TIP OF THE WEEK
Summer is the time for barbecues and picnics. The biggest party crasher at summer picnic and buffets is foodborne bacteria. You can't see them, you can't taste them - but you sure can feel them if illness occurs hours or days later.
Each year, about one in every 10 Americans has an illness caused by food. [1] Most of these cases result in simple stomachaches or diarrhea. If you prepare and then store foods properly, harmful bacteria are less likely to leave their calling card behind. It's up to you to select, store, prepare, and serve safe foods for you and your family. The most important steps to keep these uninvited guests away are very easy to do.
Whether you bite into thick juicy burgers and hot dogs from the grill, pack a picnic for the park, or dine on dilled salmon on the patio, chances are you'll want to enjoy cooking and eating outside all summer long. Make the most of the fun by making sure your food remains safe: follow these Fight BAC! tipsfrom the Partnership for Food Safety Education. [2]
WASH, WASH, WASH YOUR HANDS
Always wash your hands with hot, soapy water before and after handling food.
KEEP HOT FOOD HOT AND COLD FOODS COLD [1]
- Hot Foods - 140 degrees Fahrenheit and above
- Cold Foods - 40 degrees Fahrenheit or below
If you are cooking in the oven, put an accurate cooking or meat thermometer in the thickest part of the meat or center of your casserole. Adjust the oven temperature so that the food stays at an internal temperature of 140 degrees Fahrenheit or above. An oven temperature of 200 to 250 degrees Fahrenheit should be sufficient to hold the food. Cover the dishes or wrap with aluminum foil to prevent dryness. In addition:
Do not leave food at room temperature for more than two hours (one hour when summer room temperatures are hot).
Thaw foods in the refrigerator, not on the counter. Also: make sure that meat juices can't drip onto other foods.
To store hot foods, refrigerate immediately in shallow containers to cool them more quickly.
ICEBOX ETIQUETTE
BAC Down! Give bacteria the cold shoulder. A full cooler will maintain its cold temperatures longer than one that is partially filled, so it’s important to pack plenty of extra ice or freezer packs to ensure a constant cold temperature. Also, be sure to keep your refrigerator at 40 degrees Fahrenheit or below. Use a thermometer to monitor the temperature. [2]
MARINATING MANDATE
When marinating for long periods of time, it is important to keep foods refrigerated. Don't use sauce that was used to marinate raw meat or poultry on cooked food. Boil used marinade before applying to cooked food.
AVOID CROSS-CONTAMINATION
Don't use the same platter and utensils for raw and cooked meat and poultry. Use one cutting board for raw meats, and another for fruits and vegetables that won't be cooked.
ALWAYS SERVE FOOD ON CLEAN PLATTERS
It seems obvious, but have you ever taken raw meat to the barbecue on a plate and then put the cooked meat back on the same plate to serve? This is bad practice unless you have washed the dish in between uses. Raw meat has bacteria that will spread to the cooked meat.
HOT, HOT, HOT
When grilling foods, preheat the coals on your grill for 20 to 30 minutes, or until the coals are lightly coated with ash. [2]
TEMPERATURE GAUGE
Use a meat thermometer to ensure that food reaches a safe internal temperature.
WHERE'S THE BEEF, CHICKEN, AND FISH?
Hamburgers should be cooked to 160 degrees Fahrenheit, while large cuts of beef such as roasts and steaks may be cooked to 145 degrees Fahrenheit for medium rare or to 160 degrees Fahrenheit for medium. Cook ground poultry to 165 degrees Fahrenheit and poultry parts to 170 degrees Fahrenheit. Fish should be opaque and flake easily. [2]
WHEN IN DOUBT, THROW IT OUT!
Put food away as soon as you are done with it. Be sure to discard any food if the color or odor does not seem right, or food that has warmed to room temperature for an unknown period of time.
If you have any question in your mind about the freshness or safety of eating a food product, throw it out. Don't guess; just don't eat something that you're not sure about. It is better to be safe than sorry!
Interested in learning more about food safety? Visit the "Fight BAC! Web site at www.fightbac.org
RESOURCE SPOTLIGHT
Culture Change Ideas and Resources
A compilation of resources and change ideas for improving the organizational culture within your nursing home.
IN THE NEWS
NATIONAL AD CAMPAIGN HIGHLIGHTS PATIENT RATINGS FOR MORE THAN 1,000 U.S. HOSPITALS
May 20, 2008 -- CMS -- The U.S. Department of Health and Human Services launches a national print advertising campaign focusing on the quality of care available in the nation’s hospitals. Read more >>
GOOGLE MAKES NO-COST ONLINE MEDICAL RECORDS SERVICE AVAILABLE TO PUBLIC
May 21, 2008 -- Medical News Today -- Google on Monday opened public access to Google Health, an online personal health record service, after about 18 months of development. Read more >>
INDUSTRY EVENTS
Eden International Conference, Columbus, Ohio –- June 3-6, 2008
The fourth international conference will be held in Columbus this year. This is an excellent opportunity to network with industry leaders from all over the world -- to hear their stories and to share your own.
Consistent Assignment – The Practice and the Experience
June 3, 2008, 2:00 to 3:30 PM. Register now. (registration closes May 29, 2008)
Dial in to this teleconference hosted by the Advancing Excellence in America’s Nursing Home Campaign to learn what consistent assignment really is, why it works, and how to do it! We’ll also hear from several nursing homes that have done it and been successful at it.
Handouts will be available after May 29, 2008 on www.nhqualitycampaign.org.
Medicare Learning Network: Learning resources and products for the healthcare professional.
Alzheimer’s Association Training Events
Case Western Reserve University School of Medicine Courses
Cuyahoga Community College Spring ’08 Continuing Education Schedule for Gerontology Professionals
Ohio Department of Health, Technical Assistance Program – New Programs
Ohio Health Care Association Events
An archive of The Nursing Home Weekly Update is available on our Web site. Click here >>
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