September is Childhood Obesity Awareness Month

One in 3 children in the United States are overweight or obese. Childhood obesity puts kids at risk for health problems that were once seen only in adults, like type 2 diabetes, high blood pressure, and heart disease.

Childhood obesity can be prevented. Communities, health professionals, and families can work together to create opportunities for kids to eat healthier and get more active.


Make a difference for kids: Spread the word about strategies for preventing childhood obesity and encourage communities, organizations, families, and individuals to get involved.

We can all use this month to raise awareness about the obesity epidemic and show people how they can take steps toward a solution. Here are just a few ideas:

• Encourage families to make small changes, like keeping fresh fruit within their children’s reach or going on a family walk after dinner.
• Motivate teachers and administrators to make schools healthier. Help them provide healthy food options and daily physical activities for students.
• Ask doctors and nurses to be leaders in their communities by supporting programs to prevent childhood obesity

Last year, Jefferson County Public Health, Triad Early Childhood Council, and Culture of Wellness in Preschools formed the Healthy Preschool Partnership (HPP). The partnership has been working together to support the health and well-being of children and staff in early care and education settings. In 2015-2016, the Health Preschool Partnership worked with 17 early care and education sites in Jefferson and Gilpin County to increase physical activity and healthy eating practices. This partnership is planning on continuing early childhood obesity prevention work and partnership in the upcoming year.

Culture of Wellness in Preschools continues to do great work in Jefferson County Head Start Programs and throughout the Denver area.

Another partner organization, Go Farm, is a local Community Supported Agriculture (CSA) that is working with Early Care and Education sites to increase access to healthy foods for preschoolers and their families in Jefferson County through their Go Farm to Families program.

September is a great time to access 5210 Jeffco. 5210 Jeffco is a simple, easy-to-remember message to improve child health by promoting healthy eating and physical activity in Jefferson County. Adopted from 5210 Let’s Go!, a program out of Maine, 5210 Jeffco reminds families of four healthy habits to aim for each day:

The 5210 message works in many settings to reach families and children where they live, learn, work, and play. The goal is that 5210 Jeffco will not only get the word out about healthy habits for children to live by, but also inspire community change through policies that support healthy environments for all. Let's work together to give everyone the same opportunity to make the healthy choice the easy choice in Jefferson County.

Tell a Friend About WIC

WIC - The federally funded Special Supplemental Nutrition Program for Women, Infants, and Children — provides nutritious foods, nutrition education, breastfeeding support, and referrals to health care and community resources including social services for hundreds of families in Jefferson County, Colorado and millions across the U.S. Extensive research shows that participating in WIC leads to healthier babies, more nutritious diets and better health care for children, and higher academic achievement for students. JCPH knows there are more families in Jefferson County that could benefit from this program and is reaching out to teachers, parents, employers and others who interact with families to remind others about WIC and encourage families to see if they qualify. Many working families qualify for WIC. See the guidelines here. Thank you for telling a friend about WIC. Visit the JCPH WIC Program web page.

Call today to make an appointment at our Arvada, Edgewater or Lakewood WIC offices to see if you qualify. - 303-271-5780.

Please note that the Arvada WIC offices are moving to Jeffco Headstart, 5150 Allison St, Arvada, CO 80002 in late summer. Check our website for updates.

September is Childhood Obesity Awareness Month

In the United States, 1 in 3 children is overweight or obese and, according to the 2013 Colorado Health Survey, nearly 1 in 4 children are overweight or obese in Colorado. Childhood obesity puts kids at risk for health problems that were once seen only in adults, like type 2 diabetes, high blood pressure, and heart disease.

Many different factors contribute to children being overweight and obese, such as lack of physical activity. In Colorado, only 13 percent of kids walk or bike to school, and less than a quarter of Colorado kids have physical education 5 days a week.

Two other factors that largely contribute to childhood obesity are consumption of unhealthy foods and unhealthy drinks, such sugar sweetened beverages (SSBs). Did you know, for example, that an extra soft drink a day increases a child’s risk of becoming obese by 60%? And that drinking one or two cans of soda a day increases risk for diabetes by 26%? Despite these hard facts and many more, Coca-Cola, PepsiCo, and the American Beverage Association have spent at least $106 million to defeat public health initiatives at the federal, state, and local levels since 2009, according to an analysis conducted by the nonprofit Center for Science in the Public Interest.

Less expensive food and drink are oftentimes more accessible and obtainable, but tend to have lower nutritional value. Access to fresh produce can be limited due to higher cost- eating healthy can be expensive! Ensuring all kids have adequate access to healthy food is essential to decreasing obesity in Colorado’s children.

The good news? Childhood obesity can be prevented. Communities, health professionals, and families can work together to create opportunities for kids to eat healthier and get more active. In honor of National Childhood Obesity Awareness Month this September, Jefferson County Public Health encourages your family to make healthy changes together. We all have a role in helping raise awareness around childhood obesity and the contributing factors, because we all have a role in building a healthier Jefferson County for our future generations. Here are some easy, helpful tips to get started:

Get active outside: Walk around the neighborhood, go on a bike ride, or play basketball at the park. There are so many sunny days and great places in Jefferson County to spend outside;
Limit screen time: Keep screen time (time spent on the computer, watching TV, or playing video games) to 2 hours or less a day; and,
Make healthy meals: Buy and serve more vegetables, fruits and whole-grain foods.


Taking small steps as a family and as a community can help our future Jefferson County generations stay happy and healthy. As Jefferson County residents, we have a wealth of open land full of beautiful walking and hiking trails which are a great way to get active. To find out more about our Open Space areas in the County, visit our Open Space page. For more information on childhood obesity rates and health effects, please visit JCPH’s Achieving a Healthier Weight (Obesity Prevention) page. For additional information on how to choose healthy foods and be physically active, please visit the following sites:

www.letsmove.org
www.choosemyplate.ogv
www.naturefind.com
www.letsgo.org

September is Food Safety Month . . .

This year’s National Food Safety Month’s theme is “Let it Flow,” focusing on the flow of food through restaurants.  As restaurant customers, the tasty final product is what meets the eye.   Yet, many steps and procedures from receiving to serving, occur beforehand and behind the scenes to ensure the yummiest and safest meal reaches the table.

To help ensure food is safe when it reaches the customer, Jefferson County Public Health (JCPH) features several effective food safety programs that assist restaurant operators in educating their staff in the importance of food safety.

“Food establishments that consistently demonstrate a commitment to safe food handling and preparation are essential to our goal of reducing the incidence of food-borne illness," says Terri Leichtweis, Senior Environmental Health Specialist and TUFFS coordinator. “We want to recognize the staff and the management of these establishments for their prevention efforts through the Team UP for Food Safety or TUFFS initiative.”

Team Up For Food Safety (TUFFS) is designed to promote excellent food safety practices and give recognition to facilities that value food safety.  The program is voluntary, but it requires that a facility meet certain food safety criteria to qualify for the program. Current List of TUFFS Members. The TUFFS initiative is also intended to help build collaborative, effective partnerships between regulators and the food industry while at the same time, reducing risk factors that cause or contribute to foodborne illness. 

The next time you go out to eat, look for the TUFFS logo on the window or door of participating restaurants and mention it to the staff.   Posting of the TUFFS logo is an indication that the food service establishment is actively engaged in taking control of food safety risk factors and taking necessary actions toward reducing foodborne illness in Jefferson County.

Because everyone has a role in food safety, TUFFS members along with many other restaurant operators also participate in the Jefferson County Food Safety Forum.  The next meeting of the Forum is October 6, 2015 at 2:00 p.m.  This group of restaurant operators and JCPH food safety inspectors meet to discuss current foodborne illness concerns, and strive to improve food safety in Jefferson County. 

For more information on Jefferson County Public Health’s food safety program and food safety education opportunities view our web page or download the Excellence in Food Safety brochure. A convenient online class is also available in 5 languages at www.jeffco.statefoodsafety.com.  

Dear Americans, Eat Your Fruits and Vegetables!

Jefferson County Public Health is continually working to increase knowledge about balanced, healthy diets and active living, beginning very early in life and continuing across the lifespan. Eating a healthy diet full of fruits and vegetables and leading an active lifestyle can drastically improve overall health. For example, did you know that eating more fruits and vegetables can increase a person’s intake of essential nutrients and reduce the risk of heart disease, stroke and some cancers? Plus, fruits and veggies can also help manage body weight, as they are a filling, healthy substitute to other unhealthier and more energy-dense foods. So, then, why are only 13.1% of American adults eating enough fruits (based on the national dietary recommendations) and only 8.9% eating enough vegetables?

Being active and eating healthy is paramount to achieving a healthier weight and minimizing the negative health consequences of being overweight or obese. Spurred by sedentary lifestyles and unhealthy diets, it is now estimated that more than 1/3 of American adults are obese and 17% of all children and adolescents are obese in the United States. New efforts are needed to build consumer desire and demand for fruits and vegetables through more reasonable and competitive pricing, as well as promotion of the associated health benefits of a balanced diet in child care centers, schools, grocery stores, communities and at work.

Are you ready to make some healthy diet changes right away? The American Heart Association includes the following among their tips for increasing daily intake of fruits and vegetables:

§  Fill at least half your plate with fruits and vegetables

§  All produce counts: canned, dried, fresh and frozen

§  Compare food labels on canned, dried and frozen fruits and vegetables and choose the lowest sodium and added sugar content

§  Add a fruit or vegetable salad to lunch or dinner

§  Eat raw vegetable sticks instead of chips

§  Carry dried fruit, such as raisins, dates or dried apricots for snacks

§  Add chopped vegetables like onions, garlic and celery when preparing soup, stew, beans, rice and sauces

For more information on nutrition resources available through JCPH, visit the Nutrition Services and Women, Infants and Children webpage. 

What the New 2015 Dietary Guidelines Mean for You

The 2015 U.S. Dietary guidelines could have a major impact on heart health, diabetes risk and obesity reduction. In the latest recommendations, fruits and vegetables get a boost, sugar takes a hit, fat content shifts, eggs win a reprieve and meat loses ground. The Scientific Report of the 2015 Dietary Guidelines Advisory Committee is now available. The public is encouraged to submit written comments to the federal government on the Advisory Report. Public comments will be accepted through 11:59 p.m. E.D.T. on May 8, 2015.

The new guidelines suggest a healthy diet is high in vegetables and fruits, whole grains, low-fat and nonfat dairy, seafood and legumes and nuts. Additionally, a healthy diet is lower in red and processed meats, and low in sugar-sweetened foods and drinks, and refined grains.

New guideline “winners” for 2015:

• Vegetables & fruits: Beneficial across all health outcomes, including heart disease, diabetes and hypertension;
• Whole grains: A great source of much needed fiber, vitamins and minerals;
• Dairy: Provides calcium and many other necessary nutrients;
• Coffee: Associated with a reduced risk of Type 2 diabetes and cardiovascular disease; and,
• Eggs & shellfish: While high in cholesterol, eggs and shellfish are low in saturated fat. And, most interestingly, cholesterol in food doesn’t appear to raise blood cholesterol levels, but saturated and trans fats do, which is bad for heart health.

For more information:

View web site and background history of the U.S. Dietary guidelines

Do You Ever Wonder, “Is Mold Okay to Eat?”

For many foods it actually is OK to just cut away the mold and eat the rest, but some molds are dangerous and can be toxic. These molds can cause respiratory symptoms, gastrointestinal illness, and some allergies, too. Hard foods that are safe, if you pare away the bad spots, include:

• Carrots
• Firm cheeses
• Pears

As a general rule of thumb, hard foods are harder for mold to penetrate. Softer foods, like soft cheeses, are easier and cutting mold away does not ensure you’ve gotten rid of the mold. So, if you’ve got some grapes and there’s mold on a couple of them, throw the bunch away. Below is a list of foods generally regarded as safe once you’ve cut away the mold:

Mold on hard fruit/veggies: Cut about ½ inch around the mold to get rid of it.

Hard cheese: cut about ½-1 inch around mold, rewrap cheese with new covering

Hard salami/dry cured ham: OK to use, mold adds flavor to the salami, can scrub the mold    off the coating of the ham.

Gorgonzola/Bleu cheese: Cut out the moldy spot.

However, once you’ve cut away the bad part and eaten your fill, make sure to place the food in a new package, not the old package in which it was previously stored. This is because there could be traces of mold left behind that will contaminate the cheese and/or food. You should also clean the entire vegetable bin if you’ve found a piece with mold on it.

Not OK, even if there’s just a bit of mold:

• Brie, Camembert
• Hot dogs
• Bacon
• Casseroles
• Leftovers
• Pasta
• Jams/jellies
• Yogurt/sour cream
• Lunch meat
• Cooked meats
• Soft fruits/ veggies/ even mold on orange rinds
• Bread/baked goods
• Sliced, shredded, cubed cheese
• Nuts/nut butters

Finally, according to the USDA, you can minimize mold growth by:

• Using leftovers within 3 to 4 days.
• Cleaning your refrigerator every few months with 1 tablespoon baking soda dissolved in a quart of water.
• Scrubbing visible mold using 3 teaspoons of bleach in a quart of water.

For more information on food safety, food safety inspections, and food safety courses, please visit our Food Safety website. 

World Health Day 2015: Food Safety

With our country’s broadening palette and increasing desire for different and new types of cuisine, making sure our food is safe and properly prepared is more important than ever.  According to the World Health Organization (WHO), unsafe food is linked to the deaths of an estimated 2 million people around the world each year, including many children. The need to strengthen food safety systems in and between all countries is becoming more and more evident. That is why the WHO is promoting efforts to improve food safety, from farm to plate (and everywhere in between) on World Health Day, 7 April 2015.

Food can contain harmful bacteria, viruses, parasites or chemical substances- all of which are responsible for more than 200 diseases, ranging from diarrhea to different types of cancer. From the globalization of our food supply; changes in food production practices; changes in our environment; introduction of new and emerging pathogens; and the threat of antimicrobial resistance, our national food system’s food safety is constantly challenged. Additionally, increases in travel and trade of foods enhance the possibility and spread of contamination, even internationally.

WHO’s Five keys to safer food offer practical guidance to vendors and consumers for handling and preparing food:

• Key 1: Keep clean
• Key 2: Separate raw and cooked food
• Key 3: Cook food thoroughly
• Key 4: Keep food at safe temperatures
• Key 5: Use safe water and raw materials.

The JCPH Food Protection and Safety Program works to prevent foodborne illness outbreaks and assure that Jefferson County citizens and visitors are provided with safe food. For more information on the JCPH food safety services, visit the Food Safety website. For questions, contact Environmental Health Services at 303-271-5700 or the Food Safety Program Manager, Mindi Ramig at mramig@jeffco.us.

September is Food Safety Month . . .

Meet the new JCPH Food Safety Program Manager, Mindi Ramig

Mindi Ramig has enjoyed a varied career with Jefferson County Public Health for nearly 30 years. She finds it especially rewarding to work collaboratively with the retail food industry and the public to improve food safety practices. Mindy is also excited to be working with an excellent group of professionals at JCPH who are committed to ensuring safe food practices across the county. Mindi wishes everyone (the industry and the public) would make maintaining proper food temperatures at all times and using good personal hygienic practices, such as frequent and proper hand washing, a priority to help minimize food borne illness in the county.

Excellence in Food Safety Class

Jefferson County Public Health (JCPH) offers its next Excellence in Food Safety Class (EFS) on November 18, 2014 at 2:00 p.m. Over 9,000 food handlers from hundreds of Jefferson County restaurants, schools, and grocery stores have taken the class since its inception in 1993. Everyone has a role in food safety. Sign up for a class and learn how to improve food handling and preparation techniques.

To sign up for a class, contact Jefferson County Public Health at 303-271-5700 or view our web page or download the Excellence in Food Safety brochure. A convenient online class is also available in 5 languages at www.jeffco.statefoodsafety.com.

Public health takes on obesity: A route to better health

Public health experts across the country agree, we have a growing problem.

Obesity is a serious and costly health problem facing our nation. The number of kids and teens who are obese has nearly tripled in the past three decades, leading to a generation at risk for cardiovascular diseases, diabetes and other serious health problems. However, there is hope. For the first time in recent years, obesity rates have declined. Innovative public health approaches and partnerships are contributing to improved food choices and creating opportunities for physical activity and are helping to curb obesity. View and share the APHA infographic on obesity.

Learn more about Jefferson County Public Health and our efforts to improve healthy eating and active living for everyone in the County.

It’s Turkey Time . . . Prevent Foodborne Illness this Holiday Season

Whether you are cooking for yourself, your family or a whole bunch of people, it is important to be aware of safety issues when thawing, preparing, stuffing and cooking your turkey. A few simple steps can help keep foodborne illness off the menu this Thanksgiving.  

• Safe 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).  
• Safe Preparation-Bacteria present on raw poultry can contaminate your hands, utensils, and work surfaces as you prepare the turkey. After working with raw poultry, always wash your hands, utensils, and work surfaces before they touch other foods.
• Safe Stuffing-Bacteria can survive in stuffing that has not reached 165°F, possibly resulting in foodborne illness. Follow these steps to safely prepare, cook, remove, and refrigerate stuffing; Spanish language instructions.
• Safe Cooking-Set the oven temperature no lower than 325°F and be sure the turkey is completely thawed. Cooking times will vary. The food thermometer must reach a safe minimum internal temperature of 165°F. For more information on safe internal temperatures, visit FoodSafety.gov's Safe Minimum Cooking Temperatures

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

World Food Day - Oct 24th

On October 24th, people all over the country will celebrate World Food Day, the nationwide movement for healthy, affordable, sustainable food. The goal of this day is to help people “eat real.” That means, no sugary drinks, processed and pre-packages, salty foods and fatty meats. On this day, we encourage you to eat vegetables, fruits, whole grains and sustainably raised protein.

Today’s typical diet is contributing to some of the leading causes of death and disease in our country, including heart disease, obesity and diabetes. The reality is that these health issues are costing Americans almost $150 billion every year. By eating healthier, you are not only saving your health, but your tax dollars too. And, who knows? You may find that you enjoy eating nutritious foods. Let this October 24th be the start of a new healthier you!

Excellence in Food Safety Class Celebrates 20 Years

Jefferson County Public Health (JCPH) is celebrating the 20th Anniversary of its Excellence in Food Safety Class (EFS) on September 10th, 2013 at 2:00 p.m. during the Food Safety Forum, which is held each month at the Jefferson County Fairgrounds. The celebration offers an opportunity to thank the many individuals, food safety operators and food handlers who have made food safety their mission during National Food Safety Education Month this September 2013.

The Excellence in Food Safety (EFS) Class was developed in 1993 by dedicated staff in the Jefferson County Public Health Food Safety Program and an enthusiastic group of local restaurant owners and operators. The EFS class was one of the first in the state provided by a local health department.

Dave Hooker, supervisor of the JCPH Food Safety Program explains, “Several food handlers from the Lakewood Country Club attended the first class. Since then over 9,000 food handlers from hundreds of Jefferson County restaurants, schools, and grocery stores have taken the class and improved their food handling and preparation techniques.”

The decision to develop a classroom style food safety class was triggered by several foodborne illness incidents that occurred in the early 1990s and raised awareness nationwide of the importance of food safety. These included the 1993 Jack in the Box E coli 0157:H7 outbreak and the 1993 Milwaukee outbreak of Cryptosporidiosis associated with water.

Today’s EFS Classes continue to be current and cover the latest in food safety information in addition to any updates in the Colorado Retail Food Establishment Rules & Regulations. Students are able to participate in hand washing demonstrations, pop quizzes, and a final quiz to test their food safety knowledge. The cost of the class hasn’t changed much in twenty years. It is only $10.00. “We want to keep the cost low so that as many food handlers as possible can attend”, said Dave Hooker.

To sign up for a class, contact Jefferson County Public Health at 303-271-5700 or view our web page and download the class brochure. A convenient online class is also available in 5 languages at www.jeffco.statefoodsafety.com.

Jefferson County Produce & Health Fair

Jefferson County Public Health Nutrition Services has organized three produce and health fairs again this year for low-income residents and seniors who may not otherwise have access to fresh fruits and vegetables. Last year the JCPH Produce and Health Fairs distributed food and information to over 1,980 households in Jefferson County. This year, as in previous years, the produce and health fairs will be held at:

Healing Waters Family Center

6475 W. 29th Ave 

Wheat Ridge, CO, 80214-8002 

(between Wadsworth & Sheridan on W. 29th Avenue)

Friday, June 14; Friday, July 12 and, Friday, August 9

9:00 am-11:00 am.

Please note that while there is no income or residential requirement to participate, Jefferson County Public Health trusts that the goal of providing nourishment and education to low-income residents will be respected and supported. The produce fairs are coordinated by the Produce and Health Fair County Collaborative: Food Bank of the Rockies, Operation Frontline Colorado, Adams County Food Distribution, Immaculate Heart of Mary Food Bank, Denver Public Health, Jefferson County Public Health and Tri-County Health Department. Please contact JCPH Nutrition Services, Nancy G. Obrien at 303-239-7126 with any questions. To view pictures of previous produce fairs click here.

Attention: Jefferson County Food Service Establishments

Revisions to the Colorado Retail Food Establishment Rules and Regulations will take effect March 1, 2013. To ensure operators are familiar with the revisions, the Division of Environmental Health and Sustainability has worked in collaboration with State Food Safety to develop an online training of the major changes to the revised Colorado Retail Food Establishment Rules and Regulations. This training is available for a fee of $2.50 for any retail food operator or food handling employee that wishes to take the course. For more information view the JCPH food safety web page.

In addition the JCPH Excellence in Food Safety Program celebrates its 20th anniversary this year! Consider taking a class on safe food handling and preparation.

Keeping Your Food Safe in Jefferson County

Did you know that Jefferson County Public Health (JCPH) offers food handling classes and has created a food forum to help prevent foodborne illness in Jefferson County?

Excellence in Food Safety is a training class designed to reduce the risk of foodborne illness and unsafe food handling practices. The class is specifically developed for food service personnel, but anyone interested in food safety is encouraged to attend. Please see our brochure for more information.

The Food Safety Forum is a group of food service operators, consumers and JCPH food program staff who meet once a year to collaborate and develop innovative strategies to reduce the risk factors associated with foodborne illness. The next Food Safety Forum meeting will be held on Tuesday, April 2, 2013. If you would like to attend, please contact Matthew Garcia at msgarcia@jeffco.us or 303-271-5762.Check out www.jeffco.us/health for more information on our food safety programs.

Holiday Food Safety

The holidays are quickly approaching. The scent of turkey, ham, stuffing, and pumpkin pie will fill many homes in Jefferson County!  While creating delectable creations for your dining table, please keep a few of these food safety tips in mind:

• Thawing turkeys must be kept at a safe temperature. Get the Centers for Disease Control’s recommendation on how to thaw your turkey!
• Bacteria present on raw poultry can contaminate your hands, utensils, and work surfaces as you prepare the turkey.
• For optimal safety, cook the stuffing outside the turkey in a casserole dish.

For more information on thawing, storing, and cooking your holiday meals, please click here.  

Food Day is October 24th!

Food Day is a nationwide celebration and a movement toward more healthy, affordable, and sustainable food. Residents throughout Jefferson County are reminded that the food we eat should boost our health and enhance our communities.

Food Day was created to:

• Promote safer, healthier diets
• Support sustainable and organic farms
• Reduce hunger
• Reform factory farms to protect the environment
• Support fair working conditions for food and farm workers

For more information or to get involved, please visit the Food Day Website.

In addition, the Robert Wood Johnson Foundation and Trust for America’s Health recently published its report, F as In Fat: How Obesity Threatens America's Future http://healthyamericans.org/assets/files/TFAH2012FasInFatfinal.pdf The report highlights the alarming trend of obesity rates and potential impacts if trends are not reversed.  “This report outlines how policies like increasing physical activity time in schools and making fresh fruits and vegetables more affordable can help make healthier choices easier. Small changes can add up to a big difference. Policy changes can help make healthier choices easier for Americans in their daily lives.” said Jeff Levi, PhD, executive director of Trust for America’s Health.

Food Safety

For many, September means last minute BBQs, busy schedules and back to school.  As you celebrate the end of summer, keep in mind that September is National Food Safety and Education Month.  Inadequate or improper food handling, preparation or food storage can make you, your family and guests sick.  According to the Centers for Disease Control and Prevention, 48 million Americans get sick from foodborne diseases each year.  3,000 of them will die.

So, enjoy your end of summer celebration, but remember to be safe!  Click here to see JCPH’s recommendations on how to handle, prepare and store food properly.

If you are sending the kids off to school with packed lunches, click here to find quick tips to packing a safe lunch!

Don’t forget, practice proper food handling, preparation and storage techniques.

·         Wash hands and surfaces often.

·         Be especially careful not to cross-contaminate foods.

·         Cook to proper temperatures.

·         Chill or store foods properly.

This chart from the Centers for Disease Control and Prevention shows the causes of illness in 1,565 single food commodity outbreaks, 2003–2008

For more information, please visit the JCPH food safety page, The United States Department of Agriculture food page or call our Food Safety Program at 303-271-5700.

JCPH Produce & Health Fair

JCPH Nutrition Services has organized three produce and health fairs again this year for low-income residents and seniors who may not otherwise have access to fresh fruits and vegetables. Now in its fifth year, Jefferson County Public Health’s produce fairs encourage residents to make eating fresh produce a priority and promote a healthy lifestyle. Download flyer

Where:    Healing Waters Family Center, 6475 West 29th Avenue, Wheat Ridge CO 80214
When:      Fridays: July 13, 2012; August 10, 2012
Time:       9 a.m. – 11:00 a.m.

Each adult will receive a bag of FREE fruits & vegetables. No income or residential requirements to participate. To volunteer, donate produce, or for more information call: 303.239.7126


JCPH Nutrition Services has a wealth of information on healthy eating, check out their newsletter for families.

A slideshow of last month’s produce fair is available on our flickr account: http://bit.ly/LEFQAG