Got Picky Eaters?

Want your little eaters to  try more new foods?  Roll up their sleeves and let them help you in the kitchen.  Open their world to a lifetime of self-sufficiency and nutritious foods! 

https://www.eatright.org/food/planning-and-prep/cooking-tips-and-trends/toddler-and-preschooler-tasks-in-the-kitchen

Restaurant Inspections And How To Use Them

Ever wondered what those restaurant inspections by Thurston County Public Health and Social Services really mean--or if you should eat at those restaurants? Well, here's some more information that you can use to make those decisions. 

http://www.thurstontalk.com/2018/05/08/thurston-county-public-health-restaurant-inspection-reports-and-how-to-use-them/ 

Is Buying Food Through Social Media Safe?

Homemade food is great, and so is supporting local businesses, but you may get more than you bargained for (and not in a good way) when you buy from individuals or businesses that don't have a permit. Without a permit, there's no way for you to know whether your food has been handled safely! 

The Cottage Food Law, allows sellers to make certain baked goods—like cookies and cupcakes in their home kitchens to sell directly to the public. The Washington State Department of Agriculture has a list of licensed cottage food operators.

Learn more from our friends in Tacoma-Pierce County at Sketchy Food. 

Tips For Eating Family Meals Together

March is National Nutrition Month.  Eating family meals together can improve parent-child relationships and also can result in more nutritious meals.  Looking for some tips? Check out: 

https://www.eatright.org/food/nutrition/eating-as-a-family

Eat Right This Year!

Every January a lot of us make goals or resolutions to eat healthier, only to have them fade before Valentine’s Day.  Don’t lose heart just because January's over!  These simple tips can help keep you on track to a successful and healthy year!

http://www.eatright.org/resource/health/lifestyle/culture-and-traditions/eat-right-this-year

Food Safety for Game Day

Lesley Price, RD, CD

Football season is here and so are the game day celebrations. I think I just heard a “GO HAWKS”! Football is one of the many great reasons to gather with friends and family and share delicious food. To help you plan out your game day festivities, here are some food safety tips.

At the grocery store: Put raw meat and poultry in separate plastic bags to prevent juices from dripping on other foods, and separate from produce and ready-to-eat foods in your grocery cart. Make sure raw meat and poultry are bagged separately at checkout – most baggers are not aware of this and need to be asked. If you use reusable bags, wash them in hot water frequently. You have a two hour window (1 hour if it is over 90 degrees outside) to get perishable foods home and into the refrigerator or freezer, so make sure the grocery store is your last stop before home.

At home: Keep your raw meat and poultry in plastic bags and keep it separate from produce in your refrigerator. Be sure to wash your hands before preparing foods for your party. Wash all surfaces (cutting boards, counter tops, utensils) before and after processing your foods.  Use separate cutting boards for raw meat and poultry as well as produce and ready to eat foods, or wash the cutting board between uses. Wash fruits and vegetables under cold running water – do not wash meat, poultry or eggs. Perishable food can only be out two hours before needing refrigeration, so do your preparation in stages if needed. Cook all foods to proper temperatures use food thermometer to check. Never thaw or marinate foods on the counter.

Transporting to the party:  When transporting hot food make sure your destination is within a two hour window. Pack all cold foods in ice and make sure it stays 40 degrees or less.

At the party:  Reheat all hot food to 165 degrees prior to serving and keep hot foods above 135 degrees. Keeping hot foods hot and cold foods cold is the best way to keep bacteria that could make you sick from growing in your food. Hot food should be kept above 135 degrees, while cold food should be kept at 41 degrees or below. If you cannot keep food hot or cold, then make sure it is eaten within two hours, or placed back into a refrigerator. Food left out for more than two hours should be thrown away. One helpful tip is to only dish up a portion of the food, keeping the rest either hot or cold and re-stocking as needed. You can also use ice to keep things cold but the ice needs to be at least at the same level as the top of the food.

And last of all, no double dipping.  Not only does it give off the “ick factor”, it can spread illness to those you love.

By following this advice you can take memories of football game victories (hopefully) home, not food-borne illnesses.  For more information about food safety go to https://www.foodsafety.gov/

Safe Fish Consumption - Caution: Mercury

As the summer fishing season continues, it is important to consider the recommended servings of fish you eat in order to reduce your possible exposure to contaminants found in fish. Fish is very nutritious and an excellent addition to a healthy diet. Keep reading to learn about smart choices to enjoy fish and limit exposure to mercury.

While mercury occurs naturally in the environment, excess mercury enters our environment from pollution. Bacteria in water naturally converts mercury to the methylmercury, which fish end up eating. So when we eat fish, we also often eat methylmercury. Methylmercury can accumulate in the bloodstream and is harmful to consume in large quantities, especially for pregnant women, women who may become pregnant, children, and the elderly or those with other underlying health conditions.

Health risks for high levels of mercury include loss of peripheral vision, muscle weakness, lack of coordination of movements, and impairment of speech, hearing, and walking. Unborn infants and young children are at risk for neurological development difficulties related to cognitive thinking, memory, attention, language, and fine motor and visual spatial skills.

Fish offers a wide variety of health benefits when eaten as recommended. It is high in protein yet low in fat, rich in omega-3 fatty acids, vitamins D and B12, calcium, phosphorus, and important minerals such as iron, zinc, iodine, magnesium, and potassium. Mercury is stored in the muscle of fish so it is impossible to avoid completely, however the Washington State Department of Health has recommendations for safe fish consumption including to eat smaller, younger fish, and to avoid eating the skin and fat.

The Food and Drug Administration recommends eating 8-12 ounces (about 2-3 servings) per week of fish and offers three main safety tips for safe fish consumption:

1. Do not eat: Shark, Swordfish, King Mackerel and Tilefish. These fish contain very high levels of mercury. 

• Mercury builds up in the food chain from small fish to large, older fish as they consume the smaller fish. For this reason, fish such as Albacore tuna, halibut, pike, and those mentioned above should be eaten less frequently because they usually contain higher levels of mercury due to their "small fish diet". Bottom dwelling fish should also be consumed with caution as most chemicals in the water settle to the floor of water bodies where these fish primarily feed.

2. Eat up to 12 ounces (less for children) a week of a variety of fish and shellfish that are lower in mercury. Five of the most commonly eaten fish low in mercury are shrimp, canned light tuna, salmon, Pollock, and catfish. Note: Albacore ("white") tuna has more mercury than canned light tuna. 

3. Check WA Fish Consumption Advisories to make the safest choices for eating fish by family and friends in our local lakes, rivers, and coastal areas. 

Living in the Pacific Northwest fortunately comes with a wide availability of tasty seafood. Being mindful of safe consumption practices can limit our exposure to mercury and other chemicals, while still receiving health benefits and tasty cuisine. You can help reduce mercury pollution by properly disposing of products containing mercury, minimizing household waste, and reducing burning of coal and fossil fuels. 

For more information regarding mercury, safe fish consumption, and statewide fish advisories visit: http://www.doh.wa.gov/CommunityandEnvironment/Food/Fish

5 Tips for Safer Holiday Food

One of the most common things to do during the holiday season is prepare food. Here are some tips for safer holiday food.

1. Wash your hands thoroughly and often.

Raw meat and eggs can contain bacteria that can make us sick. Washing your hands with soap and warm water will help reduce the risk of bacteria spreading. Frequent hand-washing also helps reduce the spread of other germs and tiny bits of toxic chemicals that get on our hands as we go about our daily routines.

2. Use a meat thermometer.

Ham, turkeys, and other types of meat are popular this time of year and it’s easy to underestimate how long they should be cooked. Use a meat thermometer to cook meat to its safe minimum cooking temperature. Kitchen thermometers make a great holiday gift!

3. Refrigerate promptly.

Bacteria can grow quickly on cooling food, especially meat. Try to put everything in the fridge as soon as you’re done using it so that bacteria don’t have a chance to grow.

4. Separate, don’t contaminate!

When preparing food, designate one cutting board for meat (including poultry, seafood and eggs) and one for everything else. This will prevent any of the bacteria on meat from getting into other food. Here are some other tips for preventing cross-contamination.

5. Use glass or ceramic containers to store food.
Plastic containers contain phthalates and BPA chemicals linked to long term illness. Even containers that are BPA Free can still contain other chemicals with health concerns. Using glass or ceramic containers to store food reduces exposure to these potentially harmful chemicals.

For more information on foodborne illness visit the CDC’s website.

Cluster of E. coli cases in Washington and Oregon

An outbreak of E. coli cases in Washington and Oregon has led to the voluntary closure of Chipotle restaurants. While the source of the contamination is still under investigation, the outbreak may be linked to the popular restaurant chain.

Consult your healthcare provider if you ate at a Chipotle restaurant between October 15 and 31 and have symptoms that may include bloody diarrhea, abdominal cramps, fever, and vomiting. In some cases, E. coli can be severe and life-threatening. Young children and the elderly are at higher risk to become severely ill from E. coli infection.

General food safety guidance:
Using safe food handling techniques can reduce the risk of foodborne illness. Be sure to have a clean space for handling food, wash hands thoroughly before and during food handling, and wash produce well. Keep raw meats separate from other foods. Always cook food to the safe minimum cooking temperatures and refrigerate or chill foods right away.  Check out these food safety videos that show how to clean, separate, cook, and chill properly.

Mushroom Hunting Safety

Mushroom hunting (also known as foraging) can be a fun and rewarding outdoor activity for people of all ages. Once regarded as a strange and eccentric hobby, it has slowly grown in popularity over the years and attracts people for different reasons. Most wild mushrooms are considered nontoxic, but some cause serious adverse health effects, including death. Always follow proper precautions when mushroom hunting to protect your health.

The most important rule for all mushroom hunters whether they’re beginners or experts is: Never eat a mushroom until you are absolutely certain that it is edible.

Staying “better safe than sorry” is absolutely necessary when mushroom hunting. Being “almost certain” is not enough, and can lead to an emergency room visit – or worse. There is also no single test that can accurately determine whether or not a mushroom is poisonous. Ignore advice that you may have heard about poisonous mushrooms tarnishing silver spoons or turning blue when bruised – certain poisonous mushrooms might do this but there is no scientific evidence that it’s always the case. A mushroom’s scent is not a reliable indicator of safety, nor is taste. Witnessing a wild animal eating a mushroom is not a guarantee that it will be safe for you to ingest. If you have ANY doubts about the safety of a wild mushroom, do not eat it.

There is an incredibly diverse variety of wild mushrooms, and some deadly mushrooms can look remarkably similar to edible ones. The best way to safely start mushroom hunting is to hunt with and learn from experts who are knowledgeable about wild mushrooms specific to your area. Fortunately, there are numerous resources in our region, including the South Sound Mushroom Club, which is located right here in Thurston County. In this region there is also the Puget Sound Mycological Society and the Olympic Peninsula Mycological Society. There are many field guides with photographs and detailed written descriptions of wild mushrooms that are important tools in mushroom hunting. Careful study of all aspects of a mushroom (size, color, cap shape, gill spacing, texture, smell, where it grows, etc) can help you determine whether or not it is safe to eat.

Another important aspect of mushroom hunting is to stay safe while out foraging. Always wear visibly bright clothing (a neon orange vest and hat is best) and carry an emergency whistle. Be aware what other activities may be going on in the wooded area, especially any kind of animal hunting. Use the buddy system and let someone know where you are going and when you plan to be back. Make sure to have layers of clothing for sudden changes in weather, sturdy footwear, and to be on the safe side, pack more water and food (especially protein) than you think you need.

Here are a few other things to keep in mind when mushroom hunting in order to make it a safe, fun, and rewarding experience:

·        When collecting wild mushrooms, be sure to keep different types separate during collection and storage. Edible mushrooms can easily be contaminated by poisonous ones.

·        Use cloth or paper bags, a basket, or a box to collect mushrooms in. Plastic bags trap heat and moisture that can cause mushrooms to deteriorate quickly.

·        Immediately store freshly-collected mushrooms in a refrigerator in a paper or cloth bag. Be sure not to rinse or wash collected mushrooms until you are ready to cook them. Storing mushrooms while wet will cause them to deteriorate quickly.

·        Don’t collect mushrooms from roadsides, golf courses, public parks, private lawns, or near railroad tracks. Mushrooms that would otherwise be considered safe and edible could be compromised by exposure to exhaust fumes, pet waste, or chemical pesticides that might be present in these kinds of areas. Undeveloped lands are the best place to collect mushrooms, but look up rules and regulations that govern mushroom collecting and foraging on public lands and always request permission before attempting to forage on private land.

·        Be considerate to other mushroom hunters. If you find mushrooms you want to collect, be sure not to take them all so that future foragers can enjoy them too.

Like many outdoor activities, mushroom hunting does have some risks. However, if you’re interested and want to try it out, go for it! By following basic precautions and taking the time to learn from experienced mushroom hunters and field guides, you can keep yourself safe and have a great time too! Happy hunting!

Tips for storing, cleaning, and preparing fresh produce

Fresh produce is a treasured gift of the summer season. You may have heard of people getting sick from eating contaminated produce. It can happen when bacteria get on the produce from the soil or water while it was growing, during the time it was harvested and transported, from shopper’s hands at the store, and from your own hands when you prepare it.

Here are a few tips to reduce the risk of foodborne illness in produce.

• Store it properly. Store perishable fruits and vegetables in a clean refrigerator at 41° F or below.

• Keep them separated from raw meat, poultry, seafood, and eggs. Use separate cutting boards and utensils for produce and raw meats. Keep in mind that cutting boards, dishes, and utensils need to be washed with soap and hot water after being in contact with raw meats.

• Wash produce under running water before eating. Whether the produce is conventionally grown, organic, or home grown it is important to wash it well and pat it dry with a clean cloth towel or a paper towel. Rubbing or scrubbing produce under running water is the recommended method for washing produce – no need for soaps or detergents.

• Prepare produce safely. Always begin with clean hands – wash them for 20 seconds with soap and warm water before and after preparing food. Cut up washed produce on a clean surface with a clean knife. Use clean dishes and utensils for serving.

Cheers to enjoying delicious northwest fresh fruits and veggies this growing season!

How to reduce risk of Salmonella with backyard flocks

Keeping chickens, ducks, geese, and turkeys can be a lot of fun, educational for kids, and offer tasty and nutritious eggs or poultry meat. While many people enjoy the benefits of backyard birds, there is a risk of illness, especially for children. Safe handling of live poultry and of anything from where they roam is key for reducing the risk.

Salmonella

Salmonella is a germ that poultry and many other animals have naturally within their intestines. It usually does not make the birds sick, but it can cause serious illness in people. The Salmonella germs are in the birds’ droppings and they wind up on the birds’ bodies. The germs also spread throughout the coops, cages, feed and water dishes, on plants, on the soil, and just about anywhere the birds have access to.

People get sick from Salmonella when the germs get into their mouths. This usually happens when the germs get on hands and then people eat food or touch their faces. Young children are more likely to put their fingers and other items into their mouths and their immune systems are still developing, so their risk of illness is higher.

Salmonella can make people sick with diarrhea, vomiting, fever, and abdominal cramps. If you experience these symptoms, contact your healthcare provider. In some cases, Salmonella leads to hospitalizations. The illness is likely to be more serious in children under five years old, the elderly, people with weak immune systems, and pregnant women. Salmonella is usually treated with antibiotics.

How to reduce risk of Salmonella from backyard flocks

• Wash hands thoroughly with soap and water immediately after touching live poultry. Adults should supervise hand washing of young children.
• Wash hands after removing soiled clothes and shoes.
• Clean poultry keeping equipment outside of the house.
• Have a pair of boots or shoes designated for working in your live poultry area and do not wear them in the house.
• Don’t eat or drink in the area where birds love or roam.
• Try not to let children younger than five years old, the elderly, or people with weak immune systems handle live poultry. If they do, have them take extra care to wash up well.
• Assume that wherever your flock roams is contaminated and take the necessary precautions.
• Cook eggs thoroughly.

 Enjoy our feathered friends and all of their benefits, but remember to take the proper health and safety precautions!

Farmers Market season, here we come!

In Thurston County, we are lucky to have multiple local Farmers Markets at our finger tips. Strolling through the aisles of booths full of colorful produce, beautiful crafts, and delightful locally made products can feel so magical. And now that it is spring, we get to enjoy the markets for the entire growing season ahead!

Many of our staff members here at Thurston County Public Health and Social Services are so excited about this, so we thought we’d share some safety tips for visiting Farmers Markets.

• Wash hands often. There are many opportunities for touching unique items for sale as well as sampling goodies and eating lunch. Be sure to take a quick break from the market to wash your hands throughout your visit, especially before you eat.
• Wash produce. Produce, whether it is organic or not, should be washed before you eat it.
• Be aware of your surroundings. Watch out for tripping hazards.
• Keep your kids close. When a market is crowded, it’s easy to lose sight of a little person. Talk to your kids about what to do if they get lost.
• Some vendors are required to have permits and others are not. For more information about permits see our Farmers Market Permitting and Reference Guide.
• Have fun supporting local vendors, enjoying local foods, and getting fresh air!

To help you get out and enjoy our local farmers markets, here is a list:

The Olympia Farmers Market at 700 N. Capitol Way Olympia, WA – Now open Thursday-Sunday

West Olympia Farmers’ Market at 1919 Harrison Ave. NW Olympia, WA – Open Tuesday evenings starting in mid-May

Yelm Farmers Market at Nisqually Springs Farm 17835 Hwy 507 Yelm, WA – Open Sundays starting May 31

Tenino Farmers Market at 301 Old Hwy 99 Tenino, WA – Opens Saturdays starting June 6

Tumwater Farmers Market at Capitol Boulevard and Israel Road Tumwater, WA – Open Wednesdays (11am to 2pm) starting in May

Healthy Holidays: Foodborne illness – Bah, humbug!

Nothing ruins the holiday festivities quite like becoming ill from a delicious holiday feast. It just seems so wrong! It doesn’t have to happen. You can take steps to prevent foodborne illness. Just remember: Clean, Separate, Cook, Chill

Clean

Maintain a clean space for handling food. Not just counter tops - this means that cutting boards, dishes, utensils and all hands that touch food and any kitchen items are clean. Discard paper towels or put cloth wipes through the laundry after wiping countertops, especially after cleaning up raw meat juice, otherwise you will be spreading germs around. When someone leaves the kitchen and comes back, be sure they wash their hands again before handling food.

Separate

Raw meats should always be separated from other foods. This includes in your shopping cart and bags and in storage. Raw meats from the grocery store often leak through the wrapping. Transfer them to a container that will prevent leaks better, like a zip sealing plastic bag, and keep a plate underneath to catch any possible leaks. Use separate cutting boards and dishes for raw meat.

Cook

A food thermometer is your friend. Cook food to a safe internal temperature.

- Turkey, chicken, and poultry: 165° F
- Roasts, steaks, or chops of beef, pork, veal, and lamb: 145° F
- Ground beef, pork, hamburger or egg dishes: 160° F
- Fish: 145° F
- Keep hot foods hot – above 135° F.
- Keep cold foods cold – below 41° F.
- Reheat leftovers to 165° F.

Chill

Refrigerate foods right away. Don’t leave it out to cool down. Cut food up and let it cool in open containers in the fridge. Once they are cool, put the lids on.

Here is a great video about Clean, Separate, Cook, Chill. Follow best food handling practices and do your best to keep everyone saying “Happy Holidays!” and not “Bah, humbug!”

Food Safety for Bake Sales

Bake sales are a popular way for organizations to raise money. Who can say no to delicious homemade baked goods for a good cause? When the time for a bake sale comes around, remember to keep food safety a top priority.

 No permit is needed for a nonprofit organization bake sale for charitable, educational, or religious purposes. However, there are some rules that are in an organization’s best interest to follow.

Only sell non-potentially hazardous food items.

Non-potentially hazardous foods are considered low risk for foodborne illness. Some examples are cookies, brownies, doughnuts, muffins, scones, fudge, fruit pies, cake, bread, or candy.

Potentially hazardous foods should not be included in a bake sale. These are items that are higher risk for foodborne illness and require refrigeration. Some examples are cream filled desserts, home canned foods, whipped cream, cream cheese, pumpkin pie, lemon meringue pie, cheesecakes, and custard desserts. 

Protect food from contamination sources.

Food sold to the public must be protected from exposure to bacteria, virus, and other contamination sources. 

   - Always wear clean disposable gloves or use tongs or bakery paper to transfer food items.

   - Protect foods by packaging them in food grade plastic wraps, bags, foil, or paper plates.

   - Cloth napkins and paper towels are not acceptable packaging.

   - Pre-wrapping items is a great way to protect the food.

   - Bake sale items should not be self serve, unless they are all pre-wrapped. There should be no bare hand contact with any of the food items.

Make sure consumers know their risk.

Post a sign in a clearly visible place that states that food items were prepared in a kitchen that is not inspected regularly by a regulatory authority.

Bake sales are a great way to raise funds. They allow us to share a group or organization’s mission as well as homemade goodies. To ensure that your bake sale is successful, be sure to follow all food safety precautions. 

More information about bake sales and food safety is available at our website at:

http://www.co.thurston.wa.us/health/ehfood

Healthy Holidays: Plastic Food?

Food is often a big part of the holiday season. Our last blog post was about food safety to prevent food borne illness. This post is about the best ways that we can store leftover food.

Many plastic containers for food storage (and serving) have the potential to leech chemicals into our food. The good news is that there are ways to avoid this.  Simply choose materials other than plastic to store food.

Use glass, ceramic or stainless steel for food storage instead of plastic. Inexpensive ideas include mason jars, re-used glass mayonnaise or peanut butter jars, and covered baking dishes.  Stainless steel food storage containers are small, lightweight and once the initial investment is made, will last forever. If you have a lot of plastic containers and few or no containers made of safer alternatives, phase out the plastic over time and replace them with glass, ceramic or stainless steel.

If you plan to use plastic containers, here are a few tips for reducing your risk of chemical exposure.

• Avoid putting hot food in plastic containers and never heat food in plastic containers. Wait until food cools before you transfer it into a plastic container and use glass or ceramic kitchenware for re-heating.
• Wash plastic kitchen items by hand, not in the dishwasher. As with hot food in plastic, plastic in a hot dishwasher allows for chemicals to leech.
• Discard old scratched up plastic kitchenware. The more scratched up it is, the more likely it is to leech.
• Instead of using plastic wrap to cover the food you put in the microwave, place a larger ceramic plate over the food.

Remember that you don’t have to make changes all at once – small changes can add up to big differences over time.

Happy and healthy holidays to all!