A new school year is approaching and with it, changes to your usual routine.

“Parents are juggling many decisions as students may be returning to school for the first time since the COVID-19 pandemic began, and others may still be distance learning,” said Mindy Brashears, Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA). 

“You don’t want to add foodborne illness – commonly called food poisoning – to your list of concerns, so take time to plan and prepare your children’s lunch meals safely.”

The USDA encourages families to be prepared by adding a few essential items to back-to-school shopping lists. They can be used to avoid mistakes in the kitchen that can lead to illness.

“Having the whole family follow some simple food safety behaviors can help them avoid all kinds of illnesses this time of year, including foodborne illness,” said Paul Kiecker, Administrator for USDA’s Food Safety and Inspection Service. 

“This list of items can help you and your family make sure lunches and snacks are safely prepared, following the USDA’s four steps to food safety: Clean, Separate, Cook, and Chill.”

1. Hand wipes, hand sanitizers, soap and towels — Now more than ever, it’s important to keep these items visible as a reminder to clean hands and surfaces. People tend to rush through the steps of washing when they are on-the-go. Recent USDA research conducted in test kitchens revealed participants were not washing their hands properly up to 99 percent of the time before and during meal preparation. Wash hands with clean, running water (warm or cold) and soap for at least 20 seconds and dry them with a clean cloth or towel. Hand wipes and 60 percent alcohol-based hand sanitizers can be used to clean hands and surfaces if water and soap are not available. Remember to wash cutting boards, dishes, utensils and countertops with soap and hot water after preparing each food item and before proceeding to the next item. A bleach-based solution can be used to sanitize surfaces and utensils.
2. Different colored cutting boards — If you’re preparing perishable foods that require cutting (for example, bacon and chicken for salad) make sure you separate raw meat and poultry from ready-to-eat foods (such as fruits, vegetables, cheeses, etc.) to avoid cross-contamination. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, countertops and other ready-to-eat foods you’re preparing. Different colored cutting boards are a good reminder of this step. Use a green cutting board for fresh produce and another color for meat and poultry.
3. Food thermometers — A food thermometer is the only way to know that foods are safely cooked to a temperature high enough to kill any harmful bacteria that might be present. Have a food thermometer easily accessible. It will be easier to remember the cook step if the thermometer is always reachable.
4. Insulated soft-sided lunch boxes,
   gel packs, and appliance thermometers
5. — If children have lunch outside of the home, make sure they have an insulated, soft-sided lunch box or bag to keep perishable items in their lunch cold. A frozen gel pack, combined with a frozen juice box or bottle of water, should keep lunches chilled and safe until lunchtime. Place them on top and bottom of perishable food items to keep them cold and avoid the “Danger Zone” (temperatures between 40 and 140 degrees Fahrenheit where bacteria can multiply quickly and cause illness).
6. Insulated containers — When children take a hot lunch outside of the home, insulated containers are important to keep food that should be served hot safe. Use an insulated container to keep soup, chili, and stew hot at 140 degrees Fahrenheit or above. Fill the container with boiling water, let it stand for a few minutes, empty, and then put in the piping hot food. Keep the insulated container closed until lunchtime to keep the contents hot.

Stop by the food preparation aisle at your grocery store to find many of these items on your back-to-school food safety list. By using them, you can keep your children — and the rest of your family — safe from foodborne illness.

Consumers can view some age-appropriate food safety lessons and learn more about key food safety practices at Foodsafety.gov, by following @USDAFoodSafety on Twitter and by liking Facebook.com/FoodSafety.gov. Consumers with questions about food safety can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday, in English or Spanish, or email to mphotline@usda.gov. Consumers can also chat live at https://ask.usda.gov/.

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If you’re anything like me, the COVID-19 pandemic has left you with a lot of extra time around the house. For me and many others, this has meant diving into hobbies such as gardening. 

This is a new hobby for me and as everything is seemingly ripening at the same time, I’m searching for ways to safely preserve my produce before it spoils.

Here are some useful safety tips and resources I’ve found helpful:

Home canning is an excellent way to preserve your garden produce, but if home canning is not done the proper way, your canned vegetables and fruits could cause botulism.

Botulism is a rare but potentially deadly illness caused by a poison most commonly produced by a germ called Clostridium botulinum. The germ is found in soil and can survive, grow, and produce a toxin in certain conditions, such as when food is improperly canned. The toxin can affect your nerves, paralyze you, and even cause death.

You cannot see, smell, or taste botulinum toxin—but taking even a small taste of food containing this toxin can be deadly.

Botulism is a medical emergency. If you or someone you know has symptoms of foodborne botulism, see your doctor or go to the emergency room immediately.

Symptoms may include the following:

• Double vision
• Blurred vision
• Drooping eyelids
• Slurred speech
• Difficulty swallowing
• A thick-feeling tongue
• Dry mouth
• Muscle weakness

Safe canning tips from the Centers for Disease Control and Prevention

Many cases of foodborne botulism happen after people eat home-canned, preserved, or fermented foods that were contaminated with toxin. The foods became contaminated because they were not canned correctly.

1. Use proper canning techniques.

The best way to prevent foodborne botulism is by carefully following instructions for safe home canning in the USDA Complete Guide to Home Canning. 

Do not follow recipes and cookbooks that do not follow the steps in the USDA guide, even if you got these items from a trusted friend or family member.

You can learn more about proper home canning from these resources:

• The National Center for Home Food Preservation
• State and county extension services

2. Use the right equipment for the kind of foods that you are canning.

Pressure canning is the only recommended method for canning low-acid foods. Foods with low acid content are the most common sources of home-canning related botulism cases. Low-acids foods include almost every vegetable, some fruits, milk, all meats, fish, and seafood. See box to the right for examples. Do not use boiling water canners for low-acid foods because they will not protect against botulism.

What is low-acid food?

Low-acid foods have a pH level greater than 4.6, which means they are not acidic enough to prevent the growth of botulinum bacteria. Examples are:

• Asparagus
• Green beans
• Beets
• Corn
• Potatoes
• Some tomatoes
• Figs
• All meats
• Fish and seafood

Always use a properly sized pressure canner that meets USDA recommendations for pressure canning when canning low-acid foods. Contact your state or county extension service to find out if your pressure canner meets USDA recommendations.

3. When in doubt, throw it out.

If there is any doubt if safe canning guidelines have been followed, do not eat the food. Home-canned and store-bought food might be contaminated with toxin or other harmful germs if

• the container is leaking, bulging, or swollen;
• the container looks damaged, cracked, or abnormal;
• the container spurts liquid or foam when opened;
• the food is discolored, moldy, or smells bad.

If the container or the food inside has any signs of contamination, throw it out! If any of the food spills, wipe up the spill using a solution of 1/4 cup bleach for each 2 cups of water.

Never taste food to determine if it is safe. Do not taste or eat food that is discolored, moldy, or smells bad. Do not taste or eat food from cans that are leaking, have bulges or are swollen, or look damaged, cracked, or abnormal. Do not taste or eat food from a can that spurted liquid or foam when it was opened.

University Extensions

There are many universities that offer extension programs that teach community members about safe canning and food preservation. 

Utah State University’s Preserve the Harvest extension is one that I have found to be helpful. USU’s extension offers an online lecture series on preserving your garden harvest, as well as an online canning course. 

Other resources on the page include information and instruction on: 

• Selection, preparation, and pretreating of foods
• Canning
• Freezing
• Drying
• Food storage and packaging

Iowa State University is another institution offering free instructional courses on food preservation.

ISU’s Food Preservation 101 is a one-hour online course.  During which, nutrition and wellness specialists will:

• Discuss various food preservation techniques – pressure canning, hot water bath canning, dehydration and freezing.
• Provide science-based, reliable food preservation resources.
•  Answer general food preservation questions.

Food Preservation 101 will be hosted numerous dates and times between May and September.

For more information and to register, visit their website.

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The National Hurricane Center (NHC) reports that tropical storm conditions are expected, with hurricane conditions possible, along portions of the Florida east coast beginning Saturday and spreading northward along with the remainder of the U.S. east coast through early next week. This system may produce strong winds, heavy rainfall, and storm surge beginning this weekend resulting in power outages and flooding. Power outages and flooding can compromise the safety of stored food. Residents impacted by power outages and floods should pay close attention to the forecast. FSIS recommends that consumers take the following steps to reduce food waste and the risk of foodborne illness during this and other emergency events.

Steps to follow in advance of losing power or flooding:

• If possible, raise refrigerators and freezers off the floor, putting objects under their corners.
• Move canned goods and other foods that are kept in the basement or low cabinets to higher locations for storage.
• Keep appliance thermometers in refrigerators and the freezers to ensure temperatures remain food safe during a power outage. Safe temperatures are 40 degrees F or lower in the refrigerator, 0 degrees F or lower in the freezer.
• Freeze water in one-quart plastic storage bags or small containers prior to a hurricane. These containers are small enough to fit around the food in the refrigerator and freezer to help keep food cold. Remember, water expands when it freezes, so don’t overfill the containers.
• Freeze refrigerated items, such as leftovers, milk and fresh meat and poultry that you may not need immediately — this helps keep them at a safe temperature longer.
• Know where you can get dry ice or block ice.
• Have coolers on hand to keep refrigerator food cold if the power will be out for more than four hours.
• Group foods together in the freezer — this igloo effect helps the food stay cold longer.
• Keep a few days’ worths of ready-to-eat foods that do not require cooking or cooling.

Steps to follow if the power goes out:

• Keep the refrigerator and freezer doors closed as much as possible. A refrigerator will keep food cold for about four hours if the door is kept closed. A full freezer will hold its temperature for about 48 hours (24 hours if half-full).
• Place meat and poultry to one side of the freezer or on a tray to prevent cross-contamination of thawing juices.
• Use dry or block ice to keep the refrigerator as cold as possible during an extended power outage. Fifty pounds of dry ice should keep a fully-stocked 18-cubic-feet freezer cold for two days.

Steps to follow after a power outage:

• Check the temperature inside of your refrigerator and freezer. Discard any perishable food (such as meat, poultry, seafood, eggs or leftovers) that has been above 40 degrees F for two hours or more.
• Check each item separately. Throw out any food that has an unusual odor, color or texture or feels warm to the touch.
• Check frozen food for ice crystals. The food in your freezer that partially or completely thawed may be safely refrozen if it still contains ice crystals or is 40 degrees F or below.
• Never taste a food to decide if it’s safe.
• When in doubt, throw it out.

Steps to follow after a flood:

• Do not eat any food that may have come into contact with flood water—this would include raw fruits and vegetables, cartons of milk or eggs.
• Discard any food that is not in a waterproof container if there is any chance that it has come into contact with floodwater. Food containers that are not waterproof include those packaged in plastic wrap or cardboard or those with screw‐caps, snap lids, pull tops, and crimped caps. Floodwaters can enter into any of these containers and contaminate the food inside. Also, discard cardboard juice/milk/baby formula boxes and home-canned foods if they have come in contact with floodwater because they cannot be effectively cleaned and sanitized.
• Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel‐type can opener.

FSIS will provide relevant food safety information as the storm progresses on Twitter @USDAFoodSafetyand Facebook.

FSIS’ YouTube video “Food Safety During Power Outages” has instructions for keeping frozen and refrigerated food safe. The publication “A Consumer’s Guide to Food Safety: Severe Storms and Hurricanes” can be downloaded and printed for reference during a power outage. FoodSafety.gov also has information about disasters and emergencies.

If you have questions about food safety during severe weather, or any other food safety topics, call the USDA Meat & Poultry Hotline at 1-888MPHotline or chat live with a food safety specialist at Ask USDA. These services are available in English and Spanish from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday. Answers to the frequently asked questions can also be found 24/7 at Ask USDA.

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This year, many state and county fairs across the U.S. have been canceled because of the COVID-19 pandemic, but those in charge are still finding ways to promote and recognize local agriculture.

For the New York State Fair, this is only the second time it has had to cancel in its nearly 140-year history, the first was during World War II.

“We are proud to put on the Great New York State Fair and provide a showcase for the best of New York agriculture, but our No. 1 concern is always the health and safety of our fairgoers, vendors and staff,” said New York State Fair Director Troy Waffner.

Other state fairs have had to get creative about how they will showcase their state’s agriculture. This past month the Washington State Fair had three weekends where fair food vendors sold food via drive thru. The Iowa State Fair is running similar weekend events called “Taste of the Fair Food,” where attendees can social distance and support local food vendors. The Ohio State Fair has posted a series of recipes so that those who are missing fair food can enjoy it at home.

Perhaps one of the more unique responses to cancellation is the California State Fair’s “Digital Festival.” Visitors are encouraged to go to a website and take part in various activities, including a Fair Twitch hangout, a pet look-alike contest, satellite horse wagering and more. The fair is also promoting its local agriculture by offering free virtual company tours of last year’s commercial winners in the winery, brewery, cheese and olive oil categories.

Though the Texas State Fair was also canceled, organizers recognize the importance of the fair for agriculture and livestock.

“Although the 2020 State Fair of Texas is canceled due to the current landscape related to the COVID-19 pandemic, the fair is committed to offering youth livestock participation opportunities in a safe environment for our exhibitors and staff, to carry-on our nonprofit mission of promoting agriculture, education and community involvement,” said a fair spokesperson.

In a similar mode to Texas, the Missouri State Fair is pivoting from its usual state fair to having only its youth livestock show, scheduled for mid-August. The fair’s cancellation press release says, “The fair will continue to allow the invaluable agriculture education experience to Missouri 4-H and FFA members by offering a Youth Livestock Show only.”

Though every state fair director and organizer conveyed their disappointment at the canceling of their fairs, they expressed their optimism for resuming regular fair activities in 2021.

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A total of 45 percent of respondents are risking illness from eating undercooked burgers because they don’t cook them to high enough temperatures to kill pathogens such as bacteria, viruses and parasites.

Safefood’s Well Done BBQ Burger campaign encourages people to follow good food safety habits when preparing and cooking food on the barbeque this summer to avoid making others sick.

Research was conducted by iReach in June as part of the Consumer Nationwide Omnibus survey with 1,000 responses on a nationally representative basis. It also found that people lack confidence when it comes to knowing when barbecue  meat is thoroughly cooked, with 50 percent of those surveyed saying they find this challenging.

Safefood’s research revealed that 45 percent of people have burnt the food on the outside, while it was still raw on the inside. More than a third claimed it took too long for the grill to heat up, and 16 percent of those surveyed have set fire to grills.

Avoiding food poisoning
More than a quarter are barbecuing more than usual, with 18 percent using the barbecue with the same enthusiasm as previous years. A third of respondents look online for trusted sources of information and inspiration, as well as tips and advice for barbecuing, while a quarter ask for advice from friends and family and 15 percent rely on cookbooks.

Gary Kearney, director of food safety at safefood, said the research reveals that many people lack confidence when it comes to knowing how to properly cook meat and poultry.

“Foods like burgers, chicken and sausages must be cooked thoroughly, and absolutely never served rare or pink in the middle as this can cause food poisoning. With our tips and advice, we want people to have confidence in safe BBQ cooking by following good food safety advice and avoiding any food poisoning situations so that they can keep their families safe,” he said.

Safefood’s tips include keep perishable food like salads or coleslaw in the fridge until they are to be served, if barbecuing frozen food, it must be completely thawed on the bottom shelf of the fridge before cooking and when handling raw meat and poultry, wash hands thoroughly and frequently.

Burgers, sausages and kebabs, pork and poultry must be cooked all the way through. Make sure any marinade used on raw meat is not then used as a sauce to coat vegetables or cooked meat because it will contain raw meat bacteria.

Keep cooked meat separate from raw meat and use separate chopping boards, cooking utensils and plates and allow leftovers to cool before refrigerating but make sure to put food in the fridge within two hours of cooking.

Similar warning in Hong Kong
The U.S. Department of Agriculture advises that all raw ground beef, pork, lamb, and veal should be cooked to an internal temperature of 160 degrees F (71 degrees C), poultry must be cooked to a minimum internal temperature of 165 degrees F (74 degrees C) and cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 degrees F (63 degrees C) with a three minute resting time after taking the meat off the heat.

Officials in Hong Kong also recently warned eating undercooked beef burgers or steaks can cause food poisoning.

The Centre for Food Safety in the country said there has been a trend in recent years at gourmet-style burger restaurants. Some consumers may prefer the taste and mouthfeel of rare or medium burger patties to the well-done versions. Restaurants that serve undercooked steaks are encouraged to provide advice on their menus to inform consumers of the potential risk.

When meat is minced to produce burger patties, bacteria such as Salmonella or E. coli from the raw meat’s surface are mixed throughout the whole batch. Unless the burger patty is cooked right through, these bacteria can remain alive on the inside. In Hong Kong, there has been sporadic E. coli O157:H7 infections linked to minced beef congee.

The agency also advised consumers, especially susceptible people such as young children, the elderly, pregnant women and those with a weakened immune system, not to eat undercooked meat.

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The program examines outbreaks at several growers and meat packing plants during the past several months, and how new evidence indicates that agricultural workers have faced a heightened risk of contracting the coronavirus.

So far, there are no national mandatory COVID-19 protections for workers – only voluntary guidelines; how companies don’t have to tell their own employees about potential infections at their worksites; and the efforts to put in place more aggressive measures in California, where many of America’s fruits and vegetables are grown.

“I think the average American has no concept of how food reaches our table,” Max Cuevas, who runs a network of clinics serving farmworkers, says in the documentary. “I think there’s a huge disconnect with those of us who have sheltered in place not understanding how those people work and how much they have to work to make a living, and to make it profitable for the company that they’re working for.” 

“COVID’s Hidden Toll” will be available to watch in full at pbs.org/frontline and in the PBS Video App starting tonight at 7 p.m. EDT. It will premiere on PBS stations (check local listings) and on YouTube at 10 p.m. EDT. It is the latest installment in Frontline’s award-winning body of work exposing the hidden realities facing low-wage immigrant workers in the U.S., many of whom are undocumented.

Frontline, U.S. television’s longest running investigative documentary series, explores the issues of our times through storytelling, according to its website. It has won major journalism and broadcasting awards, including 93 Emmy Awards and 24 Peabody Awards

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A total of 4,500 people were asked about food purchasing habits and results indicated the primary focus was on what impacts consumers directly as individuals.

Half of consumers were interested in more information on food safety and health. Broader sustainability issues, such as environment and social aspects are lower on the list of priorities.

People would welcome more information and transparency on product content and on how food safety is secured from farm to fork. This is followed by hygiene practices adopted to prevent contamination and allergens or potentially dangerous ingredients. Sustainable packaging and food waste also ranked high in the survey that found geographical differences influenced by local legislation, context or recent scandals.

Room for improvement
Almost half said they took food safety for granted to a “large extent” for packaged food, while around a third did this for loose and unbranded packaged food.

DNV GL is a certification body that operates in more than 100 countries. The survey involved 4,500 consumers in March 2020 across 15 countries in Europe, North America, South America and Asia.

Respondents have full or somewhat trust in packaged products from brands at 85 percent, which is more than non-packaged (loose) items at 80 percent or packaged unbranded ones with 69 percent. However, less than half trust brands fully.

A total of 90 percent trust the information brands provide on packaged products, while only 64 percent trust data related to packaged unbranded products.

Joy Franks-Laing, global food and beverage manager at DNV GL-Business Assurance, said food safety is still top of the agenda for consumers.

“However, the survey results seem to indicate that while food and beverage manufacturers and retailers may have invested considerably in protecting consumers, they are not 100 percent convinced that all products are safe to consume.”

Technology and brand story
Only a fifth of consumers surveyed regularly use QR-codes to access more information. However, in areas where distrust in food safety is higher and seen more as an individual rather than company responsibility, QR-codes are more widely used. If they gave access to detailed information on a product’s content and authenticity, two thirds of consumers would be more inclined to use them.

The survey found consumers are willing to pay more for products they trust. If information is verified or the product or manufacturer is certified to a food safety standard, 69 percent are willing to do this. Countries where food safety is of higher concern tend to be more willing to pay extra for verified information or product certification.

European respondents tend to trust food manufacturers and providers more than consumers in other geographies and are less active in seeking product information. In Asia, more would welcome information about food safety and on health issues. Southeast Asia and countries in South Europe pay higher attention to social issues such as healthy working conditions.

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Remember to pack your picnic basket with food safety in mind, as foodborne bacteria that cause food poisoning multiply faster in warm weather.

Follow these tips to keep your food safe when eating outdoors:

Before your picnic

• Defrost meat, poultry, and seafood in the refrigerator or by submerging sealed packages in cold water. You can also microwave-defrost, but only if the food will be grilled immediately afterward.
• Marinate foods in the fridge not the countertop. Never reuse marinade that touched raw foods unless you boil it first or set some of the marinade aside before marinating food to use for sauce later.
• Wash all produce before eating, even if you plan to peel it. The knife you use to peel it can carry bacteria into the part you eat. Fruits and vegetables that are pre-cut or peeled should be refrigerated or kept on ice to maintain quality and safety.
• If your picnic site doesn’t offer clean water access, bring water or pack moist towels for cleaning surfaces and hands. Don’t forget to pack a food thermometer!

Packing coolers

• Place food from the refrigerator directly into an insulated cooler immediately before leaving home.
• Use ice or ice packs to keep your cooler at 40 degrees F or below.
• Pack raw meat, poultry, and seafood in a separate cooler, or wrap it securely and store at the bottom of the cooler where the juices can’t drip onto other foods. Place beverages in a separate cooler; this will offer easy drink access while keeping perishable food coolers closed.
• Avoid loading coolers in the trunk of the car, as it can collect heat. Once at the picnic site, keep food in coolers until serving time (out of direct sun) and avoid opening the lids often.

Grilling

• Have clean utensils and platters available. Cook meat, poultry, and seafood to the right temperatures ─ use a food thermometer to be sure (see Safe Minimum Cooking Temperatures Chart). Keep cooked meats hot at 140 °F or warmer until serving time — set them to the side of the grill rack to keep them hot.
• When removing foods from the grill, place them on a clean platter.
• Never use the same platter and utensils for cooked food that you used for raw meat, poultry, or seafood.

Time and temperature

Don’t let hot or cold food sit in the “Danger Zone” (between 40 °F and 140 °F) for more than 2 hours – or 1 hour if the outdoor temperature is above 90 °F. If they do, throw them away.

Learn more:

https://www.fda.gov/food/buy-store-serve-safe-food/handling-food-safely-while-eating-outdoors

https://www.fda.gov/consumers/consumer-updates/barbecue-basics-tips-prevent-foodborne-illness

To Do List from the CDC:

— Visit parks that are close to your home

Traveling long distances to visit a park may contribute to the spread of COVID-19, as:

• Travel may require you to stop along the way or be in close contact with others with whom you may not otherwise have contact.
• Travel may also expose you to surfaces contaminated with SARS-CoV-2, the virus that causes COVID-19.

check circle solid icon

— Check with the park or recreation area in advance to prepare safely.

The federal or state and local authorities will decide whether parks and other recreational facilities will open. Check with the park in advance to be sure you know which areas or services are open, such as visitors’ centers, bathroom facilities, and concessions, and bring what you need with you, such as hand sanitizer or other supplies to maintain proper hygiene.

— Beaches or other swimming areas: State and local authorities will decide whether swim areas at oceans, lakes, and other natural bodies of water will be open. Please check with individual beaches for specific details, including whether the water is open for swimming.

— Stay at least 6 feet away from people you don’t live with (social distancing), and take other steps to prevent COVID-19 spread.

— When visiting parks, beaches, or recreational facilities open for public use, try to protect against exposure to SARS-CoV-2, the virus that causes COVID-19, by practicing social distancing and everyday steps such as washing hands often and covering coughs and sneezes.

— Follow these actions when visiting a park, beach, or recreational facility:

• Do not go into a crowded area.
• Avoid gathering with people you don’t live with.
• Wear a cloth face covering as feasible. Face coverings are most essential in times when social distancing is difficult. Cloth face coverings should not be placed on young children under age 2, anyone who has trouble breathing, or is unconscious, can’t move, or otherwise unable to remove the mask without assistance.
• Wash hands often with soap and water for at least 20 seconds, especially after going to the bathroom, before eating, and after blowing your nose, coughing, or sneezing.
• Adults and older children who can safely use hand sanitizer: Use hand sanitizer that contains at least 60% alcohol and rub hands together until dry, if soap and water are not readily available.

— Carefully consider use of playgrounds, and help children follow guidelines.

In communities where there is ongoing spread of COVID-19, playgrounds can be hard to keep safe because:

• They are often crowded and could make social distancing difficult;
• It can be difficult to keep surfaces clean and disinfected;
• SARS-CoV-2, the virus that causes COVID-19, can spread when young children touch contaminated objects, and then touch their eyes, nose, or mouth.

If you choose to visit a playground:

• Maintain a distance of at least 6 feet away from people you don’t live with.
• Wash hands with soap and water for at least 20 seconds.
  • Adults and older children who can safely use hand sanitizer: Use hand sanitizer that contains at least 60% alcohol and rub hands together until dry, if soap and water are not readily available.

— Play it safe around and in swimming pools, hot tubs, and water playgrounds, and keep space between yourself and others. Evidence suggests that COVID-19 cannot be spread to humans through most recreational water. Additionally, proper operation of these aquatic venues and disinfection of the water (with chlorine or bromine) should inactivate SARS-CoV-2, the virus that causes COVID-19.

Swimming and other water-related activities are excellent ways to get the physical activity needed for a healthy life. Taking steps to reduce the spread of COVID-19 is one way you can play it safe in and around swimming pools, hot tubs, and water playgrounds. Don’t visit a swimming pool if you are sick with, tested positive for, or were recently exposed to COVID-19. Practice social distancing by staying at least 6 feet (two meters) from people you don’t live with. Swimming does carry some health and safety risks. Visit CDC’s Healthy Swimming website for information to help you prevent illness and drowning, so you can safely enjoy the fun and health benefits of swimming.

The Don’t List from the CDC

Don’t: Visit parks if you are sick with, tested positive for COVID-19, or were recently (within 14 days) exposed to COVID-19.

• If you are sick with or tested positive for COVID-19, were recently exposed (within 14 days) to someone with COVID-19, or just don’t feel well, do not visit public areas including parks or recreational facilities.
• Follow recommended steps to take if you are sick.

Don’t: Visit crowded parks

• Do not visit parks where you cannot stay at least 6 feet away from people you don’t live with.

The monthly tracker looked at attitudes, experience and behaviors of consumers on food in England, Wales and Northern Ireland. Further surveys are planned during June and July.

Interviews were conducted in April and fieldwork took place online in May. Ipsos MORI was commissioned by the FSA to survey 2,039 adults in a first wave and 2,040 people in the second wave. Participants were aged 16 to 75 living in England, Wales and Northern Ireland.

Consumption of food past its use by date is higher among people concerned about food affordability. The proportion of people worried about affordability dropped from 28 percent in April to 23 percent in May. However, it is higher for younger age groups and households with children.

Five food types chosen by FSA
Fifty percent of respondents reported eating cooked meats that have gone past their use by dates at least once, compared to 30 percent not worried about affordability. A total of 35 percent said they ate soft (mold ripened) cheeses past their date, versus 17 percent not worried about affordability.

Almost a third reported eating smoked fish past its use by date at least once, against 12 percent not worried about affordability. More than half ate bagged salad past its date, compared to 32 percent not worried about affordability. A total of 41 percent reported drinking pasteurized milk past its use by date at least once, compared to 24 percent not worried about affordability.

The five types of food were selected by FSA microbiologists as posing a risk to food safety if eaten past their use-by dates. Use-by dates are about food safety whilst best before dates cover quality.

The number of people who skipped meals or cut down on portion sizes due to not having enough money remained stable at 18 percent in April and 16 percent in May. Those using emergency providers to access food was stable at 8 percent in April and 7 percent in May.

Heather Hancock, chair at the FSA, said the consumer tracker is helping understand people’s food concerns during the pandemic.

“We will continue to play our part in responding to this global pandemic and ensuring food is safe and what it says it is,” she said.

Following FSA advice
Women are more likely to follow FSA advice such as always checking use-by dates before cooking or preparing food and never washing raw chicken. Those aged 16 to 24 are more likely to always wash raw chicken compared to older age groups. Respondents living in urban areas were more likely than those in rural zones to always wash raw chicken.

Overall, two thirds said they always or most of the time follow instructions on packaging describing how long food should be stored once opened but a quarter said they only sometimes do this. While almost half said they never wash raw chicken, nearly a quarter always wash it. Half said they always or most of the time use different chopping boards for different foods but a quarter said they sometimes do this and the other quarter reported they never do it.

People are buying fewer takeaways overall compared to before lockdown due to financial reasons, cooking more at home, less availability, and concerns over food safety and hygiene. However, younger people are buying more takeaways. Of those who said they were concerned about safety of takeaway food, the main response involved fear of contamination, infection and transmission of COVID-19.

Purchasing from sources such as vendors on Facebook Marketplace at 7 percent in April and 8 percent in May and food-sharing apps remained stable at 8 percent in April and 9 percent in May. For food delivery from an online ordering company such as Deliveroo, 14 percent reported doing this more often, 19 percent less often and 18 percent about the same.

More than third of people also reported wasting or throwing away food less often while 8 percent said they had done this more often.

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The Centers for Disease Control and Prevention last reported on the outbreak on May 20. Now there are 465 confirmed patients across 42 states with 86 of the people requiring hospitalization. Illnesses started Jan. 14 with the most recent confirmation on June 1. Ill people range in age from less than 1 year to 88 years old, with a median age of 31. Tests on samples from patients showed 85 percent of the outbreak strains of Salmonella are antibiotic resistant, to varying degrees.

“Epidemiologic evidence shows that contact with backyard poultry such as chicks and ducklings is the likely source of these outbreaks,” according to the CDC update.

“In interviews, ill people answered questions about animal contact in the week before they became ill. . . . Ill people reported buying poultry from various sources, including agricultural stores, websites, and hatcheries. Regardless of where poultry are purchased, they can carry Salmonella germs that can make people sick. Backyard poultry owners should always follow steps to stay healthy around their flocks.

Consumer advice from the CDC
You can get sick with a Salmonella infection from touching backyard poultry or their environment. Backyard poultry can carry Salmonella bacteria even if they look healthy and clean and show no signs of illness. Follow these tips to stay healthy with your backyard flock:

Wash your hands.

• Always wash your hands with soap and water right after touching backyard poultry, their eggs, or anything in the area where they live and roam.
• Adults should supervise handwashing by young children.
• Use hand sanitizer if soap and water are not readily available.

Be safe around poultry.

• Don’t kiss backyard poultry or snuggle them and then touch your face or mouth.
• Don’t let backyard poultry inside the house, especially in areas where food or drink is prepared, served, or stored.
• Set aside a pair of shoes to wear while taking care of poultry and keep those shoes outside of the house.
• Don’t eat or drink where poultry live or roam.
• Stay outdoors when cleaning any equipment or materials used to raise or care for poultry, such as cages and containers for feed or water.

Supervise kids around poultry.

• Always supervise children around poultry and while they wash their hands afterward.
• Children younger than 5 years of age shouldn’t handle or touch chicks, ducklings, or other poultry. Young children are more likely to get sick from germs like Salmonella.

Handle eggs safely.

• Collect eggs often. Eggs that sit in the nest can become dirty or break.
• Throw away cracked eggs. Germs on the shell can more easily enter the egg though a cracked shell.
• Eggs with dirt and debris can be cleaned carefully with fine sandpaper, a brush, or a cloth.
• Don’t wash warm, fresh eggs because colder water can pull germs into the egg.
• Refrigerate eggs after collection to maintain freshness and slow germ growth.
• Cook eggs until both the yolk and white are firm. Egg dishes should be cooked to an internal temperature of 160°F (71°C) or hotter. Raw and undercooked eggs may contain Salmonella bacteria that can make you sick.

For a complete list of recommendations, visit the Healthy Pets, Healthy People website section on backyard poultry.

The CDC outbreak update page also has safety information for stores that sell or display live poultry and mail order hatcheries.

About Salmonella infections
Chickens infected with Salmonella may not appear sick. Similarly, food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has had contact with live poultry and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.

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