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Show A Pjjfc 18 UINTAH BASIN STANDARD. AtinuM M im How to keep your family from getting sick from food poisoning Answer by: Dr. Charlotte Brennand, ' Utah Stale University Extension Food Safety Specialist Even when we know better, it is easy to make mistake in handling food. For food safety in general: don't be paranoid, but do be aware. Here are five general rules to help keep your family safe. Rule 1. Keep everything clean. Thoroughly wash your hands with warm water and soap 1 lather for 20 seconds), rinse and dry, beforebeginning to cook and every time your hands may become contaminated. This includes after handling rawmeat, taking care ofa child, petting the dog, bkiwingyour nose, going to the bathroom, answering the phone and even wiping a sweaty brow. Turn off the water with a paper towel to avoid touching the facets that were turned on with the dirty hands.Some faucets can be turned off by hitting the lever with an elbow. Teach children to wash their hands before handling food. Cleaning and sanitization go together but are separate processes. Dishes, equipment and counters have to be clean before they can be sanitized. After cleaning, spray counters with a sanitizing agent such as a chlorine rinse (one teaspoon per quart) or a disinfectant spray (example, Lysol). Washing dishes with hot soapy water removes most bacteria and la considered adequate. Dishes can also be sanitized ifdesired by add ing chlorine to the rinse water, not the wash water. Let dishes air dry. Some, but not all, dishwashers reach adequate temperatures for sanitization. Sanitize the inside of refrigerators periodically. Rule 2. Don't Cross contamination is when the microorganisms found in one food get in another food. Most people realize that it isn't a good idea to let meat drippings get on other foods, but nuqr not think of the following indirect cross contamination situations: Meatcutonacuttingboardthat is then used while making a salad. Handling meat and then foiling to adequately wash hands before handling other food. Raw meat placed on the counter and then lettuce set on the counter. Chicken washed in the sink and then the sink (without sanitizing) used to wash lettuce. The same marinades used for raw meat used on the cooked meats AFTER barbequing. ' Barbequed meats placed on platter that held the raw meat. Dirty hands or poorly washed hands wiped on a cloth towel and then the towel used to dry a plate. Drippings from poultry or meat may run off the cutting board onto the kitchen counter and then are wiped up with a doth. The counter looks clean but pathogens may have been spread around instead of removed. Salmonella can live for 7 days on a dry counter top. When the cook's hands are con- taminated, everything the Dont use manure on your home garden unleu composted at high Crop Prospects The Utah crop production forecast as of August 1 is below the 1999 level for barley, dry edible beans, and alfalfa hay, according to the Utah Agricultural Statistics Service. Utah barley production is expected to be 6.4 million bushels, down 6.3 percent from 1999. Averageyidd, at 75 bushels per acre, is 7 bushels below the 1999 yield. Dry beans, at 8,000 cwt, compares with 53,000 cwt in 1999. Average yield is expected to be 160 pounds per harvested acre compared with 800 pounds in 1999. Dry weather is taking its toll on this crop in San Juan county. Alfalfa hay production, at 2.3 million tons, is down 5.1 percent from 1999. Yield at 4.1 tons per acre compares with 4.4 tons in 1999. Nationally.com production is forecast at 10.4 billion bushels, up 10 percent from last year and up 6 percent from 1998. Based on conditions as of August 1, yields are expected to average 141.9 bushels per acre, up 8.1 bushels from last year. If realized this would be the largest production andhighest yield on record sincel866 when corn estimates began. All wheat production is placed at 2.26 billion bushels, up 1 percent from the July forecast but down 2 percent from 1999. Based on August 1 conditions, the U.S. yield is forecast at 4 1 .6 bushels per sere, up 0.4 bushels from last month. Dry Edible Beans production is forecast at 25.8 million cwt for 2000, down 23 percent from 1999 and 15 percent below two years ago. This is the lowest since 1993, when production was 21.9 million cwt Alfalfa and Alfalfa Mixtures production is forecast at 78.8 million tons, 6 percent below 1999. Yields are expected to average 3.32 tons per acre. Harvested area is 23.8 million ' acres, down leas than 1 percent from 1999. Oats production is estimated at 152.7 million bushels. 4 percent above last year's 146.2 million bushels. Barley production for 2000 is forecast at 308 million bushels, up 9 percent from 1999and745,000bush-elshigherthantheJulyforeca- touches also becomes contaminated, for example, the handle on the refrigerator. Some ways to control problems are: Buy two cutting boards and use one for raw meat, fish and poultry and the other for fresh produce and oouked meats. st. The August forecast for 2000 indicates producers expect to average 58.8 bushels per acre, a decrease of 0.4 bushel from last year, and 0.1 bushel higher than the July forecast. were in the refrigerator. Rule 5. Take special care if you have someone in the household that foils into the vulnerable to food borne illness category. These are the very young, very old and anyone whose immune system is weakened. Mishandled food will easily make these individuals sick and with more life threatening results. In addition to the above suggestions: Never serve them raw alfalfa sprouts, raw fish products or undercooked food. Be especially care- - cook been supportive of the amplification days. If your freezer stops working, check the temperature of the thawing food. If the temperature is under 40 degrees, handle the food in the same wav you would if the product 14-1- Continued from page 11 undercooked eggs. Cook hot dogs or baloney immediately before serving. Don't keep perishable food in the refrigerator for more than a few enough. L UPGRADE systems. Even after curriculum changes Crosier said the test group of students have continued to perform ful of dishes that may hava If your kitchen is big enough, use one area for working on raw meals and anot her for cooked foods. Uue paper towels. If you really want to use cloth towels, have different ones for hand drying, wiping up spifsaml fcrdishes. Wash the towels at t le end of the Jay. T wnsfer food from the stirring spoin to a tasting spoon instead of tasting from the stirring spoon. Bucomeawiireof whatyourliands touch. Rule 3. Don't ke.'p food botwe?n the temperatures if 40 to 140 degrees F for moro than iwc hours. Thi i rule is fur the temperature ofthe food itself, not the Umptrature around the food. For example, a covered bowl containing leftover casserole might be placed in the refrigerator within 30 minutes of rervrig the meal. This does not mean that it is now safe. If the bowl is deep and foiriy full, it may be several hours before the food in tlie bowl drops to a temperature below 40 degrees. The coer also gives a dead-ai- r space above the food that can help insulate it. Put leftover into shallow containers and cover with a lid, foil or plastic wrap to minimize air space. Or put the leftovers into a food grade plastic bag and flatten to not more than two inches thick. Perishable food purchased at the grocery store needs to be refrigerated as rapidly as possible. Eating ham left in a car trunk overnight is a high risk meal. The temperature of the refrigerator is important. The colder (above freezing) the refrigerator, the safer and the longer the storage of foods. Food for picnics and camping trips may be cold enough initially but warm up over time. Make icepacks for coolers by freezing water in partially filled milk jugs or other containers or by freezing boxes of fruit juice. These can then be used for drinkingasthey thaw. Wrap the cooler in a blanket or beach towel for extra insulation. Canned goods, fresh fruit and some fresh vegetables are good choices for camping trips since they do not require refrigeration. Rule 4. Buy a thermometer and use it Simply cooking food to an adequate temperature destroys most pathogens. Color of hamburger is not s foolproof way of knowing ifit is safe, so use a thermometer to see if the meat is adequately hot in the center. Cooked ground meat,cube steaks and rolled roasts should be heated to 160 degrees F. Intact steaks (not cube strak) and whole roasts are safe at 145 degrees F Use a thermometer to see if refrigerated foods are cooling quickly r-- AUDIO ' above the norm. Another benefit said Crosier, is that after putting the systems in classrooms it has been noted thatthere are fewer, referrals for special ed and fewer discipline problems." As well, teachers troubled with voice strain, who were missing five or six days per month are attending every day. It's a good investment, the best investment I know ofthat makes such a difference, Crazier said Amplification systems are finding their way into all of Duchesne Districts elementary schools as well. East and Myton elementary schools are equipped with the audio systems, Altamont and Duchesne elementary principals are looking into the systems and Neola Elementary has requested a system. Booster club set to party before games BALLOON FUN-Duch- esne ByAldon Rachele things near the rodeo arena. Union High School will have Booster Club Tailgate Parties for all its home gomes each night from 5:30 to6:45p.m. near the concession stand at the south end ofthe football field. HANNA County Fair goers check out the booths and fun STILL Remaining home games are: Union vs. Carton, September l;Cata vs. Wasatch September 15 and Union vs. Lehi, September 29. The cost is: $15 per for adults, $3 for stufamily, $3-5dents with activity cards and $2.50, 12 years and under. Booster Club officials stated. Come and party with us. You wont want to miss the fun or the food! Continued from page 11 Waspe-Homecom- ing, tried it on their cows and it had the same effect. Corn mash was just too 0 N chancy. Bootleggers were out of business ' by the fall of 1934, Snooks said, when President Franklin Roosevelt legalized the sale of alcohol Things are pretty quiet in Hanna these days. Snooks keeps busy restor- ing antiques which he collects and has stored in a shed be hind his house, the same place where the old copper still will be stored, to rest among a million memories or more. , Z-- Yfiii&j" - 848-54- Trocy Roberts August 29 Girts Soccer, Union at North Sanpete VblteybaB, Altamont at Uintah River, THS at SI Lutheran August 31 Girts' Soccer, Union High School at Uintah Vofleybafl, DHS at THS, AHS at Rangefy. Union at Moffat - 17 Lee Giles ofTexas came to Taibiona to visit family and friends'--anJuVon Hardmans son Bert spent the weekend in Henna. Janeen Webb underwent surgery last week in Salt LaW. He is home now and doing much better. Jake Cine returned home last week after spending! week in a Salt Lake hospital recovering from his roping accident. He kept a doctors appointment Monday and reported he is doing well bat Will take some time to d September 1 BasebaB, ICS at Tabiona High School FootbaB, Carbon at Union. North Summit at DHS September 4 More FootbaB, Altamont at Emery High School Septembers Baseball, Tabiona High at Waterford Golf, Union High School at Uintah Volleyball, North Sanpete at Union High School - September? FootbaB, Duchesne at Juab High School JV Volleyball, Tabiona High School at Manila September 8-- 9 More Vofleybal, Union Cougar Tournament If nominated, I will run to Mexico; if elected I will fight extra-dictio- Septembers n. BasebaB, Tabiona at Westridge High School FootbaB, Gunnison at AHS. Union at Ben Lomond VoDeybaB. Duchesne JV at Uintah River Rep. MoUdaU. reepondtng to a queetion about a possible run far the White house. September 9 Volleyball, Tabiona at Uintah Meet viTV. v V'v'" . Si " - - .Se At ZI6NS; X St . - . - ' -- - .' - V... .. - location Vat thmost'central V.. 'V'v V ' , mutt, focat v ianci. . ' POUCXIS MADE : . V-- . ' V - v 1- - . r. e- - - , . - r?? '.V- ; ; . -Jr Those big banks are strong, but, well, And as in not needs in Duchesne County The perhaps tbqe wljh your quite smaller banks and credit unions are local but the breadth of their financial resources is limited. Truth is, you don't need to sacrifice convenience, strength or breadth of financial choices to gain customized service. You see, Zions is both locally owned and has a depth of resources unequaled by any other local institution. out-of-st- ate out-of-sta- te. And each Zions bnuuk hat the authority to make Jensions on a local level. That means that the person sitting across the desk from you can say yes to your loan and tailor it, or other banking products, to fit your specific needs. Local decision making with significant resources. It's a unique position in which Zions is alone. It's also good, solid proof that at Zions. we haven't forgotten who keeps us in business'. ZIONS BANK WE HAVEN'T FORGOTTEN WHO KEEPS US IN BUSINESS.1 g Mrn.lr r FDIC s vS - - "2 y - - v- v A ' s. |