Food Safety

The forecast for the remaining part of this week is centering on below zero wind chill temperatures. We often see that when that occurs so does the loss of power, either due to excessive usage or from other weather circumstances like high winds, snow or ice. Since we don't know how long the power can be out, keeping the refrigerator and freezer doors closed as much as possible, can help reduce the loss of food and the potential for foodborne illness....

Summer barbeques are a fun way to celebrate many different occasions. However, if proper safety measures are not followed then that fun day of grilling can come to a quick end. Here are some important grilling safety tips to follow: When using a grill be sure and place it on a flat surface, away from fences, plants, overhangs, deck railings and buildings. Also, make sure and position the grill in a well-ventilated area. Light charcoal carefully.  Avoid pouring lighter fluid directly onto hot coals because flames could travel up the stream of fluid and cause a fire.

Protecting the health and safety of all who eat at Boyle County's food-service establishments is a top priority of the Boyle County Health Department. The health department routinely provides food safety training for the county's restaurant personnel, in addition to conducting at least two unannounced inspections each year. Key items of concern during inspections include employee practices and cleanliness, food protection during storage and preparation, cleaning and sanitizing of equipment and utensils, insect and rodent control, and the storage and use of toxic materials.

Clear blue skies, fresh mountain air, and the peace and quiet of nature. Summer is a popular time to explore the great outdoors and for many that means camping! If you are planning a camping trip this summer, special camp cooking techniques and food safety are important to know. Below are five tips to keep in mind as you plan and enjoy your next trip outdoors. Research and plan ahead. This is the most important tip to a successful camping trip. Even though you will be away from home, making a meal plan for your camping trip is crucial to keeping your travel budget on track, as well as insures no one goes hungry and no ingredients are left behind.

From back-to-school to Halloween and Thanksgiving, autumn brings a host of reasons to celebrate ? and to think about food safety. This month, recognized as National Food Safety Education Month, the Kentucky Department for Public Health (DPH) is encouraging Kentuckians to learn more about what it takes to safely prepare food and other tips to stay healthy and free of food-related illness. "Simply washing hands properly and regularly can help prevent the spread of foodborne viruses," said Christine Atkinson, manager of the food safety branch.

The last thing we want after a holiday meal is for someone to become sickened by a foodborne illness. Proper food safety practices are essential, because we often prepare larger meals, leave food out of the refrigerator longer and then overload the refrigerator. Following proper handling practices from purchase through leftovers storage will help create happy holidays for your family and guests. Plan ahead to allow for ample shopping and preparation time. If you will be serving turkey for upcoming holiday dinners, it is important to properly thaw and cook it to prevent foodborne illnesses.

In June, the USDA began a fresh new approach to nutrition and what we eat with MyPlate. MyPlate is the new generation food icon to help us think differently about our food choices and make those choices more positive. One of the recommendations is to make half your plate fruits and vegetables. With garden season in full swing, we want to choose as many fresh fruits and vegetables to fill our plate. According to the Partnership for Food Safety Education, people can take six steps for safer fruits and vegetables.

FRANKFORT - Public health scientists and food safety experts in Kentucky are working with federal officials to reduce the risk of possible foodborne illness in association with an outbreak of botulism affecting consumers in Texas and Indiana who ate canned hot dog chili sauce. No cases linked to this outbreak have been reported in Kentucky. Due to possible contamination with botulinum toxin, the Kentucky Department for Public Health, the Centers for Disease Control and Prevention (CDC)

STANFORD - Every day in December, residents of Stanford House nursing home are celebrating the upcoming holiday season. Doors are being hung with classic Christmas reds and greens while lights dress up small evergreens. Church and school groups visit often with carols and cookies. But this week, the staff has another reason to celebrate. On Dec. 4, state inspectors reported they found little complaint against Stanford House after a recent surprise inspection and approved the home for recertification.