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Child Passenger Safety Practices in the U.S.

A recent article in American Journal of Preventive Medicine examines how kids are riding on our nation’s roadways. The study’s primary objective was to analyze three years of NSUBS data to evaluate for racial/ethnic disparities in the types of child safety seats in use across childhood.  The secondary objective was to identify child, driver, and vehicle characteristics associated with child passengers being unrestrained and sitting in the front seat.
RESTRAINT USE: It is not surprising that this publication found a decline in child safety seat use and an increase in being unrestrained were observed with increasing child age.
DRIVER BUCKLED: Our work on making sure everyone rides buckled up is essential. Children with an unrestrained driver had a 23 times more likely to be unrestrained.
FRONT SEAT: The message of kids in the back seat is being heard with fewer than 5 percent of children younger than 4 years observed as front seat [ ... ]

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Food Safety Tips For Grilling

Nothing says summer like the smoky flavor of foods cooked out on the grill. However, it is important to follow these simple precautions to reduce the risk of food-borne illness:
• Clean your grill between each use.
• Wash your hands with soap and water before preparing food. Don’t prepare food for others if you have a diarrheal illness.
• Keep foods refrigerated when marinating. Do not use the sauce you used to marinate raw meat or poultry on cooked food.
• Cook meat and poultry thoroughly. Use a thermometer to measure the internal temperature of meat and poultry. Cook beef steaks and roasts to 145ºF, hamburger and pork to 160ºF, and poultry to 165ºF. If a thermometer is not available, cook meat (especially ground meats) until no pink remains and all juices run clear.
• Avoid cross-contamination by washing hands, utensils and cutting boards after they’ve been in contact with raw meat or poultry, and before they touch [ ... ]

Posted in Public Health and Safety | Also tagged , , 1 Comment
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