Working fulltime used to be very difficult subject when diets were discussed with friends at work. It wasn’t so much about the preparation, it was about the difficulty making time to eat the healthy meal from home and how, if we had the time, do we keep it healthy? I've been one of the 70% who of Americans who regularly eat at their desks. Here are some tips that I have learned through out my working career.
Pack your lunch in an insulated lunch bag and throw in an ice pack to keep foods cold. (Or, as an alternative, try using a frozen water bottle - it works just as well as an ice pack and doubles as a refreshing noon-time drink). If you are sharing a refrigerator at work, label and date your food. Once you arrive at work immediately store in office fridge. If there is no refrigerator at work make sure your food items including sandwiches, frutis, vegetables and leftovers, will not spoil if left unrefrigerated for more than two hours.
Many times I found microvable food to be the answer. However, I have seen that the microwave in my office kitchen was cleaned only once a month or less - possibly leaving dried-up, splattered sauces on the inside walls. Be courteous when microwaving meals by keeping food containers covered. And if food splatters, wipe down the microwave immediately, while the food is still easy to remove. It took me a few dollars and an extra minute to provide disinfectant wipes for the office that I left next to the microwave. Everybody wins that way.
The sponge: At home or at work, our sponges have potentially dangerous harmful bacteria. When it comes to washing dishes at the office, nearly one in three people uses a "community sponge" to clean their plates...a potentially dangerous habit if sponges aren't properly maintained. A damp, smelly sponge is a clear sign that harmful bacteria are lurking inside, and simply rinsing a sponge with water isn't enough to keep it clean. Don't use the kitchen sponge if it's not replaced frequently. Instead, use paper towels and always wash dishes in hot, soapy water to keep bacteria at bay.
Tools of the Trade:
- Hand sanitizer: Disinfectant wipes or paper towels and spray cleanser
- Office refrigerator or insulated lunch bag with freezer pack
- Labels for leftovers: Refrigerator thermometer (make sure your office fridge is set properly below 40 degrees F) Meat thermometer (always reheat leftover lunch foods to an internal temperature of 165 degrees F)
- Clock In Carry-Out: When bringing carry-out back to your desk, don't wait too long before eating it or you could put yourself at risk of foodborne illness. If a looming deadline is unavoidable, put your lunch in the office fridge until you're ready to eat.
With this valuable information the only thing left is to try and fit in a brief walk on your breaks. Wouldn’t it be nice to get home work, having exercised and eaten healthy?
