There is nothing quite like going out for a bite to eat, or gathering friends and family for a special home-cooked meal or an outdoor barbecue, and ending up sick . . . really sick. The Centers for Disease Control and Prevention estimate that every year about 76 million people in the United States become ill from harmful bacteria in food; of these, about 5,000 die. September is National Food Safety Education month and a perfect time to brush up on your food safety practices and education. This year's theme, Be Food Safe, emphasizes the importance of preventing food-borne illness through the four easy lessons of Clean, Separate, Cook and Chill.

Most food borne illness is caused by harmful bacteria. Bacteria easily spread throughout the kitchen and can get on hands, cutting boards, knives, and countertops. Frequent cleaning of hands, countertops, utensils and cutting boards can keep that from happening. Cross-contamination is how bacteria spreads from one place to another. Keep raw meat, poultry, and seafood and their juices away from ready-to-eat food. Using one cutting board for meat, poultry and seafood and another for salads and ready-to-eat foods will help prevent cross-contamination. Bacteria grow if allowed to by improper heating of foods. Always use a food thermometer when you cook. A food thermometer will help you make sure your food has reached a high enough temperature to kill harmful bacteria. The color of cooked meat--whether it's pink or brown inside--can fool you. The only way to be sure cooked food is safe to eat is by using a food thermometer. Bacteria can also grow, even in your refrigerator, if food is not chilled to the proper temperature. Keeping your refrigerator 40° F will prevent the growth of harmful bacteria. Separating large amounts of leftovers into small, shallow containers for quicker cooling in the refrigerator can help prevent harmful bacteria.

Online Inspection Reports:
Jefferson County Department of Health and Environment (JCDHE) Food Safety Program works to prevent food-borne illness outbreaks and assure that Jefferson County citizens and visitors are provided with safe food. Nearly 1,900 food service establishments in the County are routinely inspected by JCDHE Environmental Health Services to insure compliance with state regulations and to educate about food safety. Inspection reports for Jefferson County food service establishments can be accessed at http://health.jeffco.us . Check and see the latest reports from one of your favorite restaurants or browse through the database to find a new place to eat out.

Excellence in Food Safety Class: JCDHE also offers an Excellence in Food Safety class taught in both English and Spanish for food service employees. The class schedule is also available on JCDHE's web site at http://health.jeffco.us .

Leader in Food Safety Award: The Leader in Food Safety Award is designed to recognize restaurants and other food service establishments in Jefferson County for their exemplary food safety practices. The 2008 Leader in Food Safety awards will be hand delivered by JCDHE restaurant inspectors later this month. This year's recipients include: The Yardhouse (14500 W Colfax Ave., Lakewood); Red Lobster (810 S Wadsworth Blvd, Lakewood); Red Lobster (5656 S Wadsworth Blvd, Littleton) and Red Lobster (4455 Wadsworth Blvd, Wheatridge).

To learn more about safe food handling and preparation, call Jefferson County Department of Health and Environment, Food Safety Program at 303-271-5700. Educational handouts and materials are also available on the JCDHE web site: http://health.jeffco.us .