Citizens Advised To Practice Safe Food Preparation Techniques To Prevent Foodborne Illness This Fall Citizens Advised To Practice Safe Food Preparation Techniques To Prevent Foodborne Illness This Fall
RALEIGH – Fall is a time for football, camping trips, church homecomings and family gatherings. Although these are memorable moments, state environmental and health officials advise North Carolinians to protect themselves against foodborne illnesses like Salmonella.
“In North Carolina, foodborne illness outbreaks caused by Salmonella have already marred two church homecoming events,” said State Health Director Leah Devlin. “It is important to practice good food safety techniques when preparing dishes to share at meals – whether it is at a church function, family gathering or holiday celebration. Make food safety the rule rather than the exception.”
Devlin also said the easiest way to play it safe is to safely store and prepare food. “Refrigerate or freeze perishable food items within two hours of shopping or preparing. Never place cooked food on plates and cutting boards that held raw food. Wash hands, cutting boards, dishes, utensils and work surfaces frequently with hot soapy water. As always, when in doubt, throw it out,” she added.
To keep foodborne illness from spoiling your church, family or holiday gathering, follow these simple steps:
· Make sure the planned location for the gathering has enough oven, stovetop, refrigerator, freezer and work space. Find out if there is a source of clean water; if not, bring water for preparation and cleaning.
· Cook food to temperatures that destroy harmful bacteria. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Never partially cook food for finishing later because it will increase the risk of bacterial growth.
· Separate preparation areas for raw and cooked foods, especially being certain to keep raw meats separate from cooked meats and other food items.
· Transport food safely. Keep hot food hot (at or above 140°F) and cold food cold (at or below 40°F).
· If you need to reheat food for serving, remember just “warmed up” is not good enough. Use the stove, oven or microwave to reheat food to a steaming 165°F. Bring sauces, gravies and soups to a boil when reheating.
· Keep food out of the “Danger Zone,” which is between 40° – 140°F. Place hot cooked food in chafing dishes, warming tables and/or slow cookers that will keep it at or above 140°F. Keep cold food items at or below 40°F by storing them in containers on ice.
· Food left out at room temperature for more than two hours should be discarded. Leftovers should be placed in shallow containers and refrigerated immediately.
Salmonella bacteria are usually transmitted to humans by eating contaminated foods like beef, poultry, milk or eggs, but all foods, including vegetables, may become contaminated. Salmonella causes diarrhea, fever and abdominal cramps 12 to 72 hours after infection, and may last anywhere from four to seven days. Most people recover without treatment; however, in some people the diarrhea may be so severe that the patient needs to be hospitalized. The elderly, infants and those with weakened immune systems are more likely to have a severe illness. Approximately 40,000 cases of Salmonella infection are reported and approximately 600 people die each year in the United States. Last year, 1,416 cases were reported in North Carolina.
When planning an event, contact your local health department or county cooperative extension agent with any questions regarding safely preparing, storing and serving food. For more information, contact Claudia Rumfelt-Wright, food safety health educator in the Dairy and Food Protection Branch, Division of Environmental Health, at (919) 715-8497 or via e-mail at
Cl********************@nc****.net
.
RALEIGH – Fall is a time for football, camping trips, church homecomings and family gatherings. Although these are memorable moments, state environmental and health officials advise North Carolinians to protect themselves against foodborne illnesses like Salmonella.
“In North Carolina, foodborne illness outbreaks caused by Salmonella have already marred two church homecoming events,” said State Health Director Leah Devlin. “It is important to practice good food safety techniques when preparing dishes to share at meals – whether it is at a church function, family gathering or holiday celebration. Make food safety the rule rather than the exception.”
Devlin also said the easiest way to play it safe is to safely store and prepare food. “Refrigerate or freeze perishable food items within two hours of shopping or preparing. Never place cooked food on plates and cutting boards that held raw food. Wash hands, cutting boards, dishes, utensils and work surfaces frequently with hot soapy water. As always, when in doubt, throw it out,” she added.
To keep foodborne illness from spoiling your church, family or holiday gathering, follow these simple steps:
· Make sure the planned location for the gathering has enough oven, stovetop, refrigerator, freezer and work space. Find out if there is a source of clean water; if not, bring water for preparation and cleaning.
· Cook food to temperatures that destroy harmful bacteria. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Never partially cook food for finishing later because it will increase the risk of bacterial growth.
· Separate preparation areas for raw and cooked foods, especially being certain to keep raw meats separate from cooked meats and other food items.
· Transport food safely. Keep hot food hot (at or above 140°F) and cold food cold (at or below 40°F).
· If you need to reheat food for serving, remember just “warmed up” is not good enough. Use the stove, oven or microwave to reheat food to a steaming 165°F. Bring sauces, gravies and soups to a boil when reheating.
· Keep food out of the “Danger Zone,” which is between 40° – 140°F. Place hot cooked food in chafing dishes, warming tables and/or slow cookers that will keep it at or above 140°F. Keep cold food items at or below 40°F by storing them in containers on ice.
· Food left out at room temperature for more than two hours should be discarded. Leftovers should be placed in shallow containers and refrigerated immediately.
Salmonella bacteria are usually transmitted to humans by eating contaminated foods like beef, poultry, milk or eggs, but all foods, including vegetables, may become contaminated. Salmonella causes diarrhea, fever and abdominal cramps 12 to 72 hours after infection, and may last anywhere from four to seven days. Most people recover without treatment; however, in some people the diarrhea may be so severe that the patient needs to be hospitalized. The elderly, infants and those with weakened immune systems are more likely to have a severe illness. Approximately 40,000 cases of Salmonella infection are reported and approximately 600 people die each year in the United States. Last year, 1,416 cases were reported in North Carolina.
When planning an event, contact your local health department or county cooperative extension agent with any questions regarding safely preparing, storing and serving food. For more information, contact Claudia Rumfelt-Wright, food safety health educator in the Dairy and Food Protection Branch, Division of Environmental Health, at (919) 715-8497 or via e-mail at
Cl********************@nc****.net
.
Citizens Advised To Practice Safe Food Preparation Techniques To Prevent Foodbor
Navigation Center Website Survey Request
We are eager to understand the primary reason for your visit to the Navigation Center website and how you use it, whether for recreational boating, professional purposes, data requests, educational reasons, or otherwise. Your feedback on the website’s ease of use, ability to find information, and if it’s your primary source for navigation-related information is crucial. We are committed to improving your experience and welcome any suggestions to enhance the site’s usability, information accessibility, and overall efficiency. Your insights are invaluable in helping us better meet your navigation needs.
Survey: Navigation Center Website Feedback Survey (surveymonkey.com)
U.S. Coast Guard Navigation Center Website Customer Feedback Survey Privacy Notice
Authority: 14 U.S.C. §504; 14 U.S.C §505; and Executive Order 12862.
Purpose: To collect data that will be used to analyze and determine the kind and quality of services customers want and expect, as well as their satisfaction with U.S. Coast Guard Navigation Center services. To maintain confidentiality, respondents are advised not to include any personally identifiable information in their responses.
Routine Uses: This survey solicits information that the Coast Guard will use to gauge feedback and improve overall customer service. DHS/ALL/PIA-069 DHS Surveys, Interviews, and Focus Groups provides coverage for this collection.
Disclosure: Furnishing this information is strictly voluntary
Navigation Center Website Survey Request
We are eager to understand the primary reason for your visit to the Navigation Center website and how you use it, whether for recreational boating, professional purposes, data requests, educational reasons, or otherwise. Your feedback on the website’s ease of use, ability to find information, and if it’s your primary source for navigation-related information is crucial. We are committed to improving your experience and welcome any suggestions to enhance the site’s usability, information accessibility, and overall efficiency. Your insights are invaluable in helping us better meet your navigation needs.
Survey: Navigation Center Website Feedback Survey (surveymonkey.com)
U.S. Coast Guard Navigation Center Website Customer Feedback Survey Privacy Notice
Authority: 14 U.S.C. §504; 14 U.S.C §505; and Executive Order 12862.
Purpose: To collect data that will be used to analyze and determine the kind and quality of services customers want and expect, as well as their satisfaction with U.S. Coast Guard Navigation Center services. To maintain confidentiality, respondents are advised not to include any personally identifiable information in their responses.
Routine Uses: This survey solicits information that the Coast Guard will use to gauge feedback and improve overall customer service. DHS/ALL/PIA-069 DHS Surveys, Interviews, and Focus Groups provides coverage for this collection.
Disclosure: Furnishing this information is strictly voluntary
Navigation Center Website Survey Request
We are eager to understand the primary reason for your visit to the Navigation Center website and how you use it, whether for recreational boating, professional purposes, data requests, educational reasons, or otherwise. Your feedback on the website’s ease of use, ability to find information, and if it’s your primary source for navigation-related information is crucial. We are committed to improving your experience and welcome any suggestions to enhance the site’s usability, information accessibility, and overall efficiency. Your insights are invaluable in helping us better meet your navigation needs.
Survey: Navigation Center Website Feedback Survey (surveymonkey.com)
U.S. Coast Guard Navigation Center Website Customer Feedback Survey Privacy Notice
Authority: 14 U.S.C. §504; 14 U.S.C §505; and Executive Order 12862.
Purpose: To collect data that will be used to analyze and determine the kind and quality of services customers want and expect, as well as their satisfaction with U.S. Coast Guard Navigation Center services. To maintain confidentiality, respondents are advised not to include any personally identifiable information in their responses.
Routine Uses: This survey solicits information that the Coast Guard will use to gauge feedback and improve overall customer service. DHS/ALL/PIA-069 DHS Surveys, Interviews, and Focus Groups provides coverage for this collection.
Disclosure: Furnishing this information is strictly voluntary
Navigation Center Website Survey Request
We are eager to understand the primary reason for your visit to the Navigation Center website and how you use it, whether for recreational boating, professional purposes, data requests, educational reasons, or otherwise. Your feedback on the website’s ease of use, ability to find information, and if it’s your primary source for navigation-related information is crucial. We are committed to improving your experience and welcome any suggestions to enhance the site’s usability, information accessibility, and overall efficiency. Your insights are invaluable in helping us better meet your navigation needs.
Survey: Navigation Center Website Feedback Survey (surveymonkey.com)
U.S. Coast Guard Navigation Center Website Customer Feedback Survey Privacy Notice
Authority: 14 U.S.C. §504; 14 U.S.C §505; and Executive Order 12862.
Purpose: To collect data that will be used to analyze and determine the kind and quality of services customers want and expect, as well as their satisfaction with U.S. Coast Guard Navigation Center services. To maintain confidentiality, respondents are advised not to include any personally identifiable information in their responses.
Routine Uses: This survey solicits information that the Coast Guard will use to gauge feedback and improve overall customer service. DHS/ALL/PIA-069 DHS Surveys, Interviews, and Focus Groups provides coverage for this collection.
Disclosure: Furnishing this information is strictly voluntary
Navigation Center Website Survey Request
We are eager to understand the primary reason for your visit to the Navigation Center website and how you use it, whether for recreational boating, professional purposes, data requests, educational reasons, or otherwise. Your feedback on the website’s ease of use, ability to find information, and if it’s your primary source for navigation-related information is crucial. We are committed to improving your experience and welcome any suggestions to enhance the site’s usability, information accessibility, and overall efficiency. Your insights are invaluable in helping us better meet your navigation needs.
Survey: Navigation Center Website Feedback Survey (surveymonkey.com)
U.S. Coast Guard Navigation Center Website Customer Feedback Survey Privacy Notice
Authority: 14 U.S.C. §504; 14 U.S.C §505; and Executive Order 12862.
Purpose: To collect data that will be used to analyze and determine the kind and quality of services customers want and expect, as well as their satisfaction with U.S. Coast Guard Navigation Center services. To maintain confidentiality, respondents are advised not to include any personally identifiable information in their responses.
Routine Uses: This survey solicits information that the Coast Guard will use to gauge feedback and improve overall customer service. DHS/ALL/PIA-069 DHS Surveys, Interviews, and Focus Groups provides coverage for this collection.
Disclosure: Furnishing this information is strictly voluntary
SCHEDULED/SAN JUAN HARBOR – SAN JUAN, PUERTO RICO/ATON/SEC SJ BNM 0011-24
1. THE FOLLOWING AIDS HAVE BEEN TEMPORARILY RELOCATED TO FACILITATE MAINTENANCE DREDGE OPERATIONS:
a. Army Terminal Channel Buoy 2 (LLNR 30850) Set at MPP 18-26-46.499N 066-06
-35.544
b. Army Terminal Channel Buoy 3 (LLNR 30855) Set at MPP 18-26-46.472N 066-06
-28.968
c. Army Terminal Channel Buoy 5 (LLNR 30875) Set at MPP 18-26-27.328N 066-06
-28.155
d. Army Terminal Channel Buoy 7 (LLNR 30885) Set at MPP 18-26-05.791N 066-06
-25.774
2. MARINERS ARE RQST TO TRANSIT WITH CAUTION AND MAKE ANY REPORTS TO THE USCG.
CANCEL AT//282310Z MAR 24//
BT
SCHEDULED/SAN JUAN HARBOR – SAN JUAN, PUERTO RICO/ATON/SEC SJ BNM 0011-24
1. THE FOLLOWING AIDS HAVE BEEN TEMPORARILY RELOCATED TO FACILITATE MAINTENANCE DREDGE OPERATIONS:
a. Army Terminal Channel Buoy 2 (LLNR 30850) Set at MPP 18-26-46.499N 066-06
-35.544
b. Army Terminal Channel Buoy 3 (LLNR 30855) Set at MPP 18-26-46.472N 066-06
-28.968
c. Army Terminal Channel Buoy 5 (LLNR 30875) Set at MPP 18-26-27.328N 066-06
-28.155
d. Army Terminal Channel Buoy 7 (LLNR 30885) Set at MPP 18-26-05.791N 066-06
-25.774
2. MARINERS ARE RQST TO TRANSIT WITH CAUTION AND MAKE ANY REPORTS TO THE USCG.
CANCEL AT//282310Z MAR 24//
BT
SCHEDULED/SAN JUAN HARBOR – SAN JUAN, PUERTO RICO/ATON/SEC SJ BNM 0011-24
1. THE FOLLOWING AIDS HAVE BEEN TEMPORARILY RELOCATED TO FACILITATE MAINTENANCE DREDGE OPERATIONS:
a. Army Terminal Channel Buoy 2 (LLNR 30850) Set at MPP 18-26-46.499N 066-06
-35.544
b. Army Terminal Channel Buoy 3 (LLNR 30855) Set at MPP 18-26-46.472N 066-06
-28.968
c. Army Terminal Channel Buoy 5 (LLNR 30875) Set at MPP 18-26-27.328N 066-06
-28.155
d. Army Terminal Channel Buoy 7 (LLNR 30885) Set at MPP 18-26-05.791N 066-06
-25.774
2. MARINERS ARE RQST TO TRANSIT WITH CAUTION AND MAKE ANY REPORTS TO THE USCG.
CANCEL AT//282310Z MAR 24//
BT
SCHEDULED/SAN JUAN HARBOR – SAN JUAN, PUERTO RICO/ATON/SEC SJ BNM 0011-24
1. THE FOLLOWING AIDS HAVE BEEN TEMPORARILY RELOCATED TO FACILITATE MAINTENANCE DREDGE OPERATIONS:
a. Army Terminal Channel Buoy 2 (LLNR 30850) Set at MPP 18-26-46.499N 066-06
-35.544
b. Army Terminal Channel Buoy 3 (LLNR 30855) Set at MPP 18-26-46.472N 066-06
-28.968
c. Army Terminal Channel Buoy 5 (LLNR 30875) Set at MPP 18-26-27.328N 066-06
-28.155
d. Army Terminal Channel Buoy 7 (LLNR 30885) Set at MPP 18-26-05.791N 066-06
-25.774
2. MARINERS ARE RQST TO TRANSIT WITH CAUTION AND MAKE ANY REPORTS TO THE USCG.
CANCEL AT//282310Z MAR 24//
BT
SCHEDULED/SAN JUAN HARBOR – SAN JUAN, PUERTO RICO/ATON/SEC SJ BNM 0011-24
1. THE FOLLOWING AIDS HAVE BEEN TEMPORARILY RELOCATED TO FACILITATE MAINTENANCE DREDGE OPERATIONS:
a. Army Terminal Channel Buoy 2 (LLNR 30850) Set at MPP 18-26-46.499N 066-06
-35.544
b. Army Terminal Channel Buoy 3 (LLNR 30855) Set at MPP 18-26-46.472N 066-06
-28.968
c. Army Terminal Channel Buoy 5 (LLNR 30875) Set at MPP 18-26-27.328N 066-06
-28.155
d. Army Terminal Channel Buoy 7 (LLNR 30885) Set at MPP 18-26-05.791N 066-06
-25.774
2. MARINERS ARE RQST TO TRANSIT WITH CAUTION AND MAKE ANY REPORTS TO THE USCG.
CANCEL AT//282310Z MAR 24//
BT
Keep Reading
- April 2024 (5)
- March 2024 (315)
- February 2024 (550)
- June 2018 (5)
- May 2018 (6)
- April 2018 (4)
- March 2018 (8)
- February 2018 (2)
- January 2018 (13)
- December 2017 (5)
- November 2017 (7)
- October 2017 (11)
- September 2017 (8)
- August 2017 (17)
- July 2017 (10)
- June 2017 (6)
- May 2017 (3)
- April 2017 (4)
- March 2017 (3)
- February 2017 (7)
- January 2017 (36)
- October 2016 (1)
- September 2016 (3)
- August 2016 (3)
- July 2016 (20)
- June 2016 (17)
- May 2016 (24)
- April 2016 (3)
- March 2016 (33)
- February 2016 (37)
- January 2016 (84)
- April 2015 (3)
- March 2015 (1)
- January 2015 (2)
- December 2014 (2)
- September 2014 (3)
- August 2014 (2)
- July 2014 (3)
- June 2014 (4)
- May 2014 (4)
- April 2014 (3)
- March 2014 (2)
- February 2014 (6)
- January 2014 (5)
- November 2013 (2)
- October 2013 (2)
- September 2013 (1)
- August 2013 (3)
- July 2013 (7)
- June 2013 (2)
- May 2013 (5)
- April 2013 (2)
- February 2013 (5)
- January 2013 (5)
- December 2012 (9)
- November 2012 (8)
- October 2012 (8)
- September 2012 (15)
- August 2012 (16)
- July 2012 (15)
- June 2012 (14)
- May 2012 (15)
- April 2012 (5)
- March 2012 (2)
- February 2012 (3)
- January 2012 (7)
- November 2011 (7)
- October 2011 (3)
- September 2011 (14)
- August 2011 (4)
- July 2011 (4)
- June 2011 (1)
- May 2011 (2)
- April 2011 (2)
- March 2011 (3)
- February 2011 (3)
- January 2011 (5)
- December 2010 (2)
- November 2010 (6)
- October 2010 (3)
- September 2010 (3)
- August 2010 (5)
- July 2010 (4)
- June 2010 (4)
- May 2010 (4)
- April 2010 (1)
- December 2009 (2)
- November 2009 (2)
- October 2009 (4)
- September 2009 (7)
- August 2009 (4)
- July 2009 (5)
- June 2009 (3)
- May 2009 (1)
- April 2009 (5)
- March 2009 (3)
- February 2009 (5)
- January 2009 (5)
- December 2008 (3)
- October 2008 (1)
- July 2008 (1)
- June 2008 (1)
- May 2008 (40)
- March 2008 (30)
- February 2008 (19)
- January 2008 (53)
- December 2007 (15)
- November 2007 (27)
- October 2007 (16)
- September 2007 (28)
- August 2007 (21)
- July 2007 (25)
- June 2007 (28)
- May 2007 (52)
- April 2007 (28)
- March 2007 (38)
- February 2007 (36)
- January 2007 (25)
- December 2006 (50)
- November 2006 (48)
- October 2006 (8)
- September 2006 (20)
- August 2006 (36)
- July 2006 (50)
- June 2006 (74)
- May 2006 (70)
- April 2006 (87)
- March 2006 (139)
- February 2006 (94)
- January 2006 (100)
- December 2005 (99)
- November 2005 (70)
- October 2005 (65)
- September 2005 (43)
- August 2005 (41)
- July 2005 (68)
- June 2005 (68)
- May 2005 (52)
- April 2005 (76)
- March 2005 (104)
- February 2005 (97)
- January 2005 (75)
- December 2004 (90)
- November 2004 (67)
- October 2004 (77)
- September 2004 (44)
- August 2004 (66)
- July 2004 (66)
- June 2004 (68)
- May 2004 (87)
- April 2004 (93)
- March 2004 (99)
- February 2004 (101)
- January 2004 (72)
- December 2003 (20)
- November 2003 (11)