Tag: food safety

Crater Health District Shares Summer Safety Tips

July 28, 2026

Media Contact: RaShel Charles, RaShel.Charles@vdh.virginia.gov

Crater Health District Shares Summer Safety Tips
Stay Safe in the Heat, at the Pool, Around Food, and Grills

PETERSBURG, Va. – Summer is here, and many people are spending more time outside enjoying the warm weather. The Crater Health District encourages everyone to take simple steps to stay safe during the season. Hot temperatures, water activities, outdoor meals, and time spent in the sun can all bring risks if you are not prepared. By paying attention to heat, food safety, water safety, grilling habits, and sun protection, you can help protect yourself and your loved ones throughout the summer.

“Summer activities bring people together. As temperatures rise and families gather around pools and grills, simple precautions make all the difference. Staying hydrated, supervising children near water, and keeping food at safe temperatures are easy steps that protect everyone’s health,” said Crater District Health Director, Dr. Alton Hart, Jr.

Heat Safety

Extreme heat can be dangerous. High temperatures and humidity can increase the risk of heat-related illness. Prolonged exposure can lead to heat cramps, heat exhaustion, heat stroke, and even death. It is important to know the signs of heat exhaustion and heat stroke and act quickly if symptoms appear.

When spending time outdoors, remember to:
• Drink plenty of water throughout the day. Avoid sugary, caffeinated, and alcoholic beverages.
• Limit outdoor activities between 11 a.m. and 4 p.m., the hottest part of the day, and take breaks in the shade. • Make sure pets have access to fresh water and shade.
• Spend time indoors with air conditioning or fans. If you do not have air conditioning, visit a cooling center.
• Check on neighbors and loved ones who may be at higher risk.

Sun Protection Safety

Protecting your skin from the sun is essential during long summer days. Too much exposure can cause sunburn, skin damage, and increase the risk of skin cancer.

Simple steps to stay safe in the sun include:
• Apply sunscreen with SPF 30 or higher at least 15 minutes before going outdoors.
• Reapply sunscreen every two hours, or more often if swimming or sweating.
• Wear protective clothing, hats, and sunglasses.
• Seek shade whenever possible, especially during peak sun hours.

 Food Safety

Summer heat increases the risk of foodborne illness. Each year, 1 in 6 Americans become sick from eating contaminated food. Symptoms may include diarrhea, stomach pain or cramps, nausea, vomiting, and fever.

Keep food safe by following these practices:
• Thaw and marinate food in the refrigerator.
• Cook food to safe internal temperatures and store cooked food in insulated containers.
• Keep food cold with ice packs. Do not leave food out for more than two hours, or one hour if temperatures exceed 90 degrees.
• Avoid cross-contamination. Wash produce before cutting, use clean utensils, and wash or sanitize surfaces between uses.
• Store raw meat on the bottom shelf of the refrigerator and wash hands often when preparing food.

Grilling Safety

Grilling is a favorite summer tradition, but it carries risks. July is the peak month for grill fires. Follow these safety tips:
• Always supervise a grill when it is in use.
• Never add charcoal starter fluid to ignited coals.
• Never grill indoors or in enclosed spaces such as houses, campers, or tents.
• Keep children and pets at a safe distance from the grill.
• Position the grill away from the house or anything that can catch fire.
• Use long-handled grilling tools designed for cooking over heat.

Water Safety

Pools, lakes, rivers, and beaches offer refreshing fun, but water can be dangerous without proper precautions.

  • Constantly supervise children around water and avoid distractions.
    • If you have a pool, ensure it is secured with proper barriers.
    • Designate a “water watcher” whose only task is supervising swimmers.
    • Wear U.S. Coast Guard-approved life jackets, especially for children and inexperienced swimmers.
    • Swim with a buddy and only in designated areas supervised by lifeguards.
    • In an emergency, reach or throw an object to someone in distress instead of entering the water yourself.

For additional information on healthy and safe swimming, visit swimhealthyva.com.

Need more summer tips, contact Crater Health District at 804-863-1652 or visit Crater Health District.

# # #

 The Rappahannock-Rapidan Health District Shares Summer Safety Tips

July 15, 2026
Media Contact: Dr. Zelalem Attlee, Zelalem.Attlee@vdh.virginia.gov

 The Rappahannock-Rapidan Health District Shares Summer Safety Tips
Stay Safe in the Heat, at the Pool, Around Food, Grills

WARRENTON, Va. – Summer is here, and many people are spending more time outside enjoying the warm weather. The Rappahannock-Rapidan Health District encourages everyone to take simple steps to stay safe during the season. Hot temperatures, water fun and outdoor meals can all bring risks if you are not prepared. By paying attention to heat, food safety, water safety, and grilling habits, you can help protect yourself and your loved ones all summer long.

“Preventing summer-related illness and injury starts with awareness and preparation, ” said Rappahannock-Rapidan Health District Director J. Carr, M.D. “By staying cool, practicing safe swimming habits, following food safety guidance, and using grills responsibly, we can protect our families and neighbors while enjoying all that summer has to offer.”

Heat Safety

Extreme heat can be deadly. High temperatures and humidity can put you at risk of heat-related illness. Prolonged exposure to heat can cause cramping, heat exhaustion, heat stroke and even death. Be aware of the signs of heat stroke and heat exhaustion.

When you are spending time outdoors in the heat, it is important to remember these tips:

  • Stay hydrated by drinking plenty of water throughout the day, not just when you are thirsty. Avoid sugary, caffeinated and alcoholic drinks.
  • Slow down and limit outdoor activities between 11 a.m. and 4 p.m., the hottest time of day. Take breaks in the shade. Check that animals also have access to fresh water and shade.
  • Spend time indoors with air conditioning and fans. If you don’t have air conditioning, visit a cooling center. Check on loved ones and neighbors who may be at risk and don’t have air conditioning.

Food Safety

During the summer months, food poisoning is another concern due to warmer temperatures. Each year, 1 in 6 Americans get sick from eating contaminated food. Food poisoning symptoms include diarrhea, stomach pain or cramps, nausea, vomiting, and fever. Keep yourself, guests and food safe by following these safety tips:

  • Thaw and marinate food in the refrigerator. Cook food to a safe internal temperature. Store cooked food in a hot holding area (like an insulated container).
  • Keep food cold with ice packs. Don’t let food sit out for more than two hours, or for one hour if the temperatures are higher than 90 degrees.
  • Don’t cross-contaminate. Wash fresh produce before cutting. Use clean utensils and wash/sanitize in between use. Store raw meat on the bottom shelf to avoid meat juices from dripping on other food. Wash your hands before, during and after handling food.

Grilling Safety

Grilling is a popular way to prepare food throughout the summer, but it can present some hazards. July is the most common month for grill fires. Take these steps to ensure proper safety measures are followed:

  • Always supervise a barbecue grill when in use. Don’t add charcoal starter fluid when coals have already been ignited.
  • Never grill indoors, that includes in your house, camper, tent or any enclosed area.
  • Make sure everyone but the cook stays away from the grill, including children and pets.
  • Keep the grill away from the house or anything that could catch fire.
  • Use the long-handled tools especially made for cooking on the grill.

Water Safety

Pools, beaches, lakes and rivers can provide hours of enjoyment for adults and children. But many dangers exist around water. Everyone needs to be aware and take the necessary precautions to avoid potential injury or death.

  • Constantly supervise children around water and avoid distractions. If you have a pool, secure it with appropriate barriers.
  • Designate a water watcher whose sole responsibility is to oversee the activity in the water.
  • Wear U.S. Coast Guard-approved life jackets around water, especially children and non-experienced swimmers. Do not rely on life jackets
  • Don’t swim alone and only swim in designated areas supervised by lifeguards.
  • Reach or throw an object to the person in trouble in the event of an emergency. Don’t go in! You could become a victim yourself.

For additional information on healthy and safe swimming, visit swimhealthyva.com.

Need more summer tips, contact Rappahannock-Rapidan Health District at www.rrhd.org.

# # #

The Rappahannock-Rapidan Health District Urges Fourth of July Safety as Heat Wave Approaches

July 03, 2026
Media Contact: Dr. Zelalem Attlee, Zelalem.Attlee@vdh.virginia.gov

 The Rappahannock-Rapidan Health District Urges Fourth of July Safety as Heat Wave Approaches

WARRENTON, Va. – A dangerous heat wave is expected over the Fourth of July weekend, and the Rappahannock-Rapidan Health District is reminding everyone to take extra care while celebrating. High temperatures, holiday cookouts, and water fun can increase the risk of heat illness, foodborne illness, and injuries. Simple steps such as staying cool, handling food safely, watching children closely at the pool, and grilling with caution can help keep families safe during the holiday.

“As families gather to celebrate Independence Day, we encourage everyone to make safety a priority,” said Rappahannock-Rapidan Health District Director J. Carr, M.D. “Taking simple precautions to stay cool, stay hydrated, and use fireworks responsibly can help ensure that everyone enjoys a healthy and memorable holiday.”

Heat Safety

Extreme heat can be deadly. High temperatures and humidity can put you at risk of heat-related illness. Prolonged exposure to heat can cause cramping, heat exhaustion, heat stroke and even death. Be aware of the signs of heat stroke and heat exhaustion.

When you are spending time outdoors in the heat, it is important to remember these tips:

  • Stay hydrated by drinking plenty of water throughout the day, not just when you are thirsty. Avoid sugary, caffeinated and alcoholic drinks.
  • Slow down and limit outdoor activities between 11 a.m. and 4 p.m., the hottest time of day. Take breaks in the shade. Check that animals also have access to fresh water and shade.
  • Spend time indoors with air conditioning and fans. If you don’t have air conditioning, visit a cooling center. Check on loved ones and neighbors who may be at risk and don’t have air conditioning.

Food Safety

During the summer months, food poisoning is another concern due to warmer temperatures. Each year, 1 in 6 Americans get sick from eating contaminated food. Food poisoning symptoms include diarrhea, stomach pain or cramps, nausea, vomiting, and fever. Keep yourself, guests and food safe by following these safety tips:

  • Thaw and marinate food in the refrigerator. Cook food to a safe internal temperature. Store cooked food in a hot holding area (like an insulated container).
  • Keep food cold with ice packs. Don’t let food sit out for more than two hours, or for one hour if the temperatures are higher than 90 degrees.
  • Don’t cross-contaminate. Wash fresh produce before cutting. Use clean utensils and wash/sanitize in between use. Store raw meat on the bottom shelf to avoid meat juices from dripping on other food. Wash your hands before, during and after handling food.

Grilling Safety

Grilling is a popular way to prepare food throughout the summer, but it can present some hazards. July is the most common month for grill fires. Take these steps to ensure proper safety measures are followed:

  • Always supervise a barbecue grill when in use. Don’t add charcoal starter fluid when coals have already been ignited.
  • Never grill indoors, that includes in your house, camper, tent or any enclosed area.
  • Make sure everyone but the cook stays away from the grill, including children and pets.
  • Keep the grill away from the house or anything that could catch fire.
  • Use the long-handled tools especially made for cooking on the grill.

Water Safety

Pools, beaches, lakes and rivers can provide hours of enjoyment for adults and children. But many dangers exist around water. Everyone needs to be aware and take the necessary precautions to avoid potential injury or death.

  • Constantly supervise children around water and avoid distractions. If you have a pool, secure it with appropriate barriers.
  • Designate a water watcher whose sole responsibility is to oversee the activity in the water.
  • Wear U.S. Coast Guard-approved life jackets around water, especially children and non-experienced swimmers. Do not rely on life jackets
  • Don’t swim alone and only swim in designated areas supervised by lifeguards.
  • Reach or throw an object to the person in trouble in the event of an emergency. Don’t go in! You could become a victim yourself.

For additional information on healthy and safe swimming, visit swimhealthyva.com.

Need more safety tips for Independence Day, contact Rappahannock-Rapidan Health District at www.rrhd.org.

# # #

Rappahannock Area Health District Urges Fourth of July Safety as Heat Wave Approaches

July 1, 2026
Media Contact: Erin Perkins, erin.perkins@vdh.virginia.gov

 Rappahannock Area Health District Urges Fourth of July Safety as Heat Wave Approaches

FREDERICKSBURG, Va. – A dangerous heat wave is expected through the Fourth of July weekend, and the Rappahannock Area Health District is reminding everyone to take extra care while celebrating. High temperatures, holiday cookouts, and water activities can increase the risk of heat illness, foodborne illness, and injuries. Simple steps such as staying cool, handling food safely, watching children closely at the pool, and grilling with caution can help keep families safe during the holiday.

“As temperatures rise, protecting your health is extremely important,” says Rachel Stradling, health director for the Rappahannock Area Health District. “Stay hydrated, practice food safety, and take breaks in the shade or air‑conditioning. Never leave children or pets in parked vehicles and check on neighbors who may need support. Small steps save lives in extreme heat.”

Heat Safety

Extreme heat can be deadly. High temperatures and humidity can put you at risk of heat-related illness. Prolonged exposure to heat can cause cramping, heat exhaustion, heat stroke and even death. Be aware of the signs of heat stroke and heat exhaustion.

When you are spending time outdoors in the heat, it is important to remember these tips:

  • Stay hydrated by drinking plenty of water throughout the day, not just when you are thirsty. Avoid sugary, caffeinated and alcoholic drinks.
  • Slow down and limit outdoor activities between 11 a.m. and 4 p.m., the hottest time of day. Take breaks in the shade. Check that animals also have access to fresh water and shade.
  • Spend time indoors with air conditioning and fans. If you don’t have air conditioning, visit a cooling center. Check on loved ones and neighbors who may be at risk and don’t have air conditioning.

Food Safety

During the summer months, food poisoning is another concern due to warmer temperatures. Each year, 1 in 6 Americans get sick from eating contaminated food. Food poisoning symptoms include diarrhea, stomach pain or cramps, nausea, vomiting, and fever. Keep yourself, guests and food safe by following these safety tips:

  • Thaw and marinate food in the refrigerator. Cook food to a safe internal temperature. Store cooked food in a hot holding area (like an insulated container).
  • Keep food cold with ice packs. Don’t let food sit out for more than two hours, or for one hour if the temperatures are higher than 90 degrees.
  • Don’t cross-contaminate. Wash fresh produce before cutting. Use clean utensils and wash/sanitize in between use. Store raw meat on the bottom shelf to avoid meat juices from dripping on other food. Wash your hands before, during and after handling food.

Grilling Safety

Grilling is a popular way to prepare food throughout the summer, but it can present some hazards. July is the most common month for grill fires. Take these steps to ensure proper safety measures are followed:

  • Always supervise a barbecue grill when in use. Don’t add charcoal starter fluid when coals have already been ignited.
  • Never grill indoors, that includes in your house, camper, tent or any enclosed area.
  • Make sure everyone but the cook stays away from the grill, including children and pets.
  • Keep the grill away from the house or anything that could catch fire.
  • Use the long-handled tools especially made for cooking on the grill.

Water Safety

Pools, beaches, lakes and rivers can provide hours of enjoyment for adults and children. But many dangers exist around water. Everyone needs to be aware and take the necessary precautions to avoid potential injury or death.

  • Constantly supervise children around water and avoid distractions. If you have a pool, secure it with appropriate barriers.
  • Designate a water watcher whose sole responsibility is to oversee the activity in the water.
  • Wear U.S. Coast Guard-approved life jackets around water, especially children and non-experienced swimmers. Do not rely on life jackets
  • Don’t swim alone and only swim in designated areas supervised by lifeguards.
  • Reach or throw an object to the person in trouble in the event of an emergency. Don’t go in! You could become a victim yourself.

For additional information on healthy and safe swimming, visit swimhealthyva.com.

Need more safety tips for Independence Day? Contact the Rappahannock Area Health District at http://www.vdh.virginia.gov/rappahannock/

# # #

Virginia Department of Health Provides Tips to Stay Warm, Healthy During Power Outage

FOR IMMEDIATE RELEASE – January 24, 2026
Media Contact: Brookie Crawford, brookie.crawford@vdh.virginia.gov

Virginia Department of Health Provides Tips to Stay Warm, Healthy During Power Outage

RICHMOND, Va. – With this weekend’s winter storm bringing snow and ice throughout the Commonwealth, widespread power outages can also be anticipated. The Virginia Department of Health shares tips for staying safe, warm and healthy when the power is out.

“With the forecast for extremely cold temperatures and wind chill, frostbite and hypothermia are real concerns especially if you lose power in your home,” said Virginia Health Commissioner B. Cameron Webb, MD, JD. “Now is the time to prepare! Plan ahead to ensure that you and your loved ones have safe ways to stay warm, keep food and medicines at proper temperatures, and stay hydrated. The Virginia Department of Health is here to help you with tips to keep your family safe and happy.”

Staying warm

If you lose power, the priority is to stay dry and warm to prevent frostbite and hypothermia.

  • Use extra blankets, sleeping bags and warm winter coats to stay warm. Make sure you cover your head, fingers and toes.
  • Use alternative heating sources:
    • Fireplace that is up to code with plenty of dry wood or a gas log fireplace.
    • Portable space heaters or kerosene heaters.
  • Keep heat sources at least three feet away from drapes, furniture, bedding, or other flammable materials. Never cover your space heater.
  • Ensure that you properly ventilate emergency heat sources to prevent carbon monoxide
  • Do not use generators indoors.
  • For a list warming shelters in your area, contact your locality or call 2-1-1 or visit org.

Food Safety

In the case of an power outage, it’s important to take careful precautions to ensure food safety.

  • Keep refrigerator and freezer doors closed.
  • If the doors stay closed, food will stay safe up to:
    • Four hours in a refrigerator,
    • 24 hours in a half-full freezer, and
    • 48 hours in a full freezer.
  • If you must remove food, put it in a cooler with frozen gel packs or dry ice to keep it cold. Refrigerated food must stay at a temperature of 40°F or lower and frozen food must stay at a temperature of 0°F or lower.
  • When power returns:
    • Thawed food can usually be eaten if it is still “refrigerator cold” (40°F or below).
    • Discard any perishable food (such as meat, poultry, fish, eggs or leftovers) that has been above 40°F for two hours or more.
    • Never taste food to know if it is safe to eat. When in doubt, throw it out.
  • Do not operate charcoal grills, propane camping stoves indoors.
  • Eating healthy meals will help keep your body temperature warm. Here are tips on breastfeeding, feeding infants, and preparing and storing powered formula during a power outage.

Stay Hydrated

It’s important to stay hydrated even during the cold to prevent hypothermia. The extreme cold can affect your water pipes.

  • Leave all water taps slightly open so they drip continuously. Open cabinet doors under the kitchen and bathroom sinks so warm air can reach the pipes.
  • If tap water isn’t available, use bottled water.
  • Avoid alcoholic or caffeinated beverages.  They cause your body to lose heat faster.
  • Drink warm beverages or broth to stay warm.

Medication

Consult your healthcare provider for your specific needs. In general, throw out refrigerated medicine when the power is out for a day or more, unless your healthcare provider or the drug’s label says otherwise.

Remember to stay warm during these extremely cold temperatures. If you notice signs of frostbite and hypothermia , seek medical attention immediately. If you have any immediate needs, contact call 2-1-1 or visit 211virginia.org

For more information, visit the VDH Winter Storm Response webpage or contact your local health department.

# # #

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.

# # #

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.

# # #

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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