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.

Getting to Know and Envionmental Specialist...

Last week I attended a regional food safety conference here in Colorado. Many speakers gave updates on the latest foodborne illness news. Since the main purpose of inspecting food service operations is to reduce and control foodborne illnesses, keeping up on this news keeps us sharp.

I often get the question: Why are we hearing so much about people getting sick from food these days? Isn’t food supposed to be good for us? Seems it wasn’t like this 20-30 years ago. Truth is things have been changing.

Back in the day, food was produced close to where people lived. Many people shopped daily, and prepared and ate their food at home. Eating in restaurants was saved for special occasions.

There have also been major changes in how food is processed, where it comes from, better methods of finding bacteria and viruses in food, and improved regulations of the food industry.The majority of our food supply in the United States comes from all over the world, not just the local farmer down the road. Next time you shop, look at a label on a package of ground beef. It may come from not one but 3 different countries.

Better tests have been developed and faster detection methods have been developed
that help public health organizations, find new food pathogens.

Restaurant and other food industry regulations have been improved over the years as science has been better able to prove what causes foodborne illness and how to control and prevent it.

Every year, there are 76 million cases of foodborne illness reported in the United States with 5,000 deaths. This costs our country $7-8 billion dollars a year due to ill people, losses to food producers, and affects on the national economy. Much of this could be prevented with proper food handling and preparation techniques.

Getting to Know an Environmental Health Specialist...

Speaking of handwashing … we were weren’t we? Handwashing is one of the most important thing food handlers can do to prevent the spread of illness. Employees washing their hands, handwashing sinks and handwashing supplies are big items we inspectors look at during a restaurant inspection.

When you think about it, we touch almost everything with our hands. Just think about what your hands touch on your way to work for example; the dog, the back door, the stair railing, the car door handle, the steering wheel, the back door to the office and your keyboard. Who else has touched all those things?! Even if you left the house with clean hands, they aren’t clean any more.

Handwashing in a food service setting is important because some diseases are spread when disease-causing microorganisms enter the body and cause foodborne illness. Good handwashing with warm, soapy water prevents these organisms transferring from hands to food.

Our food safety classes teach good handwashing technique to food handlers in Jefferson County Colorado. To find out more about these food safety classes visit our web site.

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/.

Earth Day... A note from Environmental Health

Hi, I’m Dr Jim Dale, Director of Environmental Health here at Jefferson County Public Health in Golden, Colorado. Today is Earth Day. The earth is like our body. We need to eat right and exercise – take care of our bodies. Likewise we need to respect and take care of the earth. American Indian Chief Seattle got it right, He noted, “Man did not weave the web of life, he is merely a strand in it. Whatever he does to the web, he does to himself.” Do a good deed for the earth today on Earth Day and everyday.

Getting to Know an Environmental Health Specialist...

Hi, my name is Carla Opp. I work in the Environmental Health Division of the Jefferson County Department of Health & Environment. I began my career here 14 years ago as what is commonly called a “restaurant inspector”.

Sometimes it’s difficult to describe what inspectors do in the Environmental Health Field. We’re known by so many different titles, such as Environmental Health Specialist, Health Inspector, Food Inspectors, Sanitarians and other names I won’t mention here.

Our primary job is to monitor the food we eat, the air we breathe, and the water we drink.
The purpose of monitoring these areas is to help prevent disease and control the spread of disease if it does occur. Some of the best known types of inspections are in restaurants, child care centers, swimming pools, on-site wastewater systems (better known as septic systems), and sources of possible air pollution - such as auto body shops and dry cleaners.

I am most familiar with the food industry. I can still remember my first job, washing dishes in my fathers’ café in a small town in the panhandle of Texas. My Mom would make pies and my Dad would fry up a mean Hamburger Steak with piles of fries. Great times! A plate of french fries was 10 cents back then. Can you imagine?

I have always worked in the food business, either in a health care setting, a non-profit organization serving meals to senior citizens, or distributing food to the less fortunate. Who knew I would someday reverse roles and become a food inspector?

Food means a lot of things to different people. It can be fun, comforting, nutritious, wholesome and just plain delicious. What could possibly go wrong that we need to inspect it?

Over many years of research and scientific discovery, we in the food science world have discovered that food can be contaminated by biological, chemical and physical contaminates that can cause illness or injury.

Food inspections have changed over time as we learn more about how food becomes contaminated, and what organisms emerge as being harmful.

My goal in this blog is to write more about food inspections, serving safe food, and more about what Environmental Health Specialists do in the food inspection field.

Getting to Know a Public Health Nurse

I’ve enjoyed giving all of you a glimpse into what a Communicable Disease Control Nurse does on a daily basis. As you can probably tell, many people are involved in the day-to-day tasks that help keep our community safe and healthy. Some of the most important people with whom we collaborate include our department’s Environmental Health Specialists. Not only do they participate in certain types of disease investigations, but they have expertise in a wide range of environmental issues. It is now my pleasure to introduce to you to Carla Opp, Environmental Health Specialist.