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~TO ALL CURRENT AND PROSPECTIVE POOL OPERATORS~
Certified Pool Operator Training is Available in Central Utah!
The Central Utah Public Health Department is offering the National Swimming Pool Foundation's Certified Pool Operator training in Richfield on April 24 and 25, 2012
Registration for this course is $250.00, which includes all course materials and refreshments at breaks. Please register and pay in full by April 11, 2012. Class size is limited to only 20 students, and registration is on a fist-come, first-served basis.
PLEASE PAY BY CHECK IN THE UNLIKELY EVENT THAT THE CLASS IS CANCELLED.
Click here for Application and Class schedule!!
Home Food Safety 101
Spring is almost here, and the cookout season is not far behind. Keep your family safe this season by following a few simple rules:
-Keep meats, poultry, fish and game cold, below 40 degrees, until you are ready to begin cooking.
-Beans, rice, potatoes and pasta keep well at room temperature until they are cooked; but once cooked they are as subject to spoilage as meat, poultry or fish. Keep hot dishes hot and cold dishes cold until you are ready to serve them.
- Pre warm or pre-chill coolers before putting food in them, to help maintain temperature.
- Avoid cross contamination by washing your hands and utensils after cutting raw meats, and
before preparing ready-to-eat foods such as sandwiches and salads.
-Don’t put ice used to chill drinks or food into cups with beverages – offer clean ice to your family and guests.
-If cooked foods set out for over two hours at room temperature, they should be discarded – especially in the summer.
A little care and foresight will go a long way towards keeping your family safe this summer.
CUPHD Scientists conducted 472 routine inspections, answered 63 complaints on district food
establishments, and trained 1,109 Food Handlers in 2009.
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