Safety Fourth

On the Fourth of July, we celebrate the adoption of the Declaration of Independence and the founding of our nation. Fireworks and food are mainstays of many celebrations, but both can be dangerous if not handled safely.
Fireworks
On the 4th many Americans will continue the long tradition of lighting up the night with fireworks. The S.C. Department of Health and Environmental Control has encouraged everyone to put safety first if they are participating in any firework activities.
"Thousands of people are treated in emergency departments for injuries sustained from fireworks," said Neal Martin, program coordinator of DHEC's Division of Injury, and Violence Prevention. "You cannot take safety for granted when it comes to fireworks."
Fireworks-related injuries are preventable. They range from minor and major burns to fractures and amputations. In South Carolina, the most common fireworks-related injuries are burns and open wounds to the hands, legs, head, and eyes.
"Fireworks are exciting to see this time of year, but they are dangerous when misused not only for the operator but also for bystanders and nearby structures," said Bengie Leverett, Public Fire Education Officer at the Columbia Fire Department. "Everyone is urged to use extreme precaution when using the devices."
The best way to prevent fireworks injuries is to leave fireworks displays to trained professionals. However, if you still want to light up fireworks at home, keep these safety tips in mind:

• Observe local laws. Many jurisdictions require both individuals and organizations to be licensed. If you're unsure whether it is legal to use fireworks, check with local officials.
• Monitor local weather conditions. Dry weather can make it easier for fireworks to start a fire.
• Store fireworks in a cool, dry place.
• Always read and follow directions on each firework.
• Only use fireworks outdoors, away from homes, dry grass, and trees.
• Always have an adult present when shooting fireworks.
• Ensure everyone is out of range before lighting fireworks.
• Keep a bucket of water or a garden hose handy in case of fire or other mishap.
• Light fireworks one at a time and keep a safe distance.
• After fireworks complete their burning, douse them with plenty of water from a bucket or hose before discarding it to prevent a trash fire.

Never:

• Point or throw fireworks at another person.
• Re-ignite malfunctioning fireworks.
• Experiment or attempt to make your own fireworks.
• Give fireworks to small children.
• Carry fireworks in your pocket.

Aside from making sure your family and friends stay safe, it's also important to protect our furry friends. Pets should be kept safely inside the house to avoid additional stress and the possibility of lost pets (who escape fencing to run from fireworks).
Dogs who are fearful of fireworks should be isolated in rooms that provide the most soundproofing from the loud noises of fireworks going off. Make sure that your pets have proper, current, visible identification in case they escape during the fireworks. Also, never take your pets to firework shows.
OSHA encouraged the fireworks and pyrotechnics industry to protect workers from hazards while manufacturing, storing, transporting, displaying, and selling fireworks. OSHA offers information on common hazards and solutions, including safety posters for workplaces.
Food Safety
Fire up the grill, whip up the potato salad, and know how to keep food safe. Whether you're grilling out, packing a picnic, or getting a snack together to eat while you watch fireworks, there are some simple steps you can take that will reduce the chance of getting a foodborne illness.
"One food safety essential is making sure food is at the proper temperature, whether it's cooking it to the right temperature on the grill, or keeping it cold," said Illinois Department of Public Health Director Nirav D. Shah. "There is something called the ‘Danger Zone,' when food sits at a temperature between 40ºF and 140ºF, which is when bacteria grow most rapidly. Keeping food at the proper temperature, making sure there is no cross-contamination, and keeping hands and utensils clean are key to avoiding foodborne illness."
It can be difficult to keep food cold during the summer, especially while traveling. One tip to help keep your cooler below 40ºF is to pack beverages in one cooler and food in another. Chances are the cooler with the beverages will be opened much more frequently, causing the temperature inside the cooler to fluctuate, which would be bad news for food.
Food should also be separated in the cooler: raw meat and poultry should be separate from fruits, vegetables, cheeses, salads, and even cooked foods. This will help avoid cross contamination. The juices of raw meat can mingle with foods that are ready to eat and you could end up with a Salmonella sandwich instead of a hamburger on a bun. And make sure the cooler is in the shade and out of the direct sun. This will help keep the temperature below 40ºF.
Whether you're cooking on the grill or in a kitchen, make sure food reaches the proper temperature. And don't just eyeball the color of the meat. That doesn't always indicate the level of doneness. Use a meat thermometer:

• 145°F - whole cuts of beef, pork, lamb, and veal
• 145°F – fish
• 160°F - hamburgers and other ground beef
• 165°F - all poultry and pre-cooked meats, like hot dogs

Make sure to use clean utensils and a clean plate when you take food off the grill. Using the same utensils and plate that you did for the raw meat could add an unintended E.coli marinade to your food.
Chances are, if you're outside, you've touched something dirty - playground equipment, baseball, lake water, etc. If there is not running water and soap to wash your hands where you're going, don't forget to bring the hand sanitizer. Clean your hands before preparing food and eating.
Once you've had your fill, it's time to chill. Make sure all leftovers are refrigerated or put on ice within two hours after cooking, or one hour if the temperature is above 90°F. Don't let that potato salad bake in the sun and become a source of sickness.
More food safety tips or information about foodborne illnesses and symptoms can be found on the Centers for Disease Control and Prevention website.
Hazardous Waste Training

Annual hazardous waste training is required for anyone who generates, accumulates, stores, transports, or treats hazardous waste. Learn how to manage your hazardous waste in accordance with the latest state and federal regulations. Learn how to complete EPA’s new electronic hazardous waste manifest, and the more than 60 changes in EPA’s new Hazardous Waste Generator Improvements Rule. Environmental Resource Center’s Hazardous Waste Training is available at nationwide locations, and via live webcasts. If you plan to also attend DOT hazardous materials training, call 800-537-2372 to find out how can get your course materials on a new Amazon Fire HD10 tablet.
Read more on Safety Fourth.