Happy 4th of July everyone! Be sure to have a safe and happy holiday with these tips:
1. Be sun-smart!
• Make sure to slather on that sunscreen to avoid getting sunburned. Use at least 30 SPF with UVA/UVB protection and remember to reapply.
• Wear sunglasses to protect your eyes from UV rays
• Wear a cute hat that would shade your face, neck, and ears
2. Be cautious when using fireworks
• First of all, always make sure that igniting fireworks is legal in your area
• Do not place any of your body parts on top of a firework device when lighting up the fuse
• Only light one firework at a time and back up right away
• Do not throw fireworks at another person
• Make sure to keep the hose or a bucket of water nearby just in case a fire happens
• Once the fireworks are done burning, put out the spent device with a lot of water before throwing them away
3. “I’m on a boat!”
• Wear a life jacket that is US Coast Guard approved: (Type I. II. III. V)
• When operating a boat, do not drink. You save yourself from accidents, BUI charges, boat driving privileges, and jail time
• When using any kind of paddle, make sure to know your limits from this website: http://www.americancanoe.org/?page=Top_10
4. Going swimming?
• Please be courteous to others and not swim when you are sick. Germs can easily spread in the pool.
• Do not swallow pool water or pee in the pool
• Make sure that your beach is clean and monitored. Beach water can carry a lot of bacteria, so watch out for trash or oil slicks. If you suspect a beach is unsanitary, contact your local environmental health officials.
5. Be smart when barbecuing food
• Try not to cross-contaminate raw meat and poultry. This can happen when they leak through their packaging, so put them in separate plastic bags.
• Keep the meat and poultry refrigerated until you are ready to use them.
• To reduce grill time, you can always precook the meats in the oven or microwave. Remember to put them on the preheated grill right after.
• Thoroughly cook the food to destroy bacteria. Use a food thermometer to know when they have reached a safe internal temperature. Here is a website for different types of internal temperature: http://www.foodsafety.gov/keep/charts/mintemp.html
• When serving food, do not use utensils or platters that have handled the raw food to avoid contamination.