What is a safe way to pack a lunch to prevent foodborne illnesses?

Using ice packs to keep perishable items cold is a safe method to prevent foodborne illnesses. Perishable foods, such as meats, dairy products, and certain fruits and vegetables, can spoil or harbor harmful bacteria if they are not kept at safe temperatures. Keeping these items cold, ideally below 40°F (4°C), slows down the growth of bacteria and helps maintain food safety until the lunch is consumed.

In contrast, using regular plastic bags might not provide adequate insulation or temperature control for perishable items, which could lead to spoilage. Glass containers can be safe for storage but do not necessarily address the need for temperature control unless they are insulated or kept in a cooler with ice packs. Assembling lunch the night before at room temperature does not offer protection against bacterial growth, as food that is left at room temperature for extended periods can become unsafe to eat.