Food Safety

State surveyors determined that Golden LivingCenter-Stanford is in compliance with all state and federal nursing home regulations. "We were pleased with the survey findings," said Kyle Privett, Golden LivingCenter - Stanford's Executive Director. "The nursing facility was inspected Nov. 27-29 and resulted in only minor issues. Staff have worked very hard throughout the year in providing quality care to the residents. The survey findings are reflective of that fact. " Nursing homes are inspected at least annually by a team of state inspectors.

NAMI LEADER THANKSSUPPORTERS OF RALLY To the Sun: I want to thank the following people for making our NAMI (National Alliance on Mental Illness) rally a big success: Mayor Ed Burtner, County Judge-Executive Henry Branham, the Rev. Eric Patterson, Ron Kibbey, County Attorney Brian Thomas, Kelly Gunning and Lexington NAMI, Danny Castle and the Winchester Fire Department, Circuit Judge Julia Adams, The Winchester Sun, Pioneer House, Ale 8 One and NAMI Winchester. Deloris Segress Winchester LEGISLATION TO PROTECT PET FOOD APPRECIATED Dear editor: The Humane Society of the United States would like to thank and congratulate U.S. Sen. Dick Durbin, D-Ill.

Someone in my neighborhood was grilling out over the weekend, and that tantalizing aroma of outdoor grilled hamburgers reminded me of the safety that needs to go along with grilling especially with the upcoming Memorial Day weekend. Just about any food that can be roasted or broiled can be cooked on a grill. Put foods that cook quickly directly on the grid above medium coals or heat. You can leave the grill open or closed when using this cooking method. Meats and poultry tend to brown quickly on the outside, but may not be thoroughly cooked on the inside.

Attention future chefs, caterers, and bakers: Come develop, refine, and practice your cooking skills at the first ever Boyle County 4-H Culinary Arts Camp, from 9 a.m. to 3 p.m. daily July 24-26 at Boyle County Middle School. Due to limited cooking space, the camp is capped at eight youths, ages 12-14. Visit the Cooperative Extension Office, 446 N. Danville Bypass, to enroll today. Culinary Arts Camp costs $45, which includes snacks and meals as well as all materials for the three days.

FRANKFORT - New state guidelines will allow vendors at Kentucky farmer's markets and Kentucky Farm Bureau roadside markets to offer free food samples without having to get a food service permit. The guidelines will take effect Jan. 1. They were established by the Kentucky Department for Public Health in cooperation with the Kentucky Department of Agriculture and the Kentucky Farmers' Market Association to address sampling issues voiced by market vendors. "Offering samples is the best way to promote any food product," Agriculture Commissioner Richie Farmer said.

During the week of March 12-18, family and consumer science professionals with the University of Kentucky Cooperative Extension Service are making special efforts to educate citizens about ways to improve the quality of life for adults, youth, individuals and families. The emphasis is on eating right through nutrition and food safety, spending smart through financial management skills, enjoying home through safety through relationship and parenting skills and sharing time through community and volunteerism.

New state guidelines will allow vendors at Kentucky farmers' markets and Kentucky Farm Bureau roadside markets to offer free food samples without having to get a food service permit. The guidelines will take effect Jan. 1. They were established by the Kentucky Department for Public Health in cooperation with the Kentucky Department of Agriculture and the Kentucky Farmers' Market Association to address sampling issues voiced by market vendors. "Offering samples is the best way to promote any food product," Agriculture Commissioner Richie Farmer said.

Planning menus and preparing foods for outdoor functions are exciting and fun, but need to have extra precautions with the temperatures being so hot. Bacteria and other germs on food cause food borne illness and can grow at warm temperatures, especially between 40 degrees and 140 degrees. Therefore, the use of coolers and other well-insulated containers are a must. Use ice or reusable cold packs to keep your foods cold in a cooler, or you can even use chilled beverages in the cooler to help keep solid foods cold.

The holidays are an extra special time to visit friends and share family traditions. Today, Grandma's house may not be as close as over the river and through the woods. Many families are traveling many miles to share their holiday feast, and they often transport the turkey. This can help with meal preparation for aging relatives, while continuing the family tradition. Keep these tips in mind to reduce the risk of food-borne illness that can dampen the holiday spirit. â?¢ Keep hot foods hot - the internal temperature of the turkey must be maintained at no less than 140 F to prevent bacteria from growing.

Eggs are really on the news lately — but not for the quick-cooking foods they offer with an abundance of nutrients like protein, vitamins, minerals and antioxidants. This all in one handy self-contained package can make us sick, if not handled properly. Although rare, salmonella bacteria can exist inside of eggs, and if the eggs are eaten raw or undercooked, serious illness can result. To kill salmonella, cook eggs fully (until the yolk and white are both firm).