Friday, May 24, 2019

Memorial Day Weekend Food Safety



SUMMER FOOD SAFETY

Memorial Day weekend marks the unofficial start to summer and with warmer weather on the way, many Puebloans will be firing up their grill and celebrating with cookouts, picnics and other activities.


Summer is typically a time of creating fun-filled memories and delicious meals; however, if the meal is not prepared properly, it could be a source of foodborne disease. According to the U.S. Department of Agriculture’s Food Safety & Inspection Service, foodborne illness peaks during the summer months, as harmful bacteria tend to grow faster in warmer, more humid weather.
Food safety isn’t just for food manufacturing facilities or restaurants; it is important for consumers to be mindful of food safety in the home, as well as preparing meals away from the home. Using good food-handling practices and cooking foods to proper temperatures are just a couple of reminders to reduce the risk of foodborne illness.

The Pueblo Department of Public Health and Environment suggests the following food safety tips when celebrating this Memorial Day weekend.


Preparing foods for the grill


  • Completely thaw meat and poultry in the refrigerator before grilling, so it cooks evenly.
  • Never thaw raw meats on a countertop or in a sink. Thawing at room temperature increases the risk of bacteria growth at the surface of the meat, even though the interior may still be chilled.
  • Marinate foods in the refrigerator, not on the counter, where bacteria can multiply.
  • Discard leftover marinade. Do not use it on cooked foods as a dressing or dipping sauce because it could contain bacteria.
  • Do not use the same utensils, platters and basting brushes for both raw and cooked meat. Juices from the raw meat may contaminate cooked food.
  • Wash your hands thoroughly before and after preparing any food product.

Cooking food on the grill
  • Use a food thermometer to make certain the meat is thoroughly cooked.
  • Cook meat to proper temperatures by using the following internal temperature guide:
    • Beef, pork, lamb and veal: 145 degrees Fahrenheit (Allow 3 minutes to rest before consuming).
    • Ground meats: 160 degrees Fahrenheit.
    • Chicken: 165 degrees Fahrenheit.

Picnic cookouts and barbecues
  • Use an insulated cooler filled with ice or frozen gel packs. Frozen food also can be used as a cold source.
  • A full cooler will maintain its cold temperature longer than a partially filled one. When using a cooler, keep it out of the direct sun by placing it in the shade or shelter.
  • Avoid repeatedly opening the cooler so your food stays cold longer.
  • Foods that need to be kept cold include raw meat, poultry, seafood, deli and luncheon meats, sandwiches, summer salads, cut-up fruit and vegetables and perishable dairy products.
  • Keep foods such as cooked hamburgers and hotdogs, condiments, cheese slices and others, covered with a clear cover or wrap to prevent flies from landing and spreading their germs.

Storing and eating leftovers
  • Leftovers should be stored in the refrigerator within 2 hours after cooking is complete.
  • Leftovers should be divided into smaller portions and stored in shallow, airtight containers. They should be eaten within 3 to 4 days.
  • If large amounts are left, consider freezing for later use. Do not wait until the leftovers have been in the refrigerator for several days to freeze. Frozen leftovers should be eaten within 6 months.
  • Reheat leftovers to 165 degrees Fahrenheit, and never taste leftover foods that look or smell strange.
For more information follow us on Facebook, twitter and Instagram at @pueblohealth. If you have specific food safety questions this summer, you can call the USDA Meat and 
Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist at AskKaren.gov. These services are available from 10:00 a.m. to 4:00 p.m. Eastern Time, Monday through Friday, in English and Spanish


Monday, May 20, 2019

Why You Should Not Feed Your Pet Raw Foods



Pet Food Safety

A healthy diet is important for everyone, even your pets! When picking out the right food for your pet, there are important things to consider.

Raw pet foods can make pets and people sick

CDC does not recommend feeding raw diets to pets. Germs like Salmonella and Listeriabacteria have been found in raw pet foods, even packaged ones sold in stores. These germs can make your pets sick. Your family also can get sick by handling the raw food or by taking care of your pet.

What about dry and canned pet food?

Dry and canned pet food also can be contaminated with germs. Before making any changes to your pet’s diet, talk with your veterinarian.
Tips to stay healthy while feeding your pet
  • Always wash your hands with soap and water right after handling pet food or treats; this is the most important step to prevent illness.
  • When possible, store pet food and treats away from where human food is stored or prepared and away from reach of young children.
  • Don’t use your pet’s feeding bowl to scoop food. Use a clean, dedicated scoop, spoon, or cup.
  • Always follow any storage instructions on pet food bags or containers.

If you decide to feed your pet raw food

Wash your hands and surfaces thoroughly after handling raw pet food.
CDC does not recommend feeding raw diets to pets, but if you do:

  • Wash your hands with soap and water right after handling any raw pet food.
  • Clean and disinfect all surfaces that the raw food touched, like countertops, microwaves, refrigerators and objects like knives, forks, and bowls.

Safely store and handle raw pet food
  • Freeze raw pet food until you are ready to use it.
  • Keep raw pet food away from other food in your refrigerator or freezer.
  • Don’t thaw frozen raw pet foods on a countertop or in a sink.
  • Throw away any food your pet doesn’t eat.

Safely play with your pet after he or she eats

  • Don’t let your pet lick around your mouth and face after eating.
  • If you do play with your pet after they have just eaten, wash your hands, and any other parts of your body they licked, with soap and water.
  • Don’t let your pet lick many of your open wounds or areas with broken skin.

If you feed your pet reptile or amphibian frozen or live rodents

  • Always wash your hands with soap and water after handling frozen or live feeder rodents.
  • Thaw frozen feeder rodents in a dedicated container out of the kitchen.
  • Never feed wild rodents to your pet.

Children and pets

  • Young children are at risk for illness because their immune systems are still developing and because they are more likely than others to put their fingers or other items into their mouths.
  • Children younger than 5 years old should not touch or eat pet food, treats, or supplements.
  • Adults should supervise young children when washing hands.


Wednesday, May 15, 2019

GRILL MASTER



GRILL MASTER

A true “Grill Master” always knows to clean, separate, cook and chill to ensure a pleasant cookout for all.


Get the Grill Master Poster 
  • Wash your hands with warm water and soap for at least 20 seconds before and after handling food.
  • Always marinate foods in the refrigerator, not on the counter or outdoors. Don’t use sauce that was used to marinate raw meat or poultry on cooked food. Boil used marinade before applying to cooked food or reserve a portion of the unused marinade to use as a sauce.
  • When grilling foods, preheat the coals on your grill for 20 or 30 minutes, or until the coals are lightly coated with ash.
  • If you partially cook food in the microwave, oven or stove to reduce grilling time, do so immediately before the food goes on the hot grill.
  • When it’s time to grill the food, cook it to a safe internal temperature. Use a food thermometer to be sure. The food thermometer should be placed in the thickest part of the meat and should not be touching bone, fat, or gristle. Check the temperature in several places to make sure the food is evenly heated.
    • Beef, veal and lamb steaks and roasts: 145 °F for medium rare and 160 °F for medium.
    • Ground pork and ground beef: 160 °F.
    • Poultry: to at least 165 °F.
    • Fin fish: 145 °F or until the flesh is opaque and separates easily with a fork.
    • Shrimp, lobster and crabs: The meat should be pearly and opaque.
    • Clams, oysters and mussels: Until the shells are open.
  • Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs. Be sure to have plenty of clean utensils and platters on hand.
  • Grilled food can be kept hot until serving by moving it to the side of the grill rack, just away from the coals to avoid overcooking.
  • Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature for more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90 °F).
Resources
If you have more questions or concerns about food safety, contact:
  • The Pueblo City-County Health Department at 719-583-4307 or visit the Dish Pueblo
  • The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at                             1- 888-MPHotline  (1-888-674-6854). TTY 1-800-256-7072.
  • The Fight BAC!® Web site at www.fightbac.org
  • Gateway to Government Food Safety Information at foodsafety.gov

Monday, April 29, 2019

Why do we cook raw ground beef to 155 degrees F?



On April 24, 2019, 113,424 pounds of raw ground beef were recalled after testing positive for Shiga toxin-producing Escherichia coli O1O3 (E. coli O1O3, for short).  CDC data shows 10 states have a combined total of 156 reported cases with 20 of those resulting in hospitalizations. Cases after March 26, 2019, have not been added to this count, due to the amount of time the average individual takes to report an illness after becoming ill. The individuals reported consuming ground beef in homes and in restaurants.  The recall is classified as a Class I recall, meaning all the suspected items need to be removed from stores and homes, due to the risk of death and other serious health risks.

According to Food Safety News, the raw ground beef items were produced on March 26, March 29, April 2, April 5, April 10, and April 12, 2019. The following products are subject to recall: Two 24-lb. vacuum-packed packages in cardboard boxes containing raw “GROUND BEEF PUCK” with “Use Thru” dates of 4/14/19, 4/17/19, 4/20/19, 4/23/19, 4/28/19, and 4/30/19. The products subject to recall bear establishment number “EST. 51308” inside the USDA mark of inspection on the boxes. These items were shipped to distributors in Ft. Orange, Fla. and Norcross, Ga. for further distribution to restaurants.
Returning recalled meat to the grocery store or throwing it away is the best way to prevent illness once a recall has taken place. This recall should not stop individuals from consuming properly cooked meat in the future or meat not included in the recall. Remember, food safety guidelines for everyday cooking are meant to cook and handle food as if it is already contaminated with bacteria. Those preventative measures can eliminate the risk of illness if followed properly.


For example, cooking raw, ground meat to at least 155 degrees Fahrenheit for 15 seconds can kill bacteria, such as E. coli, that is potentially in the meat. Cooking raw, ground meat to a temperature less than 155 degrees Fahrenheit is considered undercooking and carries the risk of causing illness for those who consume that food. While refrigerating and freezing raw meat is important for safety and quality, it’s crucial to note that keeping food at safe refrigeration temperatures of 41 degrees Fahrenheit or less, does not kill bacteria, it only slows bacterial growth. That is why it is critical to properly cook foods to reduce harmful bacteria to levels that will not make individuals sick.

In the wake of a large recall, keep in mind all the measures that keep our food safe every day. Don’t forget to prevent spreading bacteria from raw meat by storing raw meat below already cooked foods. Wash hands, utensils, and surfaces after raw meat is handled with soapy water and add in the extra sanitizing step when necessary. Most of all, remember to enjoy your properly cooked and handled food! Illnesses and recalls can be scary, but anyone can fight bacteria with a bit of food safety education that will keep their family safe for every meal. 
If you have further questions about recalls, proper food cook temperatures, or other food safety questions please check out the topics at the top of the webpage or call us at 719-583-4307.

Monday, April 1, 2019

Food Safety for March Madness Parties

Hosting a March Madness party? For some sports fans, March Madness is basically an extended holiday. Celebration for NCAA Basketball fans means planning fun ideas, hosting parties, and placing bets.  But don’t let food illness ruin your festive gathering with friends and family. Follow simple food safety tips to keep your party free from dangerous bacteria.
Who doesn't love finger foods during the game?

Food Illness Causes

Food illness has many causes. Primarily because of leaving food out too long. But, food illness generally occurs when people eat food  that contains bacteria, parasites, viruses, or toxins. Most cases are caused by common bacteria such as staphylococcus or E. coli.

Four Food Safety Steps – Clean – Separate – Cook – Chill
One in six Americans will get sick from food poisoning each year. By following four simple food safety steps, you can help keep your family safe from food poisoning at home.

Clean

  • Begin your party food prep by washing hands with warm, soapy water for at least 20 seconds.
  • Wash and sanitize dishware and utensils before using them to prepare, warm, cook or serve any foods.

Separate

  • Don’t cross-contaminate your food.
    • Keep all raw meat and poultry away from ready to eat foods while preparing and mixing items.
    • Use clean and different utensils for each dish, and avoid using your own personal utensil to serve yourself foods from the buffet.

Cook

Use a food thermometer to ensure that all meats, poultry and other cooked food items have been cooked to a safe internal temperature before serving. Any previously cooked foods being reheated must be reheated to a safe internal temperature of 165°F, or steaming hot before serving.
Making sure food items are properly heated and cooked will kill bacteria that may try to tackle your guests. Refer to the Safe Minimum Cooking Temperatures chart below for the “rest time” of meats—the period after cooking that some meats need to rest before serving to ensure that germs are killed.
Here are the recommended internal temperatures for some party favorites:
CategoryFoodTemperature (°F) Rest Time 
Ground Meat & Meat MixturesBeef, Pork, Veal, Lamb160None
Turkey, Chicken165None
Fresh Beef, Veal, LambSteaks, roasts, chops1453 minutes
PoultryChicken & Turkey, whole165None
Poultry breasts, roasts165None
Poultry thighs, legs, wings165None
Duck & Goose165None
Stuffing (cooked alone or in bird)165None
Pork and HamFresh pork1453 minutes
Fresh ham (raw)1453 minutes
Precooked ham (to reheat)140None
Eggs & Egg DishesEggsCook until yolks and
white are firm
None
Egg dishes160None
Leftovers & CasserolesLeftovers165None
Casseroles165None
SeafoodFin Fish145 or cook until flesh is opaque and separates easily with a fork.None
Shrimp, lobster, and crabsCook until flesh is pearly and opaque.None
Clams, oysters, and musselsCook until shells open during cooking.None
ScallopsCook until flesh is milky white or opaque and firm.None

Watch the Time – Leftovers

The game is over, but that doesn’t mean you have to lose your food or your health!  Track the time that food stays on the buffet. Sideline any perishable foods that have been out at room temperature for 2 hours or more.

Chill

After foods have been sitting at room temperature for 2 hours, either place foods in the refrigerator, change the cold sources or throw out foods you know have been sitting since pre-game coverage.
  • Bacteria love temperatures between 41°F and 135°F, and will grow rapidly if they are in this temperature environment for more than 2 hours. Read more about the Danger Zone.
  • Divide leftovers into smaller portions or pieces, place in shallow containers, and refrigerate.
  • Leftover foods should be refrigerated at 40°F or below as soon as possible and within two hours of preparation. It’s OK to put hot foods directly into the refrigerator.
  • Refrigerate leftovers for three to four days at most. Freeze them if you won’t be eating the leftovers sooner.
  • Leftovers should be reheated to at least 165°F (74°C) before serving.

Buffets – Size, Time and Temperature

Buffets are a great way to serve food when gathering to watch “the big game.” To keep the food your are serving buffet style free from dangerous bacteria, remember three key things: size, time and temperature.
Size. Size refers to the size of the platters or portions you put on the buffet table. Don’t put all your food out at once. Instead, divide what you have prepared onto a number of small platters and dishes ahead of time, and replace them with fresh ones throughout the party. Don’t add new food to an existing serving dish. Bacteria from people’s hands can contaminate the food and the dish.
Time. Bacteria multiply rapidly at room temperature. Two hours is the maximum. Perishables should not be left out at room temperature for more than two hours, one hour if the buffet is held in a place where the temperature is above 90°F. Throw out all perishable foods when they reach this time unless you’re keeping it hot or cold, which brings us to temperature.
Temperature. You need a food thermometer to make sure food is being held or served at the proper temperature. Hot foods should be kept at an internal temperature of 135° F or warmer. Cold foods should be kept at 41° F or colder. Until guests arrive, keep cold dishes refrigerated and hot dishes in the oven set at 200° F to 250° F.

Monday, February 4, 2019

CFPM

What has changed: At least one person affiliated with the facility with manager or supervisor responsibilities must demonstrate that they are able to actively manage the food safety risks by being a Certified Food Protection Manager (CFPM) at most establishments. Some exceptions may apply.

How this will affect operators: At least one person with the authority to direct and control food preparation and service shall be a CFPM. In most cases, each facility will need to have a CFPM. Multiple facilities may be able to be managed by one CFPM, for this to be possible, the management of the food safety risks at those facilities will need to be demonstrated and evident. Only Conference for Food Protection ANSI CFPM Courses meet the accreditation requirements.


How this will protect public health: The presence of a CFPM promotes Active Managerial Control in food establishments which reduces the risks of foodborne illness 
outbreaks.

What is PDPHE doing to help operators meet this requirement:  The Pueblo Department of Public Health and Environment will be offering a handful of classes.  

How to sign up for a class: Call us ASAP at 719-583-4307 to sign up for a class listed to the left here.  If you would like to take the class on your own the above image has all of the approved providers.  

Wednesday, January 30, 2019

Game Day Food Safety Tips

Game Day Food Safety Tips

Tackling a buffet at your game day gathering? Practice these game rules and keep the runs on the field.

Make sure your game day gathering is memorable for all the right reasons! Follow these six tips to avoid food poisoning:

1. Keep it clean.

  • Wash your hands with soap and running water for at least 20 seconds before preparing, eating, or handling food. Also, wash your hands after using the bathroom and touching pets.
  • Wash your cutting boards, dishes, utensils, and countertops with hot, soapy water after preparing each food item.
  • Wash or scrub fruits and vegetables under running water – even if you do not plan to eat the peel – so dirt and germs on the surface do not get inside when you cut.

2. Cook it well.

  • Cooking food to the proper temperature gets rid of harmful germs. Use a food thermometer to check meat and microwavedExternal dishes on your menu.
    • Make sure chicken wings (and any other poultry) reach a minimum internal temperature of 165°F and that ground beef items reach 160°F.
    • Follow frozen food package cooking directions when cooking in microwave.

3. Keep it safe.

  • If preparing food in advance, divide cooked food into shallow containersExternal and store in a refrigerator or freezer until the party begins. This encourages rapid, even cooling.
  • Keep hot foods at 140°F or warmer. Use chafing dishes, slow cookers, and warming trays to keep food hot on the buffet table.
  • Keep cold foods, like salsa and guacamole, at 40°F or colder. Use small service trays or nest serving dishes in bowls of ice.
  • Getting takeout or delivery? Make sure to keep hot foods hot, and cold foods cold.
    • Divide large pots of food, such as soups or stews, and large cuts of meats, such as roasts or whole poultry, into small quantities for refrigeration to allow them to cool quickly and minimize time in the temperature “danger zone” between 40°F and 140°F.

4. Watch the time.

  • Follow recommended cooking and standing times.
    • “Cold spots”—areas that are not completely cooked—can harbor germs.
    • Always follow directions for the “standing time”— the extra minutes food should rest to finish cooking.
  • Track the time that food stays on the buffet.
    • Throw away any perishable foods that have been out at room temperature for two hours or more.

5. Avoid mix-ups.

  • Separate raw meats from ready-to-eat foods like veggies when preparing, serving, or storing foods.
    • Make sure to use separate cutting boards, plates, and knives for produce and for raw meat, poultry, seafood, and eggs.
  • Offer guests serving utensils and small plates to discourage them from eating directly from the bowls with dips and salsa.

6. Store and reheat leftovers the right way.

  • Divide leftovers into smaller portions or pieces, place in shallow containers, and refrigerate or freeze.
  • Refrigerate leftover foods at 40°F or below as soon as possible and within two hours of preparation. It’s OK to put hot foods directly into the refrigerator.
  • Refrigerate leftovers for three to four days at most. Freeze leftovers if you won’t be eating them soon.
  • Reheat leftovers to at least 165°F before serving. This includes leftovers warmed up in the microwave.

A Recipe for Fresh Salsa—Remember to Refrigerate! 

Serving salsa on game day? Try this recipe for fresh salsa that uses fresh garlic and fresh lime juice. Remember to refrigerate any homemade salsa until it’s time to serve. Nest the bowl in ice on the serving table or make sure you follow the two-hour rule.

Ingredients:
18 fresh Roma tomatoes
1 medium jalapeño pepper, stem removed
1 small sweet onion, peeled
4 tablespoons fresh cilantro leaves
1 ½ teaspoons salt
2 tablespoons fresh garlic
2 ounces fresh lime juice

Directions:
Wash your hands, and clean the cutting board and prep area with soap and hot water.
Rinse the tomatoes, jalapeño pepper, and cilantro under running water.
Chop the tomatoes into small pieces.
Finely dice the onion, jalapeño pepper, and garlic.
Chop the cilantro leaves into small pieces.
Combine tomatoes, peppers, onion, cilantro, salt, garlic, and lime juice in a bowl and refrigerate until serving time.
Enjoy!

Thursday, December 20, 2018

Winter Holiday Food Safety

As the end of the year approaches, it’s likely there are multiple meals and parties in your future. Carrying food from one location to another and sharing dishes with a crowd means more opportunity for bacteria to grow and cause food poisoning. Whether you’re an experienced cook, a first-time party host, or simply adding a dish to the potluck lineup, the holidays can make even the most confident chefs nervous. Follow these steps to keep your holiday season food poisoning-free.

Steps to follow during holiday grocery shopping:

  1. Keep raw meat, poultry, and seafood away from other foods in your grocery cart.
  2. Buy cold foods last.
  3. Ask the cashier to place your raw meat, poultry, and seafood in a separate bag.

Steps to follow during food preparation:

  1. Use separate cutting boards for raw meat and ready-to-eat items like vegetables or bread.
  2. Prepare uncooked recipes before recipes requiring raw meat to reduce cross-contamination. Store them out of the way while preparing meat dishes to ensure they don’t become contaminated after preparation.
  3. Use a meat thermometer to check the internal temperature of dishes to ensure they are fully cooked and safe to eat. Fresh beef, pork, veal, and lamb should be cooked to 145 ˚F with a three minute rest time; fish should be cooked to 145 ˚F; ground beef, veal, and lamb should be cooked to 160 ˚F; egg dishes should be cooked to 160 ˚F; and all poultry should be cooked to 165 ˚F.

Fool proof tips when cooking for groups:

  1. Keep hot food hot and cold food cold, using chafing dishes or crock pots and ice trays. Hot items should remain above 140 ˚F and cold items should remain below 40 ˚F.
  2. Use several small plates when serving food.
  3. Discard perishable foods left out for 2 hours or more.

Steps to follow when cooking a holiday roast:

  1. Use separate cutting boards, plates, and utensils for raw roasts and cooked roasts to avoid cross-contamination.
  2. Wash items such as cutting boards that have touched raw meat with warm water and soap, or place them in a dishwasher.
  3. To ensure the juiciest possible roast this holiday, use a meat thermometer. Once it has reached the USDA recommended internal temperature of 145 ˚F, the roast is safe to eat.
  4. Remember all cuts of pork, beef, veal, and lamb need a three minute rest time before cutting or consuming.

General Information
Mail-Order Food Safety (USDA)
Checklists for ensuring that foods you send and receive by mail are safe.

Chart: Safe Handling of Mail-Order Foods (USDA)
Storage recommendations for mail-order meats, seafood, cheeses, fruits, and more.

Mailing and Receiving a Perishable Food Gift (FDA)
How to be sure that food arrives safely during holiday shipping.

Holiday or Party Buffets (USDA)
When foods are left out for long periods, you may have uninvited guests — bacteria that cause foodborne illnesses. Brochure (PDF - 105KB)

Monday, November 19, 2018

Let's Talk Turkey: Thanksgiving Food Safety Tips

Thanksgiving
The Thanksgiving meal is the largest many cooks prepare each year. Getting it just right, especially the turkey, brings a fair amount of pressure whether or not a host is experienced with roasting one. Follow these tips to make sure your Thanksgiving meal is both delicious and safe to serve.

Steps to follow before cooking a turkey:
·    Read labels carefully. Temperature labels show if the bird is fresh or frozen. If you plan to serve a fresh turkey, purchase it no more than two days before Thanksgiving.
·    Purchase two thermometers: a refrigerator thermometer to ensure the turkey is stored at 40 °F or slightly below and a food thermometer to make sure the cooked turkey reaches a safe 165 °F.
·    Thaw the turkey by using the microwave, the cold water method, or the refrigerator. The refrigerator method is USDA recommended.
Steps to follow when cooking a turkey:
·    Wash hands with warm water and soap for 20 seconds before touching any food to prevent the spread of many types of infection and illness.
·    Do not wash the turkey. This only spreads pathogens onto kitchen surfaces. The only way to kill bacteria that causes foodborne illness is to fully cook the turkey.
·    Keep raw turkey separated from all other foods at all times.
·    Use separate cutting boards, plates, and utensils when handling raw turkey to avoid cross-contamination. Wash items that have touched raw meat with warm soap and water, or place them in a dishwasher.
·    Cook the turkey until it reaches 165 °F, as measured by a food thermometer. Check the turkey’s temperature by inserting the thermometer in three places: the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing.
Steps to follow when consuming leftover Thanksgiving food:
·    Refrigerate leftovers within two hours to prevent bacteria from growing on the food.
·    Store leftovers in shallow pans or containers to decrease cooling time. This prevents the food from spending too much time at unsafe temperatures (between 41 °F to 135 °F).
·    Do not store stuffing inside a leftover turkey. Remove the stuffing from the turkey, and refrigerate the stuffing and the meat separately.
·    Avoid consuming leftovers that have been left in the refrigerator for longer than 3 or 4 days (next Tuesday to be exact). Use the freezer to store leftovers for longer periods of time.
·    Keep leftovers in a cooler with ice or frozen gel packs if the food is traveling home with a guest who lives more than two hours away.




Tuesday, October 30, 2018

New PPiFS: Buckshot Bar & Grill

Newest Restaurant to meet Exceptional Food Safety Practices in Pueblo

October 30, 2018, Pueblo, CO – The Food Safety Program at the Pueblo Department of Public Health and Environment is proud to announce the continued growth of the Pueblo Partners in Food Safety program and the newest Partner is Buckshot Bar & Grill.

“We are excited to welcome Buckshot Bar & Grill as the newest Partner to this elite program,” stated Sylvia Proud, public health director at the Pueblo Department of Public Health and Environment. Proud added, “The Health Department congratulates all restaurants that are Pueblo Partners in Food Safety due to their hard work and dedication to health standards. All restaurants are encouraged to apply; assistance is available with resources for program enrollment, self-assessments, and safe food handler training.”

Health Inspectors (left two) with Buckshot Bar & Grill Restaurant Owners.
The Health Department’s Pueblo Partners in Food Safety recognizes local restaurants with exceptional food safety practices, protocols, and health reports. The program launched in April 2015 with six facilities and has since grown to 84.

“The Pueblo Partners in Food Safety not only recognizes and promotes restaurants and food facilities but is also a tool to develop Active Managerial Control, a system to ensure steps for safe food handling are being followed,” explained Vicki Carlton, food safety program manager at the Pueblo Department of Public Health and Environment. Carlton added, “Active Managerial Control empowers food handlers to reduce risks and ensure operations remain safe.”

Participating facilities conduct a self-assessment of practices and apply to join the program. The Pueblo Department of Public Health and Environment reviews and approves applications, allowing Partners to receive an official window decal for their place of business, a certificate of approval, and public recognition on The Dish of Pueblo website.

Look for the Partners window decal at your favorite restaurant in Pueblo or view the full list online. For more information about the program, food safety news, and view health inspections in Pueblo, visit thedishpueblo.com and like The Dish of Pueblo on Facebook and health department social media.

Current List of Pueblo’s Partner in Food Safety

* Auntie Bev’s Restaurant

* The Buckshot Bar & Grill

* Cactus Flower

* Chick-Fil-A

* Chili’s Grill and Bar

* Cracker Barrel Old Country Store

* Doss Aviation Initial Flight Training

* Estela’s Millstop Café

* Eurest at Vestas Towers

* GG’s BBQ & Catering

* Gold Dust Saloon

* Noodles & Company

* Olive Garden

* Orange Julius

* Pueblo City Schools (all 33 schools)

* Pueblo County School District 70 (all 20 schools)

* Pueblo Joe’s at Pueblo Community College

* Pueblo SRDA (all 11 feeding sites)

* Red Lobster

* Rocco’s Riverside Deli

* Romero’s Catering

* Schlep’s Sandwiches

* St. Mary Corwin Hospital (Cafeteria)