Tag: food safety

Crater Health District Encourages Healthy Holiday Baking Traditions

December 19, 2025
Media Contact: Tara Rose, Tara.Rose@vdh.virginia.gov

Crater Health District Encourages Healthy Holiday Baking Traditions
From Oven to Table: Healthy Tips for Holiday Treats

PETERSBURG, Va. – The holiday season is the perfect time to gather in the kitchen, roll out dough, and share sweet traditions with family and friends. To help keep those cherished baking moments joyful and safe, the Crater Health District (CHD) offers simple tips to ensure your holiday treats bring smiles to the table instead of unwanted illnesses.

“The holidays bring families together in the kitchen, and CHD encourages everyone to follow simple steps: wash hands often, avoid cross-contamination, and bake foods to safe internal temperatures,” said Crater District Health Director Dr. Alton Hart, Jr. “A few simple steps during holiday baking ensure seasonal celebrations are both safe and enjoyable.”

Holiday baking involves using several raw ingredients like eggs and flour. By following these tips from CHD, you can protect loved ones from foodborne illness while creating delicious memories.

  • Use Fresh Ingredients. Check the expiration dates on your baking supplies, especially if they have been in the pantry since last year. When in doubt, throw it out.
  • Wash Your Hands. Wash your hands before preparing to bake and after handling any raw ingredients. Remember to wash your hands after using the bathroom or changing diapers.
  • Skip Licking the Spoon. As tempting as it may be to sample your work in progress, the Center for Disease Control and Prevention (CDC) advises against tasting uncooked or raw batter and dough. Batter and dough contain raw ingredients like eggs and flour, which can cause foodborne illness.
  • Clean as You Go. Wash bowls, utensils, cutting boards and countertops with hot, soapy water before and after preparing each food item. Not only does it keep your work area clean, but washing any surface that comes in contact with raw ingredients prevents cross contamination.
  • Bake thoroughly: Follow recipe instructions to ensure baked goods reach safe internal temperatures.
  • Store leftovers safely: Refrigerate perishable baked goods, such as those containing fresh dairy, cream cheese, whipped cream, or fresh fruit within two hours.

Little helpers make baking more fun. Keep an eye on children around hot ovens, sharp tools, and raw ingredients to ensure safety.

The Crater Health District wishes everyone a safe, sweet, and festive holiday season. For more food safety tips, call 804-863-1652 or visit Crater Health District.

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The Rappahannock-Rapidan Health District Shares Food Safety Tips for the Holidays

November 25, 2025
Media Contact: Dr. Zelalem Attlee, Zelalem.Attlee@vdh.virginia.gov

The Rappahannock-Rapidan Health District Shares Food Safety Tips for the Holidays
Share the Joy this Holiday, Not the Germs

WARRENTON, Va. – The holiday season is here! Most holiday festivities have some component of food from family dinners to party appetizers. The Rappahannock-Rapidan Health District shares safety and prevention tips to ensure that your holidays are filled with joy, laughter and good tiding, not illnesses.

“The holidays are a time for joy and togetherness, let’s keep it that way by practicing safe food handling. Simple steps like proper handwashing, cooking foods to the right temperature, and prompt refrigeration can prevent illness and keep everyone healthy,” said Rappahannock-Rapidan Health District Director J. Carr, M.D.

The Center for Disease Control and Prevention (CDC) estimates that 1 in 6 Americans (48 million) get sick from foodborne illness annually. Foodborne illnesses usually affect your stomach or bowels. Typical signs and symptoms include nausea, vomiting, diarrhea, and abdominal cramps. Don’t let a foodborne illness put a damper on your holiday celebration.

The Rappahannock-Rapidan Health District shares four key steps to preventing foodborne illness – clean, separate, cook and chill.

Clean

  • Wash Your Hands. Wash your hands before and after preparing food or eating and after using the bathroom or changing diapers. Be sure to wash hands after handling uncooked meat, chicken and other poultry, seafood, flour, or eggs.
  • Wash Surfaces. Wash any surface, to include utensils, counters and cutting boards, that comes in contact with food with hot, soapy water before and after preparing each food item.
  • Rinse Produce. Rinse all fruits and vegetables under running water before eating, cutting, or cooking.

Separate

  • Keep Foods Separate. Keep raw meat, poultry, seafood, and their juices away from other foods when grocery shopping. Store them in separate spots in the refrigerator.
  • Avoid Cross Contamination. Avoid cross contamination by not reusing cutting boards, utensils and plates, especially with uncooked foods.
  • Prevent Germs from Spreading. Do not rinse poultry. Research from USDA found that rinsing poultry and raw meat often result in spreading germs on sinks and countertops.

Cook

  • Thaw Food Properly. Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw turkey by leaving it on the counter at room temperature.
  • Cook Food Fully. Use a thermometer to ensure that food is cooked to a safe minimal internal temperature. Cooking times for a turkey depend on the weight and whether it is stuffed.
  • Microwave Thoroughly. Microwave ovens can cook food unevenly and leave “cold spots” where harmful bacteria can survive. Follow recommended cooking and standing times. Letting food sit for a few minutes allows it to cook more completely.
  • Avoid Raw Foods. CDC advises against eating raw foods, including uncooked meat, poultry, fish, eggs and flour. Raw cookie dough shouldn’t be eaten because it contains eggs and flour.

Chill

  • Set the Temperature. Keep your refrigerator at 40°F or below and your freezer at 0°F or below.
  • Use the Two-Hour Rule. Refrigerate any leftovers within two hours. This rule applies to any food that should normally be refrigerated, including pumpkin pie! Discard any food left out at room temperature for more than two hours. When in doubt, throw it out.
  • Store Leftovers Safely. Leftovers can be stored in the refrigerator for three to four days or in the freezer for three to four months. Store leftover food in small, shallow containers for quicker cooling.

If you suspect that more than one person has become ill after eating a common food, please contact The Rappahannock-Rapidan Health District at www.rrhd.org. You can also visit MyMealDetective.com to submit a foodborne illness report.

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RHHD Shares Food Safety Tips for the Holidays 

November 24, 2025
Media Contact: Bryan Hooten, 804-807-1727, bryan.hooten@vdh.virginia.gov

RHHD Shares Food Safety Tips for the Holidays
Share the Joy this Holiday, Not the Germs

RICHMOND, Va. – The holiday season is here! Richmond and Henrico Health Districts (RHHD) share safety and prevention tips to ensure that your holidays are filled with joy, laughter and good tidings, not foodborne illness.

“We encourage everyone to practice safe food handling during this holiday season,” said Richmond and Henrico Health Districts Environmental Health Manager Cindy McKelvy. “Make sure you wash your hands (but not your turkey), cook foods to proper temperatures, cool foods quickly, store foods properly, and thoroughly reheat pre-cooked foods. Practicing safe food handling in the kitchen will help protect you and your loved ones from foodborne illness.”

The Centers for Disease Control and Prevention (CDC) estimates that one in six Americans (48 million) get sick from foodborne illness every year. Foodborne illnesses usually affect your stomach or bowels. Typical signs and symptoms include nausea, vomiting, diarrhea, and abdominal cramps. Don’t let a foodborne illness put a damper on your holiday celebration.

RHHD shares four key steps to preventing foodborne illness – clean, separate, cook, and chill.

Clean

  • Wash Your Hands. Wash your hands before and after preparing food or eating and after using the bathroom or changing diapers. Be sure to wash hands after handling uncooked meat, chicken and other poultry, seafood, flour, or eggs.
  • Wash Surfaces. Wash any surface that comes in contact with food—including counters, cutting boards, and utensils—with hot, soapy water before and after preparing each food item.
  • Rinse Produce. Rinse all fruits and vegetables under running water before eating, cutting, or cooking.

Separate

  • Keep Foods Separate. Keep raw meat, poultry, seafood, and their juices away from other foods when grocery shopping. Store them in separate spots in the refrigerator.
  • Avoid Cross-Contamination. Avoid cross-contamination by not reusing cutting boards, utensils, and plates, especially if they have touched uncooked foods.
  • Prevent Germs from Spreading. Do not rinse poultry. Research from the United States Department of Agriculture (USDA) found that rinsing poultry and raw meat often spreads germs onto sinks and countertops.

Cook

  • Thaw Food Properly. Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw turkey by leaving it on the counter at room temperature.
  • Cook Food Fully. Use a thermometer to ensure that food is cooked to a safe minimal internal temperature. Cooking times for a turkey depend on the weight and whether it is stuffed.
  • Microwave Thoroughly. Microwave ovens can cook food unevenly and leave “cold spots” where harmful bacteria can survive. Follow recommended cooking and standing times. Letting food sit for a few minutes after microwaving allows it to cook more completely.
  • Avoid Raw Foods. CDC advises against eating raw foods, including uncooked meat, poultry, fish, eggs, and flour. Raw cookie dough should not be eaten because it contains raw eggs and flour.

Chill

  • Set the Temperature. Keep your refrigerator at 40°F or below and your freezer at 0°F or below.
  • Use the Two-Hour Rule. Refrigerate any leftovers within two hours. This rule applies to any food that should normally be refrigerated, including pumpkin pie! Discard any food left out at room temperature for more than two hours. When in doubt, throw it out.
  • Store Leftovers Safely. Leftovers can be stored in the refrigerator for three to four days or in the freezer for three to four months. Store leftover food in small, shallow containers for quicker cooling.

If you suspect that more than one person has become ill after eating a common food, please contact RHHD at 804-205-3912. You can also visit MyMealDetective.com to submit a foodborne illness report.

Visit rhhd.gov for more health and safety information. Follow RHHD on Instagram (@richmondcity_hd) and Facebook.

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Rappahannock Area Health District Shares Food Safety Tips for the Holidays

November 24, 2025
Media Contact: Erin Perkins, erin.perkins@vdh.virginia.gov

Rappahannock Area Health District Shares Food Safety Tips for the Holidays
Share the Joy this Holiday, Not the Germs

FREDERICKSBURG, Va. – The holiday season is here! Most holiday festivities include a food component, from family dinners to party appetizers. The Rappahannock Area Health District (RAHD) shares safety and prevention tips to ensure that your holidays are filled with joy, laughter and good tiding, not illnesses.

The Center for Disease Control and Prevention (CDC) estimates that 1 in 6 Americans (48 million) get sick from foodborne illness annually. Foodborne illnesses can be caused by viruses, bacteria, fungi or chemicals and are the reason for a significant number of emergency room and urgent care visits each year. Typical signs and symptoms include nausea, vomiting, diarrhea, and abdominal cramps.

Don’t let a foodborne illness put a damper on your holiday celebration. The Rappahannock Area Health District shares four key steps to preventing foodborne illness – clean, separate, cook and chill.

Clean

  • Wash your hands for at least 20 seconds using soap and warm water before and after preparing or eating food and after using the bathroom or changing diapers. Be sure to wash hands after handling uncooked meat, chicken and other poultry, seafood, flour, or eggs.
  • Wash surfaces to include utensils, counters and cutting boards, that come in contact with food using hot, soapy water before and after preparing each food item.
  • Rinse all fruits and vegetables under running water before eating, cutting, or cooking.

Separate

  • Keep foods separate – raw meat, poultry, seafood, and their juices should be separated from other foods when grocery shopping and stored in separate spots in the refrigerator.
  • Avoid cross contamination by not reusing cutting boards, utensils and plates that have come into contact with uncooked foods.
  • Prevent germs from spreading – Do not rinse poultry. Research from USDA found that rinsing poultry and raw meat often result in spreading germs on sinks and countertops.

Cook

  • Thaw food properly – Thaw frozen food safely in the refrigerator, under cold running water, or in the microwave. Never thaw turkey by leaving it on the counter at room temperature.
  • Cook food fully – Use a thermometer to ensure that food is cooked to a safe minimal internal temperature. Cooking times for a turkey depend on the weight and whether it is stuffed.
  • Microwave thoroughly – Microwave ovens can cook food unevenly and leave “cold spots” where harmful bacteria can survive. Follow recommended cooking and standing times. Letting food sit for a few minutes allows it to cook more completely.
  • Avoid raw foods – CDC advises against eating raw foods, including uncooked meat, poultry, fish, eggs and flour. Raw cookie dough shouldn’t be eaten because it contains eggs and flour.

Chill

  • Set the temperature – Keep your refrigerator at 40°F or below and your freezer at 0°F or below.
  • Use the two-hour rule – Refrigerate any leftovers within two hours. This rule applies to any food that should normally be refrigerated, including pumpkin pie. Discard any food left out at room temperature for more than two hours. When in doubt, throw it out!
  • Store leftovers safely – Leftovers can be stored in the refrigerator for three to four days or in the freezer for three to four months. Store leftover food in small, shallow containers for quicker cooling.

If you suspect that more than one person has become ill after eating a common food, please contact RAHD at 540-899-4797, or visit Local Health Departments – Rappahannock for contact information for your local health department in the RAHD. You can also visit MyMealDetective.com to submit a foodborne illness report.

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Crater Health District Shares Food Safety Tips for the Holidays

November 24, 2025
Media Contact: Toinette Waldon, Toinette.Waldon@vdh.virginia.gov or Tara Rose, Tara.Rose@vdh.virginia.gov

Crater Health District Shares Food Safety Tips for the Holidays
Share the Joy this Holiday, Not the Germs

PETERSBURG, Va. – The holiday season is here! Most holiday festivities include food from family dinners to party appetizers. Crater Health District shares safety and prevention tips to ensure that your holidays are filled with joy, laughter and good tiding, not illnesses.

“Thanksgiving is a special time to share food and gratitude with family and friends. Remember to wash hands often, keep raw foods separate, cook meats to a safe temperature, and refrigerate leftovers quickly, said Crater Health District Director Alton Hart, Jr., MD, MPH, MDiv. A few simple steps in the kitchen ensures everyone enjoys a safe and healthy holiday season.”

The Center for Disease Control and Prevention (CDC) estimates that 1 in 6 Americans (48 million) get sick from foodborne illness annually. Foodborne illnesses usually affect your stomach or bowels. Typical signs and symptoms include nausea, vomiting, diarrhea, and abdominal cramps. Don’t let a foodborne illness put a damper on your holiday celebration.

Crater Health District shares four key steps to preventing foodborne illness – clean, separate, cook and chill.

Clean

  • Wash Your Hands. Wash your hands before and after preparing food or eating and after using the bathroom or changing diapers. Be sure to wash hands after handling uncooked meat, chicken and other poultry, seafood, flour, or eggs.
  • Wash Surfaces. Wash any surface, to include utensils, counters and cutting boards, that comes in contact with food with hot, soapy water before and after preparing each food item.
  • Rinse Produce. Rinse all fruits and vegetables under running water before eating, cutting, or cooking.

Separate

  • Keep Foods Separate. Keep raw meat, poultry, seafood, and their juices away from other foods when grocery shopping. Store them in separate spots in the refrigerator.
  • Avoid Cross Contamination. Avoid cross contamination by not reusing cutting boards, utensils and plates, especially with uncooked foods.
  • Prevent Germs from Spreading. Do not rinse poultry. Research from USDA found that rinsing poultry and raw meat often result in spreading germs on sinks and countertops.

Cook

  • Thaw Food Properly. Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw turkey by leaving it on the counter at room temperature.
  • Cook Food Fully. Use a thermometer to ensure that food is cooked to a safe minimal internal temperature. Cooking times for a turkey depend on the weight and whether it is stuffed.
  • Microwave Thoroughly. Microwave ovens can cook food unevenly and leave “cold spots” where harmful bacteria can survive. Follow recommended cooking and standing times. Letting food sit for a few minutes allows it to cook more completely.
  • Avoid Raw Foods. CDC advises against eating raw foods, including uncooked meat, poultry, fish, eggs and flour. Raw cookie dough shouldn’t be eaten because it contains eggs and flour.

Chill

  • Set the Temperature. Keep your refrigerator at 40°F or below and your freezer at 0°F or below.
  • Use the Two-Hour Rule. Refrigerate any leftovers within two hours. This rule applies to any food that should normally be refrigerated, including pumpkin pie! Discard any food left out at room temperature for more than two hours. When in doubt, throw it out.
  • Store Leftovers Safely. Leftovers can be stored in the refrigerator for three to four days or in the freezer for three to four months. Store leftover food in small, shallow containers for quicker cooling.

If you suspect that more than one person has become ill after eating a common food, please contact the Crater Health District Environmental Health Program at 804-863-1652. You can also visit MyMealDetective.com to submit a foodborne illness report.

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VDH in the News, June 27, 2025

Posted on by brianlittle

VDH in the News – June 27, 2025

Here are some of the items in today’s news scan. Stories include drowning, water safety, heat-related illness, measles, restaurant inspection, food safety, COVID, PFAS, fluoride, harmful algal bloom, and more. Some of the articles may contain specific references to VDH, while others describe issues that may be of interest or concern to VDH. To view a complete article, click the underlined link. If you have any questions or comments, let me know.

 

Six children under age of 5 drowned in Virginia pools in just one month: VDH
WRIC ABC 8
June 26, 2025
By Clare Gehlich

Virginia has seen a noticeable rise in drownings in children under 5 years old in swimming pools, with six children dying since Memorial Day, according to the Virginia Department of Health (VDH). … “We join with the families and communities grieving the loss of these young lives,” said State Health Commissioner Karen Shelton, MD. “These numbers are heartbreaking. Swimming and playing in pools can be fun, particularly on blistering hot days, but pools can also be dangerous. Families should take caution in and around pools. Children in pools should be supervised at all times, and pools should be gated and secured to prevent access when supervision is not available. Please consider enrolling children in swimming lessons. We want to do everything we can to prevent any more lives lost.”

 

Note: There were additional items on this topic in today’s news.
Sheriff’s office investigating drowning at Swift Run Campground

6 children under 5 drown in Virginia pools since Memorial Day, highest number in years

Virginia faces alarming rise in drowning fatalities among children under five

 

Record heat fuels surge in heat-related illnesses across Virginia
WRIC ABC 8
June 26, 2025
By Sahara Sriraman

The Virginia Department of Health (VDH) is reporting an alarming rise in heat-related emergency room visits as scorching temperatures grip the Commonwealth, and experts warn the worst may be yet to come. … “Before you get thirsty, you need to drink a lot of water,” said Meredith Davis, an epidemiologist with VDH. “Try not to do the caffeinated beverages so much and really be checking on each other — the people you work with, especially if you work outdoors.”

 

Note: There was an additional item on this topic in today’s news.
VDH: Heat-related illnesses surge across Virginia

Virginia reports record heat-related illnesses as temperatures soar across the Commonwealth

Park expert shares tips on avoiding heat illnesses while outside on a hike

 

Another possible measles exposure investigated in Northern Virginia
WTOP
June 26, 2025
By Will Vitka

Another potential measles exposure is being investigated in Northern Virginia after someone with a confirmed case of the virus traveled through Dulles International Airport last week. According to the Virginia Department of Health, the person went through Dulles’ Concourse A and the baggage area between 7:45 p.m. and 11:59 p.m. on June 19. … “If you were at these locations at the same time as this case, it’s important to make sure that you’re protected against measles, and so that would mean verifying your vaccination history, or that you have other proof of measles immunity,” Meredith Robinson, Vaccine Preventable Disease Coordinator at the Virginia Department of Health told WTOP’s Linh Bui.

 

Note: There were additional items on this topic in today’s news.
Alexandria Health Department warns of another potential measles exposure in Northern Virginia

VDH investigates another measles exposure in Northern Virginia

Latest VA Measles Exposure Confirmed At Dulles Airport

Health department investigates another measles exposure in Northern Virginia

Virginia health officials warn of potential measles exposure at Washington Dulles Airport

Another potential measles exposure at Dulles

Dulles Airport Measles Case Prompts Public Health Warning In Virginia

Heatwave alert as Virginia, other states, experience extreme temperatures

Measles cases confirmed in Washington, Virginia

 

Virginia seeing record-breaking number of heat-related illness ER visits
WAVY 10
June 26, 2025

Heat-related illnesses are sprouting up across the Commonwealth, causing an alarming amount of people to seek medical attention as stifling temperatures persists. In fact, within the last decade, these types of visits have occurred more than any other June. That’s according to the Virginia Department of Health, which has been tracking these visits since 2015. … 10 On Your Side spoke with Dr. Nancy Welch, Chesapeake Health Department health director, who said there has been about a 60% increase in heat-related visits to the emergency room statewide. “What people need to understand is you don’t want to wait until you experience symptoms,” she said. “There are preventive things you can do, and it’s not just drinking water. The key is having adequate fluids, along with electrolytes. It balances and keeps that flow of the liquid in the tissue and in the blood system — and I say fluids, not just water. And that’s why they need the electrolytes plus the water.

 

Why it’s more difficult to open a restaurant in Richmond than the counties
Richmond Times Dispatch
June 26, 2025
By Meredith Lindemon

Time was running out. The money was pretty much gone. Carlos Ordaz-Nuñez was watching his dream go up in smoke because of a plate glass window. … When asked specifically about communications, Cindy McKelvy, senior environmental health manager for Richmond and Henrico Health Districts, said, “I can’t really speak to how operators interact with city agencies because we are separate from the city. We do, as the Health Department, have good working relationships with our city partners and we can communicate pretty quickly and easily between us and them if we have an issue, or if someone needs help. Then we can point them in the direction of where they need to go as far as the city agencies that need to be involved.”

 

VDH: How to cook and store food properly to avoid getting sick
WHSV 3
June 26, 2025
By Olivia Whitehouse

With students on summer break and the Fourth of July coming up, more families will be holding cookouts. … Kelsey Holloman, foodborne disease epidemiology program manager with the Virginia Department of Health, said that while it is not always possible to determine if food is contaminated, it is essential to use a food thermometer. Holloman said poultry products should be cooked to 165 degrees, while egg products and ground meat should be cooked to 160 degrees. “Fish, pork, beef and other red meat should be cooked to 145 degrees,” Holloman said.

 

COVID variant shown to give ‘severe sore throat’; local experts weigh in
WHSV 3
June 26, 2025
By Amir Massenburg

There’s a new COVID variant being shown to give a severe sore throat. … The Virginia Department of Health says there haven’t been any cases of it reported here in the Commonwealth. However, that doesn’t mean it’s not here. … “I think at this point, there’s so many variants and they’re getting so muddled that it’s getting harder and harder to tell. But I do know that it is affecting other countries a little bit harder right now. It’s kind of started there and it looks like it’s moving this way,” said Lisa Sollot, Respiratory Disease Program Coordinator for the Division of Surveillance and Investigation with the Virginia Department of Health.

 

‘Forever chemicals’ mar pristine reputation of Virginia’s Chickahominy River
Bay Journal
June 26, 2025
By Whitney Pipkin

The Chickahominy River in Virginia is known for its physical beauty, with bald cypress trees and lily pads decorating the water that meanders through largely undeveloped acres of forests and wetlands. But the river’s appearance tells only part of the story. In May, the Virginia Department of Health issued its first fish consumption advisory for the presence of harmful chemicals in the Chickahominy River, which is a James River tributary, and the White Oak Swamp where its waters originate.

 

Luray discontinues additional fluoride in drinking water system
Rocktown Now
June 26, 2025
By Jacquelynn Dobrin

Luray town staff and town council have elected to discontinue the addition of fluoride to its drinking water. In a release, town officials said they will stop adding fluoride in early September due to the Virginia Department of Health requirement of a 90-day notice.

Note: There were additional items on this topic in today’s news.
Luray will stop adding fluoride to drinking water

 

Fairfax County Park Authority Updates Residents on Burke Lake
Northern Virginia Magazine
June 26, 2025
By Debbie Williams

Fairfax County Park Authority has issued an update on the status of Burke Lake. … The Virginia Department of Health says most algae are not harmful. However, the agency cautions that “some types of algae in Virginia can be dangerous. Algae species in fresh and salt water may multiply rapidly when environmental conditions are favorable for their development. The great number of algal cells in the water results in what is called an algal bloom.”

 

Virginia Department of Health’s Southwest Health Districts Offer Tips to Prevent Injuries and Foodborne Illness

September 30, 2024
Media Contacts:
Daniel Hunsucker, LENOWISCO and Cumberland Plateau Health Districts, 276-328-8000;
Michael Whitaker, Mount Rogers Health District, 276-780-0109

Virginia Department of Health’s Southwest Health Districts Offer
Tips to Prevent Injuries and Foodborne Illness

WISE, Va. – The Virginia Department of Health’s LENOWISCO, Cumberland Plateau, and Mount Rogers health districts want to advise those in the southwest region affected by the recent severe weather to use extreme caution to prevent injuries and foodborne illness in the aftermath of tropical storm Helene.

To keep you and your family healthy and safe, please remember to:

  • Discard any refrigerated food that you suspect has spoiled
  • Stay out of impacted areas; do not sightsee
  • Do not operate charcoal grills, propane camping stoves or generators indoors
  • Do not drive or walk through standing water
  • Stay away from downed power lines

It is especially important to take careful precautions to ensure food safety after a power outage. Discard any food that has been at room temperature for two hours or more, and any food that has an unusual odor, color or texture. Just remember, “When in doubt, throw it out!”

Check local announcements to see if any boil water advisories exist in your area and following the instructions in the advisory. People who rely on private wells for their water should consider their well contaminated if it was submerged or they believe it is possible the well became submerged during the storm. If you have specific questions after the storm, call your local health department or visit the VDH website.

Be aware of the dangers of carbon monoxide. Deadly levels of the odorless, colorless gas that is poisonous to breathe can quickly build up when the exhaust from grills or generators is not properly vented. The gas emitted by these sources can linger for hours, even after the generator or grill has shut off. Operate all gasoline-powered devices such as generators outdoors and never bring them indoors.

Watch for the presence of excess moisture and standing water as it contributes to the growth of mold in homes and other buildings. When returning to a home that has been flooded, be aware that mold may be present and may be a health risk for your family.

As the outer bands associated with a tropical storm has produced heavy rainfall throughout the area, flood waters may continue to rise and pool on streets and throughout neighborhoods. Watch for these flood prone areas. You should never attempt to walk or drive through moving water, as there is no way of telling its depth and swift moving water can carry away people or vehicles trying to cross it.

As cleanup is needed, be mindful of the amount of time spent outdoors removing debris after the tropical storm; work slowly to avoid exertion and to prevent back injury. Other steps to take to help prevent muscle and bone injury include:

  • Use teams of two or more to move bulky objects
  • Avoid lifting any material that weighs more than 50 pounds
  • Use proper automated-assist lifting devices
  • Use caution or seek professional assistance when removing fallen trees, cleaning up debris or using equipment, such as chain saws
  • Wear eye goggles while removing or cleaning up debris to prevent eye injuries

For more information, contact your local health department or you may contact the Cumberland Plateau Health District (serving Buchanan, Dickenson, Russell and Tazewell counties) at 276-889-7621; the LENOWISCO health district (serving the counties of Lee, Wise, and Scott and the City of Norton) at 276-328-8000; or the Mount Rogers Health District (serving Bland, Carroll, Grayson, Smyth, Washington, and Wythe counties, and the cities of Bristol and Galax) at 276-236-6127 or visit www.vdh.virginia.gov.