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"It is summer time and the living is easy"...and you want to keep it that way.  Don't upset your summer fun - follow these tips to help keep you safe and healthy!


Skin Cancer Prevention Tips

        From the Skin Cancer Foundation,

Since its inception in 1979, The Skin Cancer Foundation has always recommended using a sunscreen with an SPF 15 or higher as one important part of a complete sun protection regimen. Sunscreen alone is not enough, however. Read our full list of skin cancer prevention tips.                   

  • Seek the shade, especially between 10 AM and 4 PM.
  •  Do not burn.
  • Avoid tanning and UV tanning beds.
  • Cover up with clothing, including a broad-brimmed hat and UV-blocking sunglasses.
  • Use a broad spectrum (UVA/UVB) sunscreen with an SPF of 15 or higher every day. For extended outdoor activity, use a water-resistant, broad spectrum (UVA/UVB) sunscreen with an SPF of 30 or higher.
  • Apply 1 ounce (2 tablespoons) of sunscreen to your entire body 30 minutes before going outside. Reapply every two hours or immediately after swimming or excessive sweating.
  • Keep newborns out of the sun. Sunscreens should be used on babies over the age of six months.
  • Examine your skin head-to-toe every month.
  •  See your physician every year for a professional skin exam.




Planning a picnic? Follow these steps to keep foodborne germs from spoiling your party. 



Keep It Clean

  • Wash your hands with soap and running water for at least 20 seconds before preparing, eating, or handling food. Wash your hands after using the bathroom and touching pets.
  • Wash your cutting boards, dishes, utensils, and countertops with hot, soapy water after preparing each food item.

Separate Raw Meat from Other Foods

  • Separate raw meat, poultry, seafood, and eggs from foods that won’t be cooked before eating, such as fruit, salad greens, deli salads, and bread.
    • Use separate cutting boards, plates, and knives for fresh fruits and vegetables and for raw meat, poultry, seafood, and eggs.
    • Keep raw meat, poultry, seafood and eggs separate from other foods when shopping for groceries and when storing in the refrigerator.

Cook to a Safe Temperature

  • Use a food thermometer to make sure foods are cooked to a temperature hot enough to kill germs that could make you sick. Check this chart for recommended temperatures.
  • Follow recommended microwave cooking and standing times.
    • “Cold spots”—areas that are not completely cooked—can provide a hiding place for germs. For this reason, always follow cooking instructions and directions for “standing time”— the extra minutes food should rest to finish cooking.

Serve Foods Safely

  • If preparing food in advance, divide cooked food into shallow containers and store in a refrigerator or freezer. This encourages rapid, even cooling.
  • Keep hot foods hot, at 140°F or warmer. Use slow cookers, chafing dishes, and warming trays to keep food hot on the buffet table.
  • Keep cold foods cold, at 40°F or lower. Use small serving trays and replace often with fresh platters from the refrigerator, or place serving dishes in bowls of ice so they stay chilled.
  • For picnics and other outdoor meals, keep cold food in a cooler filled with ice or frozen gel packs until just before serving. Catering or getting food delivered? Make sure food that is catered or delivered stays at a safe temperature.
Watch the clock - throw out perishable food that has been sitting around at room temperature for more than two hours

Throw out perishable food that has been sitting at room temperature for 2 hours or more.

The Two-Hour Rule

  • Throw away any perishable foods that have been out at room temperature for 2 hours or more.
  • Toss them after 1 hour if they’ve been sitting out at temperatures of 90°F or hotter, such as food served at a picnic or outdoor family reunion.

Store and Reheat Leftovers the Right Way

  • Divide leftovers into smaller portions or pieces, place in shallow containers, and refrigerate or freeze.
  • Leftover foods should be refrigerated at 40°F or below as soon as possible and within two hours of preparation. It’s OK to put hot foods directly into the refrigerator.
  • Leftovers should be reheated to at least 165°F before serving. This includes leftovers warmed up in the microwave.
  • Learn how long food can be stored safely in the refrigerator and freezer.



Want to stay up on public health 'happenings". Click on the link below:

  CDC Vital Signs™ – Learn about the latest public health data. Read CDC Vital Signs™…  



Check out the Bloomington Active Living Coalition!



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