Here are some tips to have a safe Fourth of July holiday for you, your family, and friends:
- Never allow young children to handle fireworks
- Older children should use them only under close adult supervision
- Never use fireworks while impaired by drugs or alcohol
- Anyone using fireworks or standing nearby should wear protective eyewear
- Never hold lighted fireworks in your hands
- Never light them indoors
- Only use them away from people, houses and flammable material
- Never point or throw fireworks at another person
- Only light one device at a time and maintain a safe distance after lighting
- Never ignite devices in a container
- Do not try to re-light or handle malfunctioning fireworks
- Soak both spent and unused fireworks in water for a few hours before discarding
- Keep a bucket of water nearby to fully extinguish fireworks that don’t go off or in case of fire
- Never use illegal fireworks
- Beware of sparkers as they can be dangerous
Source: National Safety Council in America
With extreme hot weather you need to be extra careful with food safety. And if you are barbecuing this weekend extend, here are some barbeque safety tips:
- Only use grills outside
- Place your grill away from your home
- Make sure your grill is located on a flat, level surface
- Check your grill for leaks
- Always clean your grill after use
- Never leave your barbecue grill unattended while in use
- Wear appropriate clothing
- Keep a spray bottle on hand
- Always have a fire extinguisher close by
Source: First Alert
When planning a picnic, making packed lunches or preparing for any other occasion where you are eating away from home, be aware of the basic food safety rule - keep hot foods hot and cold foods cold.You should also:
Some practical hints for keeping food safe to eat when you have a barbeque at home are:
- Keep the meat in the fridge until you are ready to start cooking it.
- Store raw meats and poultry separately from cooked items, and below other food so that raw juices do not contaminate other food.
- Cook food to at least 75 °C. Use a meat thermometer to check the final temperature. Using a thermometer is the best way to ensure that meats are properly cooked. If you don’t have one, you should cook poultry until the meat is white - there should be no pink flesh. Similarly, if there is no thermometer, cook hamburgers, mince, sausages, and other meats right through until any juices run clear.
- Never buy cracked or dirty eggs and always thoroughly cook any food made from eggs.
- Use a clean plate for all cooked meats - don’t re-use the same plate or container that held raw meats. Don’t use the same equipment used to cook raw food (such as tongs or forks) to handle cooked food.
- Take salads, pates, dips, and other perishables outside only when required, and return them to the fridge when that part of the meal is finished.
- Throw out any high-risk food left in the temperature danger zone for more than 4 hours. Don’t put it in the fridge and don’t leave it for later.
- Cover food and keep birds, insects, and animals away from it.
Source: Better Health Channel