CHENANGO COUNTY – September is National Food Safety Education Month.

Everyone eats and drinks each day, usually without thinking about food safety or foodborne illnesses. When food safety measures break down or are not in place, it can cause foodborne illnesses.

Most people have experienced foodborne illness to some degree and statistically will experience foodborne illness again in the future. In most cases, a food safety breakdown results in mild foodborne illness symptoms and a few uncomfortable hours spent in the bathroom; however, foodborne illness can lead to severe symptoms resulting in hospitalization and even death.

The Environmental Division of the Chenango County Health Department works to protect public health and provide food safety information to food service facility operators and to consumers. This department is responsible for approving, permitting, and inspecting food service establishments in Chenango County for compliance with New York State Sanitary Code; but food safety does not stop there!

Foodborne illness affects all populations. What can you, as a consumer, do to stay safe? The Chenango County Health Department is encouraging everyone to learn the basics of food safety and use best practices at home and when serving the public to keep our community safe. Consumers can also contact the Department of Health to report foodborne illnesses or to file a complaint if they believe a food safety breakdown has occurred. Contact the Environmental Division of the Chenango County Health Department at (607) 337-1673.

These are some Safety Tips to Avoid Food-borne Illnesses:

Wash your hands and surfaces often and wash utensils, cutting boards, and countertops with hot, soapy water after preparing each food item.

Thaw frozen food safely in the refrigerator, cold water, or the microwave. Never thaw food on the counter because bacteria multiply quickly in the parts of the food that reach room temperature. Bacteria live in the “danger zone” of 40°F to 140°F.

Keep raw meats separate from other foods. That means using separate cooking utensils, too. The juices from raw meat may contain bacteria that make people sick.

Use a food thermometer to ensure foods are cooked to a safe internal temperature.

Refrigerate your leftovers or perishable foods within two hours of serving to prevent bacteria from growing.

For more information, please visit the following websites:

Cooking outdoors and for a crowd: www.health.ny.gov/publications/3199/

Visit the New York State Department of Health website: www.health.ny.gov/environmental/indoors/food_safety/consumer_guidance.htm

Guidance and advice for eating Sportfish: www.health.ny.gov/environmental/outdoors/fish/health_advisories/

Persons with questions or requiring additional information may contact the Chenango County Health Department at (607) 337-1660.

– Information from the Chenango County Health Department