating claims, and possible financial assistance. Several questions should be answered in order to assess the safety of flood covered or damaged crops. The first assessments should involve determining the extent of flooding, what type of contaminants could be in the flood water, and what types of crops are being affected.
Click the pdf below for more information.
Health and Human Sciences/County Extension Director
Email: krichey@purdue.edu
Website: extension.purdue.edu/Marshall
Location: 112 W Jefferson St, Plymouth, IN, USA
Phone: 574-935-8545
Facebook: facebook.com/marshallHHS
4-H Youth Development
Jayne Deaton
Email: jedeaton@purdue.edu
Website: https://extension.purdue.edu/Marshall
Location: 112 West Jefferson Street, Plymouth, IN, USA
Phone: 574-935-8545
Facebook: facebook.com/MarshallCo4H
Ag and Natural Resources
Email: brieanna@purdue.edu
Website: extension.purdue.edu/Marshall
Location: 112 West Jefferson Street, Plymouth, IN, USA
Phone: 574-935-8545
Facebook: facebook.com/marshallanr
