Plenty to keep in mind this holidayPublished 10:40pm Tuesday, November 26, 2013
Thanksgiving is one of my favorite holidays. Besides enjoying Zeigler’s pecan smoked turkey, with loved ones, and a wide variety of dishes, it is actually a time to join others and show appreciation to Almighty God for the things He does and the people that He put in our lives.
Almighty deserves to be thanked every day because every time I turn around He’s blessing and protecting us. Look, He’s worthy of all thanks for He’s good; yes He’s good.
For our school system, I thank God some problems were identified, and we are searching for solutions.
Dr. Wright, our consultant, sees our cup half full. Mr. Henry Hicks Sr., our school board president, sees our cup half empty at this point. I’m not certain if I see anything at all in the cup at the moment because the board is still searching for answers.
In spite of the depth or range of our search, it is impossible to find answers that are greater than God sourced solutions, a rationale for involving our spiritual leaders and city’s prayer warriors for that’s what the wise does when things go wrong. The overlooked power may be the real solutions.
On a positive assertion, lands have been healed because wicked ways were utterly abandoned, elite and the meek joined hands in prayer and plan, sins were forgiven, heaven opened up widely and lands were healed. God, I serve, can change a school board that never agrees on critical issues to start agreeing. Almighty, can make elected officials speak unanimously against wrong of a land. He can help the board come up with unbeatable mechanism that makes it feasible for students to report wrong without fear of retaliation.
Regardless, we must enjoy our thanksgiving meals and say no to food borne illness. Hazards to pay attention this holiday include biological, chemical, and physical. Pathogens like E.Coli 157:H7, Listeria Monocytogenes, Salmonella, Campylobacter and etc. are biological hazards of concern. Common pathogens may produce the toxin in food before it is eaten or produce the toxin in a person’s intestine after it is eaten.
Preventive measures include keeping pesticide, detergents, and other chemicals away from food. Wash hands with soap after toilet use, after playing with your pet, or touching dirty objects. Wash utensils and cutting boards before and after contact with raw meat, poultry, seafood, and eggs. Sneeze and cough not on food or people.
If you’re very sick, sneeze or cough regularly, have open wound, shows evidence of communicable disease in transmissible stage, you need a clearance from your doctor or other specialists on when to prepare food.
Treat raw meat as a carrier of sickness causing organisms. Keep raw meat and poultry apart from foods that won’t be cooked. Use different cutting boards for meat, poultry, seafood, and veggies. You can’t tell it’s done by how it looks! Use a food thermometer to be sure meat and poultry have reached a safe minimum internal temperature; 160 instant for beef, pork, veal, lamb;165 instant for turkey, chicken, duck, goose.
Chill leftovers and takeout foods within two hours and keep the fridge at 40 degrees or below to keep bacteria from growing.
Chilling food properly is one of the most effective ways to reduce the risk of food borne illness. A bacterium actually spreads fasted between 40 and 140 degrees.