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C e r t – ified FROM SCOTTS BLUFF COUNTY

COMMUNITY EMERGENCY RESPONSE

TEAM

http://scottsbluffcountycert.org/

UPCOMING EVENTS & TRAINING

Scotts Bluff County CERT Team training meetings are held the 3rd Tuesday of each month at 7:00PM Location:

Harms Advancing Technology Center Room F-013

Oct-Dec 2010 Vol. 17

IN THIS ISSUE 1 RAT training info 1 Websites 2 Officer list 2 CERT Activities 2 CERT is Incorporated 2 Special Presentations 2 Membership dues 2 CERT Classes 3 Trash Cleanup pictures 3 Jeanie Retires 4 Salmonella Prevention

CERT-ified is published quarterly—January, April, July and October with “Special Editions” from time to time. Deadline for submitting information is the last Monday of the current quarter. Send all information via email as word document attachments or Jpeg to Editor, Marie “Jeanie” Knudtson at cert_nl@yahoo.com

Have you checked out the Scotts Bluff County CERT

Website yet? If not, please take a look now.

http://scottsbluffcountycert.org/

Up Coming Events October 02 & 03, 2010 Cert Classes at WNCC Details on page 2 October 19, 2010 Fire Corp Training October 20, 2010 Mass Casualty Incident Triage Training— Harms Center WNCC To Register: 635-6700

SCOTTS BLUFF COUNTY CERT WEBSITE

Panhandle Citizen Corps Network Website http://www.pphd.org/pccn.html CERT Event Calendar website http://www.citizencorps.gov/citizenCorps/eventCalendarMap.do Citizen Corp: http://www.citizencorps.gov Citizen Corp Newsletter Archives: www.citizencorps.gov/news/enews FEMA: www.fema.gov Information regarding disaster preparedness. www.ready.gov/america/getakit/familyneeds.html

Rapid Assessment Team Training (RAT) ………….Bob Hessler

NEMA - Nebraska Emergency Management Agency is requiring that there be an assessment after storms to determine the extent of damage to a community, and this is done with a RAT team. After having some discussion and since the CERT team has IC training already and has a general understanding of emergencies and what to do at this meeting it was decided that the CERT team get trained in RAT. There was a training on July 19th for those that could attend. Other trainings will be scheduled for those that could not attend. The July 19th training started at 6:30 pm at the Wagon Wheel Trailer Park behind Discount fireworks. Jerry Bretthauer, Emergency Manager, Ken Meyer and Gary Batt from the City of Scottsbluff did a basic training course. On August 24th a RAT classroom training was held at the Public Safety Building on 18th & Ave B.

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Conflict Resolution

MEMBERSHIP FEES:

Annual Dues Of $15.00 are payable by March 1st . Those families that have more than one CERT member will pay as follows: 2 members = $22.50; 3 or more add $5/pp Mail dues to: Randy Olson, 5401 Oriole Drive, Scottsbluff, NE 69361

OFFICERS 2009-2010

Tyler Kleager* - President Ken Greenman – Vice President Toni Amaya - Secretary Randy Olson – Treasurer TRAINERS: Randy Kleager Randy Olson Tyler Kleager Katie Fiscus BOARD OF DIRECTORS Jamie Scholtz-2010-2011 Jennifer Hoevet-2010-2012Ken Greenmen-2010-2013 PUBLIC RELATIONS OFFICER Karen Anderson and Linda Peterson CITIZEN CORP COORDINATOR Bob Hessler

CERT’s ASSISTANCE WAS REQUESTED FOR THE FOLLOWING EVENTS

August 3, 2010 - Family Night Out @ Target 6 - 8. The CERT trailer and ATV will be on display and Brutus will be on hand to “visit” with the children. We will have the washer toss game for the kids. August 13, 2010 - Veteran's Cemetery Dedication at Alliance, NE The City of Alliance requested the CERT team to assist with directing traffic and helping out at the dedication of the Veterans Cemetery on August 13, from 9AM-1PM.

SPECIAL PRESENTATIONS On August 16, 2010, the CERT team made several presentations at the Scottsbluff City Council Meeting. Those honored were:

• WNCC for allowing us to use their buildings for meetings and basic training classes

• Regional West Medical Center for their donation of radios to CERT

• Randy Meininger for allowing CERT to use the radio frequencies and supporting our trainings with the Valley Ambulance

• Police Chief Alex Moreno for his support of the CERT program

• Fire Chief Dana Miller for his support of the CERT program

• Jerry Bretthauer, Director Region 22 Emergency Mangement, for his support of the CERT program

• City of Scottsbluff for supporting CERT with Keno Funds

• City of Scottsbluff for allowing the CERT team to store their equipment in the Public Safety building

• Runza for their donations of food

• Simmons Olson Law firm - Donation of time for non profit status

CERT CLASSES—October 2 & 3, 2010 An Initial Community Emergency Response Team (CERT) Training class will take place on Friday, October 2nd, 2010, and Saturday, October 3rd, 2010 on the campus of Western Nebraska Community College. The training will cover: Disaster Preparedness; Small Fire Suppression; Light Search & Rescue; Basic First Aid; Triage; Disaster Psychology and Cribbing Those interested in taking the course should go to the CERT website for more details.

Scottsbluff County CERT is now a corporation as of July 15, 2010. For full details see our website

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ADOPT-A-SPOT MINI-GRANT CLEAN UP REPORT #3 Highway 26 – Kmart to Comfort Inn Scotts Bluff County Community Emergency Response Team (CERT) August 17, 2010 The Scotts Bluff County CERT team conducted the third clean up along Highway 26 between Kmart and Comfort Inn on August 17, 2010. We had 9 members show up at the Kmart parking lot. The clean up started at 5:30 pm and was done at approximately 7:00 pm. A total of 13 bags of trash were collected. All bags were placed along the frontage road near the Kmart sign and were collected by Scottsbluff Environ- Mental Services for disposal. The clean up went smoothly and as expected. CERT Members present: 1. Randy Kleager 2. Randy Olson 3. Tyler Kleager 4. Brittany Kleager 5. Ernie McClain 6. Jennifer Hoevet 7. Larry Martin 8. Karen Anderson 9. Gary Stone

Dear CERT members, This will be the last Cert-ified Newsletter that I will be doing. I have decided that it’s time to “retire” from “active duty”. While my mind says that I’m still in my 40’s, my body reminds me that I’m going to be 70 years old next March. That, plus the fact that we have just purchased a home in Arizona and will increase our time in the warmer climates away from the Scottsbluff area, makes it impossible for me to attend meetings and trainings. I took my initial CERT training in 2003…the same class with Bob Hessler. I became active in 2006 when Bob organized our Scotts Bluff Team. I’m going to miss getting those phone calls from Randy Kleager….especially at midnight. I’ll also miss the rest of you. I’ve thoroughly enjoyed knowing and working side by side with all of you over the years. What I have learned in CERT will always be ingrained in me but I hope I don’t ever have to use it for a real disaster in Scottsbluff. Take care…stay safe….and Thank You for all that you continue to do for our community……. Jeanie Knudtson, Newsletter Editor

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SALMONELLA. WHAT IS IT? NEW OUTBREAKS ARE OCCURRING.

………………………………………………………………………...By Jeanie Knudtson There are many types of food born illness’s caused by the Salmonella bacterium. A while back there was an outbreak of Typhoid Fever in California and Nevada. The CDC (Center for Disease Control and Prevention) confirmed that the Salmonella Typhi was traced back to smoothies made with frozen Mamey fruit pulp. I did a double take and went online immediately to see what I could find out.

You can get Typhoid fever when food and water are contaminated by an infected individual and are then consumed by other people.

My husband and I go to Mexico several times a year and I soak all my vegetables and fruits in a Microdyne solution to supposedly kill the germs that cause food borne illnesses. But I have never thought about frozen fruits being a danger. I thought freezing took care of it. Here is what I found out. Q. Does freezing kill salmonella? A: Salmonella is not completely killed by freezing, especially when present in food. Freezing is NOT an effective way of decontamination. The Salmonella that survive freezing can grow during defrosting at elevated temperatures (above refrigerator temperature). You can get Typhoid Fever from contaminated frozen fruit.

We have also had a recent outbreak of Salmonella Enteritidis from eggs. Eggs are one of nature's most nutritious and economical foods. A bacterium, Salmonella Enteritidis, can be on both the outside and inside of eggs that appear to be normal, and if the eggs are eaten raw or undercooked, the bacterium can cause illness.

The CDC website below offers these tips to reduce your risk of Salmonella from eggs. http://www.cdc.gov/Features/SalmonellaEggs/

Eggs, like meat, poultry, milk, and other foods, are safe when handled properly. Shell eggs are safest when stored in the refrigerator, individually and thoroughly cooked, and promptly consumed. The larger the number of Salmonella present in the egg, the more likely it is to cause illness. Keeping eggs adequately refrigerated prevents any Salmonella present in the eggs from growing to higher numbers, so eggs should be kept refrigerated until they are used. Cooking reduces the number of bacteria present in an egg; however, an egg with a runny yolk still poses a greater risk than a completely cooked egg. Undercooked egg whites and yolks have been associated with outbreaks of Salmonella Enteritidis infections. Both should be consumed promptly and not be kept warm or at room temperature for more than 2 hours.

What are the specific actions I can take to reduce my risk of a Salmonella Enteritidis infection?

1. Keep eggs refrigerated at ≤ 45° F (≤7° C) at all times. 2. Discard cracked or dirty eggs. 3. Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with

raw eggs. 4. Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking. 5. Do not keep eggs warm or at room temperature for more than 2 hours. 6. Refrigerate unused or leftover egg-containing foods promptly. 7. Avoid eating raw eggs.

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8. Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.

9. Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.

Editors Note: egg substitutes such as Egg Beaters are pasteurized and can be used in recipes. But you still need to follow the manufacturer’s directions on “safe product handling”. The following website will answer many of your questions. http://www.eggbeaters.com/recipes/faq.jsp The FDA also has a website and offers this additional advice. http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077342.htm The most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs—or foods that contain them—safely. That is why FDA requires all cartons of shell eggs that have not been treated to destroy Salmonella must carry the following safe handling statement: Safe Handling Instructions: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.†

Eggs that have been treated to destroy Salmonella—by in-shell pasteurization, for example—are not required to carry safe handling instructions.

Buy Right • Buy eggs only if sold from a refrigerator or refrigerated case.‡ • Open the carton and make sure that the eggs are clean and the shells are not cracked. • Refrigerate promptly. • Store eggs in their original carton and use them within 3 weeks for best quality.

Keep Everything Clean Before preparing any food, remember that cleanliness is key!

• Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods

Cook Thoroughly Thorough cooking is perhaps the most important step in making sure eggs are safe.

• Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny. • Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Use a food

thermometer to be sure. • For recipes that call for eggs that are raw or undercooked when the dish is served—Caesar salad

dressing and homemade ice cream are two examples—use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. Treated shell eggs are available from a growing number of retailers and are clearly labeled, while pasteurized egg products are widely available.

Serve Safely Bacteria can multiply in temperatures from 40°F (5°C) to 140°F (60°C), so it's very important to serve foods safely.

• Serve cooked eggs and egg-containing foods immediately after cooking. • For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold. • Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be

thoroughly reheated to 165°F (74°C) before serving.

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Chill Properly

• Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.

• Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking • Use frozen eggs within one year. Eggs should not be frozen in their shells. To freeze whole eggs, beat

yolks and whites together. Egg whites can also be frozen by themselves. • Refrigerate leftover cooked egg dishes and use within 3-4 days. When refrigerating a large amount of

a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly. On the Road

• Cooked eggs for a picnic should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold.

• Don't put the cooler in the trunk—carry it in the air-conditioned passenger compartment of the car. • If taking cooked eggs to work or school, pack them with a small frozen gel pack or a frozen juice

box.

Contact Us

• Outreach and Information Center (HFS-009) • 1-888-SAFEFOOD • 1-888-723-3366

Consumers: consumer@fda.gov This site contains a chart of all the various types of “food poisoning”, their symptoms and food sources responsible. http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm103263.htm The above information was specific to salmonella from eggs. The following is general advice on prevention of salmonellosis from other sources. Reference: CDC's Web site : http://www.cdc.gov/ncidod/dbmd/diseaseinfo/salmonellosis_g.htm Q. How can consumers prevent salmonellosis? A. Bacteria on raw foods of animal origin do not have to cause illness. The key to preventing illness at home, in a restaurant, at a church picnic, or anywhere else is to prevent the bacteria from growing to high levels and to destroy the bacteria through cooking to a safe minimum internal temperature. Follow these guidelines for safe food preparation: CLEAN: Wash Hands and Surfaces Often

• Wash your hands with warm soapy water for 20 seconds before and after handling food and after using the bathroom, changing diapers, and handling pets.

• Wash utensils, cutting boards, dishes, and countertops with hot soapy water after preparing each food item and before you go on to the next item.

• Consider using paper towels to clean kitchen surfaces. If you use cloth towels, wash them often in the hot cycle of your washing machine.

SEPARATE: Don't Cross-contaminate

• Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator.

• If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.

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• Always wash cutting boards, dishes, countertops, and utensils with hot soapy water after they come in contact with raw meat, poultry, and seafood.

• Never place cooked food on a plate that previously held raw meat, poultry, or seafood. COOK: Cook to Safe Temperatures Use a clean food thermometer when measuring the internal temperature of meat, poultry, casseroles, and other foods to make sure they have reached a safe minimum internal temperature:

• Beef, veal, and lamb steaks, roasts, and chops to 145 °F. • All cuts of pork to 160 °F. • Ground beef, veal and lamb to 160 °F. • Egg dishes, casseroles to 160 °F. • All poultry should reach a safe minimum internal temperature of 165 °F. • Stuffed poultry is not recommended. Cook stuffing separately to 165 °F. • Leftovers to 165 °F. • Fish should reach 145 °F as measured with a food thermometer. • Bring sauces, soups, and gravy to a boil when reheating. • Reheat other leftovers thoroughly to at least 165 °F.

CHILL: Refrigerate Promptly

• Keep food safe at home, refrigerate promptly and properly. Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours (1 hour if temperatures are above 90 °F).

• Freezers should register 0 °F or below and refrigerators 40 °F or below. • Thaw food in the refrigerator, in cold water, or in the microwave. Foods should not be thawed at

room temperature. Foods thawed in the microwave or in cold water must be cooked to a safe minimum internal temperature before refrigerating.

• Marinate foods in the refrigerator. • Divide large amounts of leftovers into shallow containers for quick cooling in the refrigerator. • Don't pack the refrigerator. Cool air must circulate to keep food safe.