Happy & Healthy Eating Reminder: Prevent 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. 

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.

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.  

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. 

Egg Safety

With the arrival of spring, many Jefferson County residents will celebrate by decorating eggs for Easter. Jefferson County Public Health asks that you keep these safety tips in mind when coloring your eggs:

Before decorating, decide whether or not you want to eat the decorated eggs later. If you do, follow these rules:

• Wash your hands between all the steps. 
• Be sure that all the materials you use are food safe. 
• Keep the eggs refrigerated as much as possible. 
• Dye the eggs in water warmer than the eggs so the insides don’t absorb the dye. 
• If you hide the decorated eggs, avoid contact with animals or lawn chemicals. 
• Throw out any “found” eggs that have cracked or have been out at room temperature for more than 2 hours. 
• Eat the refrigerated eggs within one week. 

Fresh eggs must be purchased, handled, prepared and stored carefully to avoid the possibility of foodborne illness. Even eggs with clean, un-cracked shells may contain bacteria called Salmonella. 

• Buy eggs only sold from a refrigerated case. 
• Make sure that the eggs are not cracked. 
• Refrigerate at 40ºF or below. 
• Wash hands, utensils, equipment, and work surfaces with hot, soapy water. 
• Cook eggs until the yolk and the white are firm. Scrambled eggs should not be runny. 
• Cook egg dishes until they reach 160°F. Use a food thermometer to be sure. 

Please see our Egg Safety fact sheet for more information or click here for information from Fight BAC, the Partnership for Food Safety Education.

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.

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)
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

• Download JCPH turkey time handout
• View JCPH Food Safety page

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.