It is Hot Outside! Stay Cool. Stay Hydrated. Stay Informed.

As summer temperatures rise, so do the risks of heat related illnesses. Signs and symptoms of heat exhaustion often begin suddenly, and may include: Feeling faint or dizzy, nausea, heavy sweating, rapid, weak heartbeat, low blood pressure, cool, moist, pale skin, low-grade fever, heat cramps, headache, fatigue, dark-colored urine. See these tips on preventing heat related illness from the Centers for Disease Control and Prevention and have a safe and cool summer.  

Elderly people (65 years and older) and Infants and young children are more prone to the effects of extreme heat. Take precautions:

• Never leave anyone in a closed parked vehicle. Never leave infants or children in a vehicle, even if the windows are open.
• Never leave pets in a parked car - they can suffer heat-related illness too.
• Drink plenty of water
• Dress infants and children in loose, lightweight, light-colored clothing.
• Call 911 or emergency medical help if fainting, confusion or seizures occur, or if fever of 104 F or greater occurs with other symptoms. 

More information:
                >Heat and the elderly: http://www.cdc.gov/extremeheat/seniors.html

                >Heat and children: http://www.cdc.gov/extremeheat/children.html

                >Download CDC brochure

Summer is right around the corner, even though it doesn’t feel like it at the moment with the rainy weather in Colorado. With summer, come outdoor events and festivals in Jefferson County.

Environmental Health Specialists will be out most weekends inspecting food vendors at these fun activities. Food preparation during outdoor events are of particular concern due to fluctuation in temperatures both with the weather and food storage and also because of the conditions in which vendors work.

One of the most important tools used in any food inspection, indoors or out, is a food thermometer. Whether you are preparing food at home, in a restaurant or in a park under a tent, making sure food is stored and served at the proper temperature is important.

Not only do inspectors use a thermometer, but it’s a must have for anyone preparing food. A food thermometer is the only way to make sure cooked food has reached a safe minimum internal temperature, consequently preventing foodborne illness. They also can be used to make sure food is keep cold or hot enough after it has been cooked.

Thermometers take the guesswork out of cooking and grilling. No more dried up chicken, or burned hamburgers.

If you are thinking of purchasing a food thermometer remember to look for an instant read, stem type thermometer that reads from 0° to 220° F so you can use it for cold or hot food.

If you see us out at your neighborhood festival or event, say hello, we’ll be the ones with a thermometer and a clip board.