September is National Food Safety Month!

This year’s theme for National Food Safety Month is “Notorious Virus”! Join us as we explore how to protect yourself, family and friends from some of the leading causes of foodborne illness – Norovirus and Hepatitis A!

People can get viruses from food, water, or any contaminated surface. Foodborne illnesses from viruses typically occur through fecal-oral routes. Such is the case with Norovirus, one of the leading causes of foodborne illness.

According to the Centers for Disease Control (CDC), about 20 million people get sick each year with Norovirus.

It is very contagious and only a small amount of the virus is needed to make someone sick. Norovirus is frequently transmitted through airborne vomit particles.

Hepatitis A is another leading cause of foodborne illness. Hepatitis A is a contagious liver infection caused by the hepatitis A virus (HAV). The virus is found in the stool (feces) of people with HAV infection. It enters the body through the mouth after someone handles something contaminated with HAV, or eats or drinks something contaminated with HAV.

People usually get hepatitis A by having close contact with a person who is infected, from food or drinks prepared by someone who is infected, or by eating shellfish harvested from sewage-contaminated water.

In the USA, hepatitis A infections have declined by 90% since the hepatitis A vaccine first became available in 1995. However, it is still a public health concern and everyone should take precautions to prevent the spread of Hepatitis A and Norovirus:

Wash, Wash, WASH YOUR HANDS!

One of the best ways to avoid getting sick with norovirus or Hepatitis A is to follow public health guidelines when washing hands. This is especially important after using the restroom.

• WET YOUR HANDS AND ARMS
• APPLY SOAP 
• SCRUB HANDS AND ARMS FOR 10 TO 15 SECONDS 
• RINSE HANDS AND ARMS 
• DRY HANDS AND ARMS 

Clean, Clean CLEAN and sanitize food-contact surfaces.

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.

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.

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.