06/25/2014 Ofc Rumery-Taylor
0700- shift change w/Ofc O'Connor-PFD shift change
0800- met ferry
0810- Medcu 12 walk in patient-refused transport-parent took child up on
CBL
0930- met ferry-patrolled Island
1030- met ferry-patrolled Island
1130- met ferry
1230- met ferry-patrolled Island
1430- shift change
Health Tip of the
Week
Food Safety Basics for
Fruits and Vegetables
Carefully select fresh fruits
and vegetables. When shopping, look for produce that is
not damaged or bruised and make sure that pre-cut produce is refrigerated or
surrounded by ice.Rinse all fruits and vegetables before eating. This recommendation also applies to produce with rinds or skins that are not eaten. Rinse produce just before preparing or eating to avoid premature spoilage. Follow these simple steps:
- Clean all surfaces and utensils with soap and hot water, including cutting boards, peelers, counter tops, and knives that will touch fresh produce. Wash hands with soap and warm water for at least 20 seconds before and after handling fresh fruits and vegetables.
- Rinse fresh fruits and vegetables, including those with skins and rinds that are not eaten, under clean running water and avoid using detergents or bleach. Remove the outer leaves of leafy vegetables such as lettuce and cabbage before washing. Produce with firm skin, such as potatoes, may require rubbing with a vegetable brush while rinsing under clean running water to remove all soil.
- Dry fruits and vegetables with a clean paper towel and prepare, cook, or eat.
- Packaged produce labeled "ready to eat," "pre-washed," or "triple washed" can be used without further washing.
Source: cdc.gov
