Healthy Holiday Season: Wash your Hands & Stay Home if You Are Sick!

Wash, Wash, Wash and Wash again! December 7-13, 2014 is National Handwashing Week. It’s the time of year for parties, get-togethers and holiday celebrations. It’s also flu season, and a common time for the spread of disease and illness. The Colorado cold keeps our windows and doors closed, creating an atmosphere for germs to collect and hide. Here is a cheat sheet on the 7 Germiest Places and Things to clean before the holidays.

Following basic public health practices during the holidays, such as washing your hands, can effectively stop the spread of germs and many diseases.

When should you wash your hands?

• Before, during, and after preparing food
• Before eating food
• Before and after caring for someone who is sick
• Before and after treating a cut or wound
• After using the toilet
• After changing diapers or cleaning up a child who has used the toilet
• After blowing your nose, coughing, or sneezing
• After touching an animal, animal feed, or animal waste
• After touching garbage

What is the right way to wash your hands?

• Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
• Lather your hands by rubbing them together with the soap. Be sure to lather the backs of your hands, between your fingers, and under your nails.
• Scrub your hands for at least 20 seconds. Need a timer? Hum the "Happy Birthday" song from beginning to end twice.
• Rinse your hands well under clean, running water.
• Dry your hands using a clean towel or air dry them.

Resources:

Stay Home if You’re Sick (poster); Wash Your Hands (brochure); JCPH Flu shots (web page) Stop the spread of germs (web page). The Centers for Disease Control and Prevention (CDC) also offers an excellent Feature on Handwashing, or visit the CDC Handwashing: Clean Hands Save Lives page.

Happy & Healthy Eating Reminder: Preventing Foodborne Illness this Holiday Season

No matter how large or small your holiday guest list may be this year, it is important to be aware of safety issues when thawing, preparing, stuffing and cooking your turkey and other holiday meal additions. A few simple steps can help keep foodborne illness off the menu this holiday season. 

Safe Preparation:

• Wash hands with warm water and soap for 20 seconds before and after handling any food. Kids can sing “Happy Birthday” twice to gauge how long they should wash their hands.
  
• Wash food contact surfaces such as cutting boards, dishes, utensils and countertops with hot, soapy water after preparing each food item and before going on to the next item.
  
• Kitchen counters and cutting boards can be sanitized using a solution of two teaspoons of unscented chlorine bleach per gallon of water. Spray or wipe on surfaces and allow them to air dry.
  
• Rinse fruits and vegetables thoroughly under cool running water and scrub sturdy produce with a clean produce brush.
  
• Don’t rinse raw meat or poultry before cooking. Washing these foods can spread bacteria to the sink and countertops. 

Safe Handling and Thawing:

• Thawing turkeys must be kept out of the "danger zone" temperature (between 40 and 140°F) — this is the temperature range where foodborne bacteria multiply rapidly. See Safe Methods for Thawing, (Spanish version).
  
• Keep raw eggs, meat, poultry, seafood and their juices away from foods that won't be cooked. Take this precaution while shopping in the store, when storing these foods in the refrigerator at home and while preparing meals.
  
• Consider using one cutting board for foods that will be cooked (raw meat, poultry and seafood) and another for those that will not (raw fruits and vegetables).
  
• Keep fruits and vegetables that will be eaten raw separate from raw meat, poultry and seafood. Keep fruits and vegetables separate from kitchen utensils and surfaces used for raw meat until those utensils and surfaces have been thoroughly washed.
  
• Do not put cooked meat or other food that is ready to eat on an unwashed plate or surface that has held any raw eggs, meat, poultry, seafood or their juices.

Safe Cooking:

• Use a food thermometer to make sure meat, poultry and fish are cooked to a safe internal temperature. Color is not a reliable indicator of doneness. To check a turkey for safety, insert a food thermometer into the innermost part of the thigh and wing and the thickest part of the breast. The turkey is safe when the temperature reaches 165 F. For more information on safe internal temperatures, visit FoodSafety.gov's Safe Minimum Cooking Temperatures
  
• If the turkey is stuffed, the temperature of the stuffing should be 165 F. Follow these steps to safely prepare, cook, remove, and refrigerate stuffing; Spanish language instructions.
  
• Bring sauces, soups and gravies to a rolling boil when reheating.
  
• Cook eggs until the yolk and white are firm. When making your own eggnog or other recipe calling for raw eggs, use pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites.

Safe Cleaning and Storage:

• Do not leave foods containing meat, dairy, eggs, fish or poultry out at room temperature. Refrigerate leftovers — and any type of food that should be refrigerated — within two hours. This includes casseroles and pumpkin or other custard pies.
  
• Never defrost food at room temperature. Food can be defrosted safely in the refrigerator, under cold running water or in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
  
• Plan ahead to allow enough time to thaw the turkey in the refrigerator. You will need a day for every 4-5 pounds.
  
• Don't taste food that looks or smells questionable. A good rule to follow is, “When in doubt, throw it out."
  
• Leftovers should be used within three to four days.

Remember, only handle and prepare food for others only if you are healthy. It is possible to spread illnesses other than just foodborne illnesses through meal preparation.

• Don’t handle or prepare food for others if you are sick, especially if experiencing vomiting, diarrhea or flu-like symptoms. The bacteria and viruses that cause these types of symptoms can be transmitted easily to food and anyone who eats it.
  
• Use special care when preparing food for anyone considered at high risk for foodborne illness (older adults, infants and young children; pregnant women; and people with a chronic illness or any other condition that weakens their immune system).

Other resources:
Download JCPH turkey time handout or view the JCPH Food Safety web page.

Splish. Splash. Practice Healthy Swimming Behaviors

Jefferson County Public Health (JCPH) encourages healthy swimming behaviors to reduce the risk of recreational water illnesses. Recreational Water Illnesses (RWIs) are illnesses that are spread by swallowing, breathing or having contact with contaminated water from swimming pools, spas, lakes, rivers or oceans. RWIs can cause a wide variety of symptoms, including gastrointestinal, skin, respiratory, neurological and wound infections. The most commonly reported RWI is diarrhea. Diarrheal illnesses can be caused by germs such as Crptosporidium, Giradia, Shigella, norovirus and E. coli.

Practice healthy swimming behaviors:

• Refrain from swimming when ill, especially if you have diarrhea.
• Avoid swallowing pool water or even getting in your mouth
• Shower before swimming and wash hands after using bathroom or changing diapers. Change diapers in bathroom and not at poolside or near water. 

For more information about Recreational Water Illness Prevention and Healthy Swimming, contact Leslie Frank, Environmental Health Specialist at 303-271-5776 or email at: lefrank@jeffco.us 

• Information can also be found on the Centers for Disease Control web site at: www.cdc.gov/healthyswimming.

In some areas of Jefferson County, a substantial number of residential dwellings receive water from private wells. The department recommends that well water be tested for certain contaminants. JCPH Water Quality page: http://jeffco.us/public-health/water-quality/drinking-water-wells/

Getting to Know an Environmental Health Specialist...

With all of the disease outbreaks from spinach to sprouts, how do we know if the food served in Jefferson County is safe? Seems like a big job, and, it is! Inspectors in Jefferson County conduct over 4,600 inspections of over 1800 food service establishments.

We inspect all kinds of food service establishments; from full service restaurants to school cafeterias, grocery stores, and even the hot dog cart at a neighborhood festival.

There is variety no doubt about that, no day is ever the same. As we walk into a restaurant unannounced, we become food detectives and our skills of observation and surveillance kick into gear. Each inspection is a “snap shot” in time. We have to learn a lot about a restaurant in just two or three visits a year.

So how you may ask do we know what goes on the other days of the year?

We look for clues about how food is handled when we’re not there. We ask how they prepare items on their menu, collect information like food temperatures and we ask a lot of questions. We watch how food handlers prepare and cook food, wash hands and dishes. And of course we document any areas that need correcting.

To do your own detective work, look up your favorite restaurant inspection by going to our web site at http://health.jeffco.us/.