Preparing a packed lunchbox at work allows for a better choice of food and helps resist the temptation to eat a burger or fried snacks for lunch, as well as being cheaper.
However, certain precautions should be taken when preparing and placing food in the lunch box, as transportation to work and the time food is removed from the refrigerator promote the growth of bacteria that can eventually cause intestinal infections.
Here are some examples of what can be taken out of the lunchbox
On all menus you can prepare a separate salad, seasoned with olive oil, vinegar, lemon and herbs such as oregano and parsley, also adopting the custom of having seasonal fruits as dessert.
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Important precautions to take when preparing a lunchbox include
1. Pour boiling water before placing food in the lunchbox: this prevents the proliferation of microorganisms in food, avoiding problems such as intestinal infections.
2. Choose a lunchbox that closes properly: the tightly sealed containers are the most suitable as they ensure that microorganisms do not enter to contaminate food, also avoiding food waste.
3. Distribute food side by side: this helps preserve the taste of each food and the food is visually more attractive, even after many hours of preparation.
4. Avoid sauces made with mayonnaise: sauces, especially with mayonnaise and raw eggs, do not last long outside the fridge and spoil very easily, a good idea is to use olive oil and vinegar, which should be taken in individual containers. you can keep these spices in the fridge at work, it’s even better.
Opt for healthy foods: The lunchbox should always contain nutritious foods, such as vegetables, cereals and lean meats, calorie and fat foods, such as lasagna and feijoada, are not the best options for a lunch at work as they require a longer digestion time, which can cause drowsiness and decrease productivity.
6. Take the salad separately: it should be preferred to put it in a separate container, preferably in a glass, and season it only at the time of consuming it to ensure a better taste and freshness of the vegetables.
7. Keep the lunchbox in the refrigerator: as soon as you arrive at work it is advisable to put the lunchbox in the refrigerator to prevent food from spoiling, since staying at room temperature promotes the proliferation of microorganisms that can cause stomach and intestinal pains. Infections
8. Heat the lunchbox well before eating: the temperature should preferably be above 80 degrees to disable most microorganisms that may be in the food. Depending on the power of the microwave, let the food heat up for at least 2 minutes. then wait for it to cool down a little before eating.
When the person follows these tips daily, the risk of food contamination is lower, as well as maintaining the taste of food and facilitating a healthy diet.