Have-a-food-safe-summer thumbnail 2015

Food Safety Concerns Rise During Summer Months

Brewster, NY – Warm summer weather, picnics and barbeques can present challenges to ensuring food safety. Food may be improperly cooked or stored, or simply left out in the sun too long,
giving bacteria a chance to grow. Foodborne illness is a serious matter resulting in approximately 3,000 deaths nationwide each year.

“Meat always must be cooked to the proper temperature to ensure its safety,” says Health Commissioner Allen Beals, MD. “Illness-causing E-coli and salmonella can be present in undercooked meats such as hamburger and chicken and these bacteria can cause severe illness and even death.” The juice of the meat usually changes color when fully cooked, but relying on this alone
is not sufficient. Check the food’s internal temperature with a stem thermometer in the center. Cook meat to at least 130ºF (for a rare steak), chicken to 165ºF, hamburger to 158 ºF and fish to 140ºF.

Other rules to follow consistently to protect against foodborne illness include:

 Eggs, milk, meats, chicken, seafood, cooked leftovers, gravies, soups, or products with these
ingredients, should be kept at 40° F, or lower. Discard if their temperature exceeds 40°F.
 Fruits, vegetables, juices, and cheeses may be stored above 40° F for a limited time. Check
appearance, odor, texture and color before serving or eating.
 Select frozen and refrigerated products last when shopping. Refrigerate or freeze these items
immediately on arriving home. Never thaw frozen foods at room temperature, use your
refrigerator.
 Use a stem thermometer to ensure foods are at the correct temperature when storing, serving,
or checking for doneness.
 Cool leftovers quickly and refrigerate. Reheat leftovers only once to 165°F or over.
 Keep hot foods hot and cold foods cold. Cold foods should be stored at 40°F or lower. When
serving hot foods, keep them hot at 140° F or higher.
 To keep foods hot, use a heat source underneath the food, and to keep foods chilled,
have the cooling source/ice packs on top of foods.
 If uncertain whether a food item is fresh, follow this rule: WHEN IN DOUBT, THROW IT
OUT.

Kitchen and personal cleanliness is important year-round:
 Wash hands and under fingernails thoroughly with hot water and soap before preparing food
and after handling raw fish, meats and poultry.
 Wash and sanitize sponges and dishrags in the dishwasher, or sanitize them by heating in the
microwave on high for at least one minute.
 Wash and sanitize any surface that comes in contact with food. To make a sanitizing solution,
place a capful of bleach in a gallon of water and use for wiping down food surfaces. Rinse
with clean water after sanitizing. Ideally, refrigerators should be cleaned at least once a week.

For more information, call the Putnam County Department of Health’s Food Safety Program at (845) 808-1390.

The Health Department’s mission is to improve and protect the health of the Putnam County community, composed of nearly 100,000 residents. Core services include community health assessment, disease surveillance and control, emergency preparedness, environmental health protection, family health promotion and health education. For more information, please visit our website at www.putnamcountyny.com/health; or visit our social media sites on Facebook at www.facebook.com/putnamhealth and Twitter @PutnamHealthNY.

2015 race logo

Registration Is Open for Second Annual “Run 4 Your Life” Event set for Sunday, September 27th

Brewster, NY—The Putnam County Department of Health (PCDOH) announced that online registration for the Second Annual “Run 4 Your Life” event is now open. Building on last year’s
success with over 300 participants, this year’s event will take place on Sunday, September 27. The first 175 adult runners or walkers to register online are guaranteed to receive a free performance race t-shirt, a one-month membership to NY Sports Club and commemorative race glass.

Run 4 Your Life is actually three events of various distances, starting at 10 a.m. with a 5 kilometer (3.1 miles) race, followed by a one-mile walk and a Kids’ half-mile fun run. All events will start and finish by the PCDOH at One Geneva Road in Brewster. Online registration can be accessed through the health department webpage at www.PutnamCountyNY.gov/health/healthevents.

“Last year’s event was truly a cross-generational event. We had children, parents and grandparents—participants from 5 to 71 years of age. This year’s festivities will be bigger and better
than ever,” says Allen Beals, MD, Commissioner of Health for Putnam County. “Remember, the event was conceived not only to promote running and walking as ideal ways to enhance fitness, but
also to showcase how much more fun they can be when shared with family and friends. So it is a full morning of fun, rain or shine, complete with free post-race refreshments for all.”

Like last year, all walkers and Kids’ Fun Run finishers will receive commemorative medals. Mile markers and water stops will be set up and automatic “chip” timing will be used
for the 5km race.

To download an entry blank or for a link to register online, visit the health department’s webpage at www.putnamcountyny.com/health/run4yourlife/.

Organizations that would like to sponsor, or volunteers who would like to help out on race day, can call the Health Department at 808-1390.

The Health Department’s mission is to improve and protect the health of the Putnam County community, composed of nearly 100,000 residents. Core services include community health assessment, disease surveillance and control, environmental health protection, emergency preparedness, family health promotion and health education.

For more information, please visit our website at www.putnamcountyny.com/health; or visit our social media sites on Facebook at www.facebook.com/putnamhealth and Twitter @PutnamHealthNY.

Water_SafetyThumbnail

Children’s Camp Operator’s Seminar

*** Water Safety Segment starts at minute 6***

Brewster, NY—Spring is finally in the air. One sure sign is the Camp Operator’s Seminar conducted by the Putnam County Department of Health (PCDOH). This year’s event, held on Tuesday, April 7, from 9:30 a.m. to 1 p.m., brought together six health and safety experts, including guest speaker Frank Pia, PhD, an expert in drowning recognition and aquatic area supervision and safety.

“We hold this event every year for the camp operators in Putnam County,” says Associate Public Health Sanitarian Marianne Burdick, MPH, who oversees camp operations. “It is attended on a voluntary basis by dozens of operators from our 28 camps in the county, and is a true testament to how seriously they take safety concerns of our campers.”

“For the health department, the safety of our youngest residents is a top priority and there is no such thing as being overly prepared,” says Allen Beals, M.D., Commissioner of Health, who welcomed the attendees.

Kristine Boyle, a nutritionist and health educator, updated the operators on food allergies and dietary preferences, and public health sanitarians Mike Luke, Lisa Seymour and Mitchell Lee discussed how to prepare for a variety of emergency situations including power outages, fire, flooding and sewage concerns. Public health nurse Jeannette Baldanaza spoke about Immunizations and the continuing concern over measles. Mike Luke wrapped up the presentation with a session on rabies awareness.

The Health Department’s mission is to improve and protect the health of the Putnam County community, composed of nearly 100,000 residents. Core services include community health assessment, disease surveillance and control, environmental health protection, family health promotion and health education. For more information, please visit our website at www.putnamcountyny.com/health; or visit our social media sites on Facebook at www.facebook.com/putnamhealth and Twitter @PutnamHealthNY.

Camp ops full

health symbol

Putnam County Ranks Second in NYS for Health Outcomes

Brewster, NY—The 2015 County Health Rankings & Roadmaps, presented by the Robert Wood Johnson Foundation and the University of Wisconsin Population Health Institute, were released to the
public this morning. For the sixth consecutive year, Putnam County ranks among the top five counties in the state, with advancement up to second place, from fourth last year, out of 62 counties. These rankings provide a snapshot of a community’s health and a starting point for investigating and discussing ways to improve health.

“Again I am so proud of our Putnam County residents and the healthy choices they make,” said County Executive MaryEllen Odell. “We are ranked among the highest counties in the entire state
because of our residents, and the work our Health Department does to make our community a healthier place to live, work and play.”

“Helping Putnam residents improve their health and increasing access to resources that support their efforts is our number-one goal,” said Allen Beals, M.D., Commissioner of Health. “We do this
through education, prevention and enforcement.” The rankings are based on a model of population health that emphasizes many factors that can positively impact health if improved.

The Putnam County Department of Health continues to partner with more than 80 community partners to implement the county’s Community Health Improvement Plan (CHIP) for 2013-2017. In 2014 the Health Department continued its chronic disease prevention efforts with Eat Smart Restaurant Week, the Run 4 Your Life event, worksite wellness and school gardening programs.

For more information on the 2015 County Health Rankings & Roadmaps, visit http://www.countyhealthrankings.org

The Health Department’s mission is to improve and protect the health of the Putnam County community, composed of nearly 100,000 residents. Core services include community health assessment, disease surveillance and control, environmental health protection, family health promotion and health education. For more information, please visit our website at www.putnamcountyny.com/health; or visit our social media sites on Facebook at www.facebook.com/putnamhealth and Twitter @PutnamHealthNY.

Capture

Putnam County DOH Hosts 9th Annual Food Operator’s Seminar; Second Annual Eat Smart Restaurant Week Campaign Kicks Off

Brewster, NY—More than 150 food establishments were represented at this year’s Food Operator’s Seminar, conducted by the Putnam County Department of Health (PCDOH). The ninth annual event, held on Tuesday, March 3 and repeated on Monday, March 9, brought together owners, chefs and caterers of Putnam County’s restaurants, delicatessens, food shops and institutional food services, to learn about hot topics and trends in the food industry. Subjects included Putnam’s farming initiative, second annual Eat Smart Restaurant Week, and emergency preparedness for restaurants. For the first time, break-out sessions further offered a choice of topics: restaurants and social media, special dietary options such as vegan, vegetarian, gluten-free and other food allergy-related requests, or ultraviolet water disinfection systems.

Putnam County Executive, MaryEllen Odell welcomed the crowd, applauding the food and beverage representatives for their role driving the Putnam economy. Ms. Odell spoke of her longtime involvement in the industry, and her own previous work experience in the “F and B” sector. As County Executive, she has focused on business and economic development, and has been a strong supporter of Eat Smart Restaurant Week.

Allen Beals, M.D., Commissioner of Health, and Kristine Boyle, a nutritionist and health educator at the health department, each reported on last year’s successful launch of Eat Smart Restaurant Week.

“Restaurant support was very enthusiastic,” said Dr. Beals. “We had 35 establishments participating and great input from chefs and other partners of Putnam’s top restaurants. No doubt about it—we showed that a delicious meal can also be healthful. That was the ultimate point.”

Ms. Boyle described survey results from customers, noting that “More than 95 percent reported they would be participating in 2015 Eat Smart Restaurant Week.” This year’s event will run from September 27 to October 11. Restaurants interested in more information should contact Kris Boyle or public health sanitarian Shawn Rogan, coordinator of the Food Operator’s Seminar, at the PCDOH at 845-808-1390.

The seminar also provides an opportunity for the health department to acknowledge outstanding service by food establishments. Award winners included Patrick and Carol Cutillo of Cutillo’s, who received a Lifetime Achievement Award for 53 years of operational excellence. Six Commissioner’s Gold Awards for operational excellence, the department’s highest and most stringent honor, were distributed to The Arch, the Brewster Central School District’s JFK Elementary School and Brewster High School, Rocco’s Pizza, Watchtower and the William Koehler Center. Commendation Awards for distinguished performance went to Gino’s Trattoria & Pizzeria and Redendo’s, and Food Safety Partnership Awards were presented to Eveready Diner, Ledley Catering and Scoops-N-More.

The Health Department’s mission is to improve and protect the health of the Putnam County community, composed of nearly 100,000 residents. Core services include community health assessment, disease surveillance and control, environmental health protection, family health promotion and health education. For more information, please visit our website at www.putnamcountyny.com/health; or visit our social media sites on Facebook at www.facebook.com/putnamhealth  and Twitter @PutnamHealthNY.

Photo Caption:

Health Commissioner Allen Beals, center, with award-winning chefs and food managers, from left: Patrick Lekaj, Rocco’s Pizza; Owen Patterson, Watchtower; Marco Barbaro, Gina’s Trattoria & Pizzeria; Albeiro Jimenez, The Arch; Health Commissioner Allen Beals, Brian Ledley, Ledley Catering, and from the William Koehler Center, Kathleen Fetky, Pat Sheehy and Mary Klepack. Other winners not pictured include those from Eveready Diner, Redendo’s and Scoops-N-More.

Capture

Article by Health Commissioner Allen Beals on Eat Smart Restaurant Week receives statewide attention in the NYSAC News Magazine

Eat Smart Restaurant Week Putnam County Program Promotes Health, Supports Local Businesses

Posted on February 9, 2015 by NYSAC

By Allen Beals, MD, JD, The Commissioner of Health in Putnam County

Good nutrition is important for a long and healthy life, and local economies benefit from a strong restaurant sector. The intersection of these realities, coupled with the fact that chronic disease and obesity prevention tops the NYS Department of Health’s Prevention Agenda 2013-2017, led the Putnam County Department of Health to plan and implement a two-week restaurant event, entitled Eat Smart Restaurant Week (ESRW). The phrase “eat smart” was selected over “eat healthy,” based on the fact that the notion of “healthy” eating may be a turn-off for many, conjuring up images of a plate of steamed broccoli. The initiative was designed to spotlight the concept that “healthy and delicious can go hand in hand,” and to attract customers who were interested in both tasty offerings and good health.

Many factors contribute to the epidemic of obesity and the associated illnesses of diabetes, heart disease and some cancers. Among the risk factors identified by public health researchers is a trend for Americans to consume more “away-from-home foods” than ever before. These foods often have more calories, salt and fats than home cooked meals, and are served in bigger portions as well.

Putnam County Department of Health (PCDOH) food sanitarians have worked closely with its food operators on food safety issues for decades. In fact, ensuring food safety is a fundamental health department activity. In recent years, the PCDOH’s sanitarians have expanded their role beyond informing and educating around regulations and compliance issues. The department began hosting an annual Food Operators Seminar in 2007 to provide a forum to educate about new trends in the food industry. Although the one-day program is not mandated, the event has been well attended each of the eight years it has been held. Typically nearly 40 percent of the county’s 377 food establishments attend. In addition to disseminating information and education, the gathering has been used to “read the pulse” of restaurateurs and other food preparers, to assess what training needs may be going unmet and to identify new areas of potential collaboration.

National Restaurant News, the leading trade publication for the food service industry, has reported that customers say they will eat out less frequently due to concerns about their health. Putnam food operators were aware of this market forecast and additionally felt that they might be missing out on a growing market of more health conscious diners. The ESRW concept was conceived to address this trend and had its early launch to the local industry at the March 2014 seminar. A panel discussion was held with local Putnam farmers, chefs, restaurateurs, the Health Commissioner and a manager from the Putnam County Planning Department. In addition, presentations were made by a PCDOH food sanitarian and a nutritionist, all of which served as a springboard to move the project forward and gain support from food operators.

Since there was no registration fee for participating restaurants, this new event could not only highlight more Putnam restaurants, but also could include a broader variety of food establishments, important given the fact that “away-from-home-foods” are not solely limited to dine-in restaurants. By the time ESRW kicked off in September 2014 for its two-week stretch, 35 Putnam eateries were on board. Restaurants, deli or counterstyle establishments, one “fastfood” chain and a few cafeteria-style operations all were eager to work closely with health department nutritionists. Together they finely tuned selected menu items to ensure they were both delicious and healthy.

Participants were allowed to submit between two to five recipes and a pre-established four-point criteria system was used to assess the selections. Health department nutritionists formulated the guidelines based on evidence-based practice and analyzed the recipe submissionsall at no cost to the restaurant operators. The four principles included moderate portion sizes for meat, poultry, fish, cheese, pastas and grains; an emphasis on fresh, local vegetables; healthy oils, also in moderation, and finally, salt and high sodium ingredients used sparingly. Our nutritionists, working with the chefs, tweaked each recipe until it was acceptable under our healthy choice criteria.

ESRW kicked-off with a press event, unveiling a specially designed ESRW event logo at one of the early participating restaurants. Further news releases included announcements when new restaurant menus selections were approved and “photo ops” when “participating restaurant” signage was put on display at individual locales. Marketing included media releases, social media posts, online publication and calendar listings utilized by the PCDOH; advertising dollar support from the Putnam County Tourism Office, as well as full endorsements from Putnam’s Economic Development Corporation and the Office of the County Executive. Pre-event publicity also included a 30-minute television production which aired opening week on “Good Day Hudson Valley,” featuring three owner chefs and health department staff.

Plans are already underway for the 2015 ESRW, scheduled for September 27 through October 11. Customer satisfaction survey results from the inaugural event have been collected and are being analyzed. Food operators and other stakeholders are being formally and informally solicited for their opinions, with ongoing face-to-face feedback, and a planned survey and focus groups at next year’s seminar. This input will be used to improve next year’s event.

By developing and strengthening these business and community partnerships, employing social marketing and a comprehensive promotional campaign, the Putnam County Department of Health has reimagined what public health can do to educate and inspire the public to make more informed and healthier choices in their diet.