S O U T H D A K OT A

A R M Y

N A T I O N A L G U A R D

Safety Sense F Y 1 9 , 2 N D E D I T I O N

SOHO Contacts

MAJ Kathy Hill

OHN

katherine.d.hill2.mil@mail.mil

605-737-6652

CW4 BJ McGuire

SOHM/SSO

james.a.mcguire16.mil@mail.

mil

605-737-6703

CW2 Jason Bestgen

IH/OH Tech

605-737-6620

SFC Bob Bute

State Safety NCO

605-737-7321

SSG Don Gibbs

Safety Tech

donald.d.gibbs2.mil@mail.mil

605-737-6501

With the beginning of the holidays upon us, the number of family gatherings will increase and a big part of that is a large meal. Food handling errors and inadequate cooking are the most common problems that lead to poultry-associated foodborne dis-ease outbreaks in the United States.

Follow these four food safety tips to help you safely

prepare your next holiday turkey meal.

1. Safely Thaw Your Turkey: Thaw turkeys in the refrigerator, in a sink of cold water that is changed every 30 minutes, or in the microwave. Never thaw your turkey by leaving it out on the counter. A frozen turkey is safe indefinitely, but a thawing turkey must defrost at a safe temperature. When the turkey is left out at room temperature for more than two hours, its temperature becomes unsafe as it moves into the danger zone between 40°F and 140°F, where bacteria can grow rapidly

2. Safely Handle Your Turkey: Raw poultry can contaminate anything it touches with harmful bacteria. Follow the four steps to food safety – cook, clean, chill, and separate(https://www.cdc.gov/foodsafety/groups/consumers.html) – to prevent the spread of bac-teria to your food and family.

3. Safely Stuff Your Turkey: Cooking stuffing in a casserole dish makes it easy to make sure it is thoroughly cooked. If you put stuffing in the turkey, do so just before cooking. Use a food thermometer to make sure the stuffing’s center reaches 165°F. Bacteria can survive in stuffing that has not reached 165°F and may then cause food poisoning. Wait for 20 minutes after removing the bird from the oven before removing the stuffing from the turkey’s cavity; this allows it to cook a little more.

4. Safely Cook Your Turkey: Set the oven temperature to at least 325°F. Place the com-pletely thawed turkey with the breast side up in a roasting pan that is 2 to 2-1/2 inches deep. Cooking times will vary depending on the weight of the turkey. To make sure the turkey has reached a safe internal temperature of 165°F, check by inserting a food ther-mometer into the center of the stuffing and the thickest portions of the breast, thigh, and wing joint. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat. Learn more about safe minimum cooking temperatures and how to use a food thermometer for turkey and other foods.

The Center for Disease Control (CDC) has many other tips and recommendation

s to help prevent food borne illnesses'. For more information, visit

https://www.cdc.gov/features/turkeytime/index.html

Use a meat thermometer to

insure complete cooking has

taken place.

Thanksgiving and Other Holiday Meal Tips

Don’t let your next get together be the infa-

mous family gathering when everyone got

sick.

P A G E 2

Highway breakdowns Anyone driving today has encountered a disa-

bled vehicle on the road: from flat tires to blown en-

gines, from motorcycles to semi-truck and trailers. You

may have even been the unfortunate one on the side of

the road.

The National Guard has many vehicles on the

road each and every day, ranging from GSA passenger

cars to HEMMTs and 916s with trailers. Occasionally

something goes wrong and there may be a breakdown.

You may encounter a problem in your POV. When that

does happen, there are procedures, policies and laws

that dictate what we need to do.

The most important thing is to get off of the traveled roadway. If on a freeway, and you can make it, get to an exit where there is less traffic at lower speeds. Often times that is not an option, and we have to stop immediately. In these cases, you should to get as far right as possible, out of the travel lanes, activate hazard lights and get safely stopped.

If your vehicle is equipped, place warning trian-gles appropriately. If you weren’t aware, there are spe-cific guidelines from DOT (Department of Transporta-tion) on placement of these reflective warning devices (See the attached poster). Even with all the warning lights activated, keep your head on a swivel. Look around you constantly and be prepared for the unex-pected.

Anytime you are on the road and come upon any vehicle with amber flashing lights or hazard lights, it is just a good idea to slow and provide sufficient room around them for safety. It’s also the law. South Dakota Codified Law 32-31-6.1 states in part:

“and upon approaching from any direction any

stopped vehicle making use of amber or yellow warn-

ing lights, the driver of every other vehicle shall:

(1) If driving on an interstate highway or other highway

with two or more lanes traveling in the same direction as

the vehicle, merge into the lane farthest from the vehicle

and proceed with caution, unless otherwise directed; or

(2) If driving on a two lane highway, slow to a speed that

is at least twenty miles per hour less than the posted speed

limit or five miles per hour when the speed limit is posted

at twenty miles per hour or less and proceed with caution,

unless otherwise directed.”

Most people assume that it pertains to law en-forcement vehicles only, however that is not the case. ANY vehicle displaying amber warning lights, and that can in-clude disabled vehicles tow and maintenance vehicles as well as the disabled vehicle itself. As operators on public roads, we must be pre-pared for the possibility of a break down and respond ap-propriately. Whether the vehicle we are operating, one within our convoy, or if we encounter another vehicle, a breakdown is a serious hazard. That hazard can be mini-mized by ensuring we stay alert, use caution, provide warning and heed warnings provided. It’s one more way we work together to go home alive.

S A F E T Y S E N S E

Tips from the State Safety NCO: Slips, Trips and Falls

According to the U.S. Department of Labor, slips, trips, and falls make up the majority of general industry acci-

dents, which account for 15% of all accidental deaths per year, the second-leading cause behind motor vehicles. About

25% of all reported injury claims per fiscal year and more than 95 million lost work days per year - about 65% of all work

days lost.

Here are a few examples of some situations that may cause slips and falls: Wet or greasy floors, uneven walk-

ing surfaces, loose flooring, carpeting or mats, transitions form one floor type to another, damaged of irregular steps;

no handrails, electrical cords or cables, weather hazards (rain, sleet, ice, snow, hail, frost).

Here are some simple guide lines to help you create a safer environment at home and work: Create good

housekeeping practices, reduce wet or slippery surfaces, avoid creating obstacles in aisles and walkways, create and

maintain proper lighting, wear appropriate shoes, pay attention to your environment, communicate hazards to other in

Warning Triangles and where to put them!!

Placement of Warning Triangles is specific depending on the

road and terrain features.

When placing Triangles:

Freeway/Interstates,

State multi-lane divided

highways

In areas with obstructed views, such as on a hill or be-

yond a curve, place the further most Triangle up to 500’

behind the broke down vehicle.