Back-to-school shopping usually means backpacks, notebooks and lunchboxes, but according to the U.S. Department of Agriculture, parents and guardians shouldn’t forget to add food safety to the list.

Young children, especially those under age 5, are more likely to get seriously sick from foodborne illnesses, and the department is reminding parents, caregivers and anyone packing school lunches to follow a few simple safety steps.

Make sure to keep cold foods cold. Use at least two cold sources, such as gel packs, frozen water bottles or frozen juice boxes. Place them on top and bottom of perishable items like meat, poultry and eggs. This helps keep food out of the “danger zone” between 40 and 140 degrees Fahrenheit where bacteria can grow quickly and cause illness.

It’s also important to choose the right lunchbox. An insulated lunchbox is preferable over paper bags, which are not a safe choice because they tear and leak as cold items thaw.

To keep hot foods like soup or chili hot, use an insulated container. Fill it with boiling water and let it sit for a few minutes before adding food. Dump out the water, add the hot food, and keep the lid closed until lunchtime. Hot foods should stay at 140 degrees or higher.

The agency also advises thorough handwashing, regularly cleaning lunch boxes and to separate raw food from cooked.

Additional advice includes keeping raw meat and poultry separate from fruits, vegetables and other ready-to-eat foods and to discard any containers or bags that might have held raw items.

Parents and caregivers are advised to use a food thermometer to make sure foods are cooked to a safe internal temperature and to use two cold sources to keep perishable foods below 40 degrees.

Leftovers should be discarded if they are in the danger zone for more than two hours.

For more information about food safety, call the USDA Meat and Poultry Hotline at 1-(888)-674-6854) or email MPHotline@usda.gov.