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<p align="center"><b><font face="Verdana" size="5" color="#0000FF">Health
Matters</font></b></p>
<p align="center"><font size="4">
<span style="font-family: Verdana; font-weight: 700">National Food
Safety Education Month</span></font></p>
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<o:p>
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2">September is National Food Safety
Education Month. It�s time to Fight BAC! and remember that practicing
four basic food handling behaviors � cook, clean, chill and separate �
can greatly reduce the risk of foodborne illness in the home. </font>
</p>
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2"> </font></p>
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2">The US food supply is among the safest in
the world, but organisms that you can�t see, smell, or taste � bacteria,
viruses and tiny parasites � are everywhere in the environment. These
microorganisms � called pathogens � can invade food and cause illness,
sometimes severe and even life-threatening illness, especially in young
children, older adults, and persons with weakened immune systems. In
pregnant women, foodborne illness can endanger unborn babies.</font></p>
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2"> </font></p>
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2">The most common symptoms of foodborne
illness are diarrhea, abdominal cramps, vomiting, head- or muscle-aches,
and fever. Symptoms usually appear 12 to 72 hours after eating
contaminated food but may occur between 30 minutes and 4 weeks later.
Most people recover within 4 to 7 days without needing antibiotic
treatment. If symptoms are severe or the ill person is very young, very
old, pregnant, or already ill, it is best to call your doctor
immediately.</font></p>
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2"> </font></p>
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2">Everyone should follow these four simple
steps to food safety �</font></p>
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2"> </font></p>
<blockquote>
<p class="MsoNormal" style="margin: 1px 5px" align="justify"><b>
<font face="Verdana" size="2">1.) Clean: Wash hands and surfaces
often.</font></b></p>
<p class="MsoNormal" style="margin: 1px 5px" align="justify"> </p>
<p class="MsoNormal" style="margin: 1px 5px" align="justify">
<font face="Verdana" size="2">Bacteria, viruses, and parasites can
be spread throughout the kitchen and get onto cutting boards,
utensils, and countertops. Here�s how to Fight BAC!:</font></p>
<!--mstheme--></font><!--msthemelist--><table border="0" cellpadding="0" cellspacing="0" width="100%">
<!--msthemelist--><tr><td valign="top" width="42"><img src="../_themes/copy-of-blends/blebul1a.gif" width="15" height="15" hspace="13" alt="bullet"></td><td valign="top" width="100%"><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<p class="MsoNormal" style="margin: 1px 5px" align="justify">
<font face="Verdana" size="2">Wash hands with soap and water <i>
<u>before </u></i>and <i><u>after</u></i> handling food, and
after using the bathroom, changing diapers; or handling pets.</font><!--mstheme--></font><!--msthemelist--></td></tr>
<!--msthemelist--><tr><td valign="baseline" width="42"><img src="../_themes/copy-of-blends/blebul1a.gif" width="15" height="15" hspace="13" alt="bullet"></td><td valign="top" width="100%"><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<p class="MsoNormal" style="margin: 1px 5px" align="justify">
<font face="Verdana" size="2">Wash cutting boards, dishes, and
counter tops with hot, soapy water after preparing each food
item and before you go on to the next food.</font><!--mstheme--></font><!--msthemelist--></td></tr>
<!--msthemelist--><tr><td valign="baseline" width="42"><img src="../_themes/copy-of-blends/blebul1a.gif" width="15" height="15" hspace="13" alt="bullet"></td><td valign="top" width="100%"><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<p class="MsoNormal" style="margin: 1px 5px" align="justify">
<font face="Verdana" size="2">Important: Rinse raw produce in
water. Don�t use soap or detergents. If necessary, use a small
vegetable brush to remove surface dirt. </font><!--mstheme--></font><!--msthemelist--></td></tr>
<!--msthemelist--></table><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<p class="MsoNormal" style="margin: 1px 5px" align="justify"> </p>
<h1 style="margin: 1px 5px" align="justify"><!--mstheme--><font color="#330099">
<font face="Verdana" size="2" color="#000000">2.) Separate<span style="text-decoration: none">:
Don�t cross-contaminate. </span></font><!--mstheme--></font></h1>
<p style="margin: 1px 5px" align="justify"> </p>
<h1 style="margin: 1px 5px" align="justify"><!--mstheme--><font color="#330099">
<font face="Verdana" size="2" color="#000000">
<span style="text-decoration: none; font-weight: 400">
Cross-contamination is the word for how bacteria, viruses, and
parasites can be spread from one food product to another. This is
especially true when handling raw meat, poultry, seafood, and eggs,
so keep these foods and their juices away from ready-to-eat foods.
Here�s how to Fight BAC!:</span></font><!--mstheme--></font></h1>
<!--mstheme--></font><!--msthemelist--><table border="0" cellpadding="0" cellspacing="0" width="100%">
<!--msthemelist--><tr><td valign="top" width="42"><img src="../_themes/copy-of-blends/blebul1a.gif" width="15" height="15" hspace="13" alt="bullet"></td><td valign="top" width="100%"><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2">Separate raw meat, poultry, and
seafood from other foods in your grocery shopping cart and in
your refrigerator.</font><!--mstheme--></font><!--msthemelist--></td></tr>
<!--msthemelist--><tr><td valign="baseline" width="42"><img src="../_themes/copy-of-blends/blebul1a.gif" width="15" height="15" hspace="13" alt="bullet"></td><td valign="top" width="100%"><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2">If possible, use a different
cutting board for raw meat, poultry and seafood products.</font><!--mstheme--></font><!--msthemelist--></td></tr>
<!--msthemelist--><tr><td valign="baseline" width="42"><img src="../_themes/copy-of-blends/blebul1a.gif" width="15" height="15" hspace="13" alt="bullet"></td><td valign="top" width="100%"><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2">Always wash hands, cutting boards,
dishes, and utensils with hot, soapy water after they come in
contact with raw meat, poultry, seafood, and eggs.</font><!--mstheme--></font><!--msthemelist--></td></tr>
<!--msthemelist--><tr><td valign="baseline" width="42"><img src="../_themes/copy-of-blends/blebul1a.gif" width="15" height="15" hspace="13" alt="bullet"></td><td valign="top" width="100%"><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2">Use separate plates for cooked
food and raw foods.</font><!--mstheme--></font><!--msthemelist--></td></tr>
<!--msthemelist--></table><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<p class="MsoNormal" align="justify" style="margin: 1px 5px"> </p>
<h1 style="margin: 1px 5px" align="justify"><!--mstheme--><font color="#330099"><font color="#000000">
<font face="Verdana" size="2">3.)</font><span style="font-family: Verdana; font-weight: 400"><font size="2">
</font></span></font><font face="Verdana" size="2">
<font color="#000000">Cook: Cook to proper temperatures.</font><span style="text-decoration: none">
</span></font><!--mstheme--></font></h1>
<p style="margin: 1px 5px" align="justify"> </p>
<h1 style="margin: 1px 5px" align="justify"><!--mstheme--><font color="#330099">
<font face="Verdana" size="2" color="#000000">
<span style="text-decoration: none; font-weight: 400">Food safety
experts agree that foods are properly cooked when they are heated
for a long enough time and at a high enough temperature to kill the
harmful pathogens that cause foodborne illness. The best way to
Fight BAC! is to:</span></font><!--mstheme--></font></h1>
<!--mstheme--></font><!--msthemelist--><table border="0" cellpadding="0" cellspacing="0" width="100%">
<!--msthemelist--><tr><td valign="top" width="42"><img src="../_themes/copy-of-blends/blebul1a.gif" width="15" height="15" hspace="13" alt="bullet"></td><td valign="top" width="100%"><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<h1 style="margin: 1px 5px" align="justify"><!--mstheme--><font color="#330099">
<font face="Verdana" size="2" color="#000000">
<span style="text-decoration: none; font-weight: 400">Use a
clean thermometer that measures the internal temperature of
cooked food to make sure meat, poultry, and casseroles are
cooked to the correct temperatures. (Some examples are: Ground
meat = 160�F, ground turkey = 165�F, whole chicken/turkey
= 180�F, chicken breasts, roast = 170�F, beef � medium
rare/medium/well done = 145/160/170�F, pork = 160�F, and
leftovers/casseroles = 165�F.)</span></font><!--mstheme--></font></h1>
<!--mstheme--></font><!--msthemelist--></td></tr>
<!--msthemelist--><tr><td valign="baseline" width="42"><img src="../_themes/copy-of-blends/blebul1a.gif" width="15" height="15" hspace="13" alt="bullet"></td><td valign="top" width="100%"><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<h1 style="margin: 1px 5px" align="justify"><!--mstheme--><font color="#330099">
<span style="font-weight: 400">
<font face="Verdana" size="2" color="#000000">
<span style="text-decoration: none">Cook eggs until the yolk and
white are firm. If you use recipes in which eggs remain raw or
only partially cooked, use pasteurized eggs.</span> Fish
should be opaque and flake easily with a fork.</font></span><!--mstheme--></font></h1>
<!--mstheme--></font><!--msthemelist--></td></tr>
<!--msthemelist--><tr><td valign="baseline" width="42"><img src="../_themes/copy-of-blends/blebul1a.gif" width="15" height="15" hspace="13" alt="bullet"></td><td valign="top" width="100%"><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2" color="#000000">When cooking in a
microwave oven, make sure there are no cold spots where
pathogens can survive. For best results, cover food, stir, and
rotate for even cooking. If there is no turntable, rotate the
dish by hand once or twice during cooking.</font><!--mstheme--></font><!--msthemelist--></td></tr>
<!--msthemelist--><tr><td valign="baseline" width="42"><img src="../_themes/copy-of-blends/blebul1a.gif" width="15" height="15" hspace="13" alt="bullet"></td><td valign="top" width="100%"><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2" color="#000000">Bring sauces,
soups, and gravy to a boil when reheating.</font><!--mstheme--></font><!--msthemelist--></td></tr>
<!--msthemelist--></table><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
</blockquote>
<blockquote>
<h1 style="margin: 1px 5px" align="justify"><!--mstheme--><font color="#330099"><font color="#000000">
<span style="text-decoration: none"><font face="Verdana" size="2">
4.) </font></span><font face="Verdana" size="2">Chill<span style="text-decoration: none">:
Refrigerate promptly.</span></font></font><!--mstheme--></font></h1>
<p style="margin: 1px 5px" align="justify"> </p>
<h1 style="margin: 1px 5px" align="justify"><!--mstheme--><font color="#330099">
<font face="Verdana" size="2" color="#000000">
<span style="text-decoration: none; font-weight: 400">Refrigerate
foods quickly because cold temperatures keep harmful pathogens from
growing and multiplying. So, set your refrigerator no higher than
40�F and the freezer at 0�F. Check these temperatures occasionally
with an appliance thermometer. Then Fight BAC! by following these
steps: </span></font><!--mstheme--></font></h1>
<!--mstheme--></font><!--msthemelist--><table border="0" cellpadding="0" cellspacing="0" width="100%">
<!--msthemelist--><tr><td valign="top" width="42"><img src="../_themes/copy-of-blends/blebul1a.gif" width="15" height="15" hspace="13" alt="bullet"></td><td valign="top" width="100%"><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<h1 style="margin: 1px 5px" align="justify"><!--mstheme--><font color="#330099">
<font face="Verdana" size="2" color="#000000">
<span style="text-decoration: none; font-weight: 400">
Refrigerate or freeze perishables, prepared foods, and leftovers
within two hours </span></font><span style="font-weight: 400">
<font face="Verdana" size="2" color="#000000">
<span style="text-decoration: none">or sooner.</span>
</font></span><!--mstheme--></font></h1>
<!--mstheme--></font><!--msthemelist--></td></tr>
<!--msthemelist--><tr><td valign="baseline" width="42"><img src="../_themes/copy-of-blends/blebul1a.gif" width="15" height="15" hspace="13" alt="bullet"></td><td valign="top" width="100%"><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<h1 style="margin: 1px 5px" align="justify"><!--mstheme--><font color="#330099">
<font face="Verdana" size="2" color="#000000">
<span style="text-decoration: none; font-weight: 400">Never
defrost food at room temperature. Thaw food in the
refrigerator, under cold running water, or in the microwave.</span></font><!--mstheme--></font></h1>
<!--mstheme--></font><!--msthemelist--></td></tr>
<!--msthemelist--><tr><td valign="baseline" width="42"><img src="../_themes/copy-of-blends/blebul1a.gif" width="15" height="15" hspace="13" alt="bullet"></td><td valign="top" width="100%"><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2" color="#000000">Marinate foods in
the refrigerator.</font><!--mstheme--></font><!--msthemelist--></td></tr>
<!--msthemelist--><tr><td valign="baseline" width="42"><img src="../_themes/copy-of-blends/blebul1a.gif" width="15" height="15" hspace="13" alt="bullet"></td><td valign="top" width="100%"><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2" color="#000000">Divide large
amounts of leftovers into shallow containers for quick cooling
in the refrigerator.</font><!--mstheme--></font><!--msthemelist--></td></tr>
<!--msthemelist--><tr><td valign="baseline" width="42"><img src="../_themes/copy-of-blends/blebul1a.gif" width="15" height="15" hspace="13" alt="bullet"></td><td valign="top" width="100%"><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2" color="#000000">Don�t pack the
refrigerator. Cool air must circulate to keep food safe.
</font><!--mstheme--></font><!--msthemelist--></td></tr>
<!--msthemelist--></table><!--mstheme--><font face="Trebuchet MS, Arial, Helvetica">
</blockquote>
<p class="MsoNormal" align="justify" style="margin: 1px 5px">
<font face="Verdana" size="2" color="#000000"> </font></p>
<p align="justify" style="margin: 1px 5px">
<span style="font-family: Verdana"><font size="2">For more information
on Fight BAC!, you can check out the following website:
<a style="color: blue; text-decoration: underline; text-underline: single" href="http://www.fightbac.org/">
www.fightbac.org</a>. Or you can check out the Massachusetts Department
of Public Health Food Protection Program website:
<a style="color: blue; text-decoration: underline; text-underline: single" href="http://www.state.ma.us/dph/fpp/retail/">
http://www.state.ma.us/dph/fpp/retail/</a>.</font></span></p>
<p style="text-indent: 0; margin-top:1; margin-bottom:1" align="left">
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