Of the five senses, perhaps the senses of smell and taste make the most lasting impressions. Remember school lunches? I know I’ll never forget mine. For example, what my elementary school’s lunch ladies called “smoky links”—cocktail weenies swimming in congealed gravy—and what passed for a burrito are burned into my memory.

I grew up in an era when the U.S. Department of Agriculture (USDA), under President Regan, revised school lunch standards to allow school nutritionists to consider ketchup and other condiments like pickle relish as a portion of vegetables. Luckily, that was quickly reversed as a result of public outcry.

If you were a suffering public school cafeteria kid like me, you’ll be interested to know that things are improving for kids at lunchtime. Why? Health concerns for our children’s growing obesity problems and the public’s increasing concern about food safety has inspired politicians to take new interest in school lunches.

In fact, the USDA has begun offering politicians and their staff members taste tests of some of the top items on school lunch menus. Congressional members and staff recently feasted on chicken fajitas and sliced ham a la school cafeteria, for example.

The USDA supplies schools with meats, fruits, dairy and other food stuffs through a program that has a dual purpose—to help feed underprivileged children and also support agricultural markets. This program has improved since the days when I was a cafeteria diner. Today, the program offers a far wider selection to schools—180 different foods today compared to just 54 in 1981 (the same year as the ketchup-as-vegetable scandal and my not-so-beloved smoky links). The diversity of foods available to schools through the USDA now includes dried fruits, nuts, brown rice, legumes and unprocessed meats. In short, with these healthier options, it should be easier for school lunch ladies to craft healthy meals for kids. Getting the kids to eat them is another matter.

The summer’s over and you know what that means – school’s in session! And while the new school year brings excitement and anticipation, it also ushers in something a little less desirable… foodborne bacteria.

In fact, according to the United States Department of Agriculture, packed lunches are incredibly vulnerable to bacteria that can cause foodborne illnesses. But don’t worry. Your friends at Keep Our Food Safe are here to teach you the ABCs of a safe lunch.

Dr. Richard Raymond, USDA Undersecretary for Food Safety, explained that temperatures between 40 degrees and 140 degrees, create a “danger zone” for food, where harmful bacteria can quickly multiply. Perishable items should always be stored in the refrigerator and kept cool, and reheated to their proper internal temperature, otherwise they can quickly enter the danger zone.

In fact, when school lunches are left in the danger zone, bacteria can multiply, leaving your lunch vulnerable to the bacteria that can cause foodborne illness. There are ways to avoid entering the danger zone when preparing a bagged lunch. First and foremost, wash your hands, cutting board, utensils and dishes before preparing lunch. Keep countertops clean, and don’t use the same cutting board or utensils for both meats and veggies, unless you have thoroughly washed these utensils between uses. This is the best way to minimize the spread of harmful bacteria and reduce the risk of cross contamination.

You can keep perishable items, like lunch meats and cheeses, cold by packing freezer packs or frozen juice boxes in with the lunch. Insulated lunch boxes work best in keeping perishable foods cold. Just make sure to double bag the food to help create insulation. Insulated containers are a good way to keep foods like soup and chili hot. Remember to keep the lid on until lunchtime so the food stays hot.

Be sure to recycle old packaging material, like plastic bags and disposable packaging. Old packaging can carry bacteria, and if they come in contact with other food, they could spread bacteria that causes foodborne illnesses. Another good way to avoid cross contamination!

When school’s out and kids head home and grab a snack before hitting the books, make sure foods like hot dogs, are heated to the proper internal temperatures before eating. If you’re reheating foods in the microwave, it’s important to rotate or stir the food halfway through cooking. Foods and liquids often don’t evenly heat in the microwave, leaving cold spots that may harbor harmful bacteria.

And college students, that late night pizza may look like tempting, but if it has been sitting out all night then it’s a good idea to avoid eating it. Pizza and other perishable foods should never be eaten if they’ve been left out for more than two hours.

Ready for the pop quiz? By studying these concepts you’ll be able to ace your Food Safety 101 exam.