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Title: | Pack a Safe Lunch | | Producer: | Washington State University | | Description: | After explaining how foods can make people sick, this publication lists foods that can safely be left at room temperature for 4-6 hours and those that are potentially unsafe and must be handled properly to prevent growth of bacteria. Tips for keeping cold foods cold and hot foods hot are given. | | Audience: | Consumers | | Format/Pub. Year: | Brochure (1997) | | Contact Information: | | | Washington State University
Cooperative Extension
Dept. of Food Science and Human Nutrition
Pullman, WA 99164-6376
| | Telephone: | 509-335-2970 | | Fax: | 509-335-4815 | | Email: | hillersv@wsu.edu | | Cost: | Free with Restrictions, $1.00 | | Avail. Online: | http://cru.cahe.wsu.edu/CEPublications/eb1490/eb1490.pdf |
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Last Modified: Mar 15, 2010
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