Posts belonging to Category prevention



Practicing Poison Prevention in Your Home

The following is a prevention message from Safe Kids USA.

poison prevention

carbon monoxide detector

You can best protect your children by keeping harmful substances out of their sight and reach, and by testing for lead and carbon monoxide. Although household cleaners are a frequent cause of poisoning, kids can also be fatally poisoned by iron, alcohol and carbon monoxide. Prevention is key to safety.

Because no prevention method is 100 percent effective, learn how to keep poison exposure from turning into tragedy for you and your family.

Prevention in the kitchen:

  • Keep cleaning products in their original containers. Never put a potentially poisonous product in something other than its original container (like a plastic soda bottle), where it could be mistaken for something harmless.
  • Know which household products are poisonous.
  • Lock up poisons out of children’s sight and reach.

Prevention in the bathroom:

  • Always read labels and follow the exact directions. Give children medicines based on their weights and ages, and only use the dispensers that come packaged with children’s medications.
  • Never refer to medicine or vitamins as “candy.”
  • Do not have children help you take medication.

Prevention around the house:

  • Be aware of medications that may be in your handbag. Store handbags out of the reach of young children.
  • Install carbon monoxide (CO) detectors in your home.
  • Prevent CO buildup in the first place — make sure heating appliances are in good working order and used only in well-ventilated areas.
  • Don’t run a car engine in the garage, even to warm it up; move the car outside first.

More Prevention tips from Safe Kids USA can be found at  www.safekids.org

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Holiday Food Safety Tips from the USDA

food

The U.S. Dept. of Agriculture Offers the Following Food Safety Tips for the Holiday.

  • Wash hands with warm water and soap for 20 seconds before and after handling any food. Wash food-contact surfaces (cutting boards, dishes, utensils, counter tops) with hot, soapy water after preparing each food item. Rinse fruits and vegetables thoroughly under cool running water and use a produce brush to remove surface dirt.
  • Do not rinse raw meat and poultry before cooking in order to avoid spreading bacteria to areas around the sink and counter tops.
  • When shopping in the store, storing food in the refrigerator at home, or preparing meals, keep foods that won’t be cooked separate from raw eggs, meat, poultry or seafood—and from kitchen utensils used for those products.
  • Consider using one cutting board only for foods that will be cooked (such as raw meat, poultry, and seafood) and another one for those that will not (such as raw fruits and vegetables).
  • Do not put cooked meat or other food that is ready to eat on an unwashed plate that has held any raw eggs, meat, poultry, seafood, or their juices.
  • Use a food thermometer to make sure meat, poultry, and fish are cooked to a safe internal temperature. 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. If the turkey is stuffed, the temperature of the stuffing should be 165°F.

  • 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.
  • Don’t eat uncooked cookie dough, which may contain raw eggs.
  • Refrigerate leftovers and takeout foods—and any type of food that should be refrigerated, including pie—within two hours.
  • Set your refrigerator at or below 40°F and the freezer at 0°F. Check both periodically with an appliance thermometer.
  • Thaw frozen food safely in the refrigerator, under cold running water, or in the microwave—never at room temperature. Cook food thawed in cold water or in the microwave immediately.
  • Allow enough time to properly thaw food. For example, a 20-pound turkey needs four to five days to thaw completely in the refrigerator.
  • Don’t taste food that looks or smells questionable. When in doubt, throw it out.
  • Leftovers should be used within three to four days, unless frozen.

 Keep Your Family Safe From Food Poisoning…Check your steps at FoodSafety.gov

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