Benefits York Farmland
aintin
P
Painting of York Expo Center Animal Barns Benefits
Farm and Natural Lands Trust. William Falkier has donat
ed an original painting of the animal bams at the York
Expo Center that will be raffled to benefit the Farm and
Natural Lands Trust of York County. The painting will
bring back memories for many York Countains who show
ed their cow, sheep, or pigs during the York Fair. Walking
through the animal bams was also an annual ritual for
many non-farm families during the fair. The animal barns
were recently torn down to make room for the Expo Cen
ter’s new Exhibition Hall. Raffle tickets will be available at
the Trust’s annual dinner to be conducted on May 1 at
the Valencia Ballroom or by calling the Trust office. Raffle
tickets are $5 each or 5 for $2O. Prints of the painting will
also be sold with a portion of the proceeds benefiting the
Trust.
The Farm and Natural Lands Trust of York County has
preserved almost 5,000 acres of farm and natural lands in
York County. Funds raised from the raffle will be used to
preserve more lands in York County. For more informa
tion regarding the painting, contact the Trust office at
(717)843-4411.
National Chicken Council Launches
Website With Industry Information
WASHINGTON, D.C. The dress is www.nationalchicken-
National Chicken Council council.com
launched a website devoted to in- “The new site will offer a
formation about the broiler broad range of industry informa
chicken production and process- tion and will serve as a comple
ing industry as a service to mem- ment to our consumer-oriented
bers of the industry, analysts, site, www.eatchicken.com,” said
journalists, students, and mem- Richard L. Lobb, NCC’s director
bers of the public. The Web ad- of communications.
Family Living
Focus
by
Lynn Janies
Extension Agent i
Snyder, Union and I
Northumberland Counties *
i
Spring Cleaning
For Safe Food
It’s that time of year again—
the robins are back, the weather
is wanning, and many of you are
getting the urge to do spring
cleaning.
As an extension agent covering
food and nutrition topics, I often
get questions about how long to
keep food in the pantry, refriger
ator, and freezer. This is a major
food safety issue, since many of
us are at high-risk for food-borne
illness: seniors, infants and young
children, pregnant women, and
many with chronic diseases, such
as cancer, diabetes, and lung dis
ease.
You must label and date your
food to really know how long it
has been around. For safe stor
age, refrigerator temperatures
need to read below 40 degrees F;
ideally 34-38 degrees F. Freezer
temperatures ideally should read
below 0 degrees F. Place thermo
meters away from freezers if you
have a combination refrigerator/
freezer and near the door.
The temperature range bacte
ria grow and multiply the best is
41-140 degrees F, also known as
the “Temperature Danger Zone.”
They will still grow under refrig
eration temperatures, although
slower.
One tricky bacteria, Listeria
monocytogenes, grow? well under
refrigeration. Some soft cheeses
and deli meats have been identi
fied as foods that may contain
Listeria. USDA cautions preg
nant women and others at high
risk for food-borne illness to heat
these foods to 165 degrees F or
avoid. Their long expiration
dates give Listeria, if present,
time to grow and multiply.
Also, if you see mold on a food,
throw the whole product out. The
FDA makes an exception for
hard cheeses —you can cut
one inch around the visible
Maintenance Free Railings For
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NOTICE
EXTENDED PARTS DEPARTMENT
STORE HOURS
EFFECTIVE MONDAY, APRIL 7, 2003
To Better Serve You During The Busy Planting Season
APRIL - MAY - JUNE
Mon., Tiies., Thurs. & Fri. 7am-Bpm
Wed. 7am-6pm; Sat. 7am-3pm
MNKUMURST 133 “r Ra - •
00/16 TIB* , Lititz, PA 17543-0395 TET
'-WlVO.inW.—' (717)626-4705 aFam , p „ n
Fax 717-626-0996 1-800-414-4705
not it is from food-borne illness,
and not the flu. They have the
same symptoms, but there is a
definite flu season. Food-borne
illness can happen at any time,
and often the symptoms don’t
show up until days or weeks after
you have eaten the contaminated
food (this makes it very hard to
pin down).
The Centers for Disease Con
trol estimates every year 5,000
Americans die from food-borne
illness (food poisoning), 325,000
are hospitalized, and 76 million
are made sick. Don’t you be one
mold and use the rest. However, of them.
the mold you see is the “tip of the f 1 doesn’t have to smell
iceberg”, with more mold run- bad > ‘“ te bad ’ ° r '?° kbad t 0
ntog threughout the prcduc, '
often difficult lo see. Molds can Tbe h fono^,g are good gnide.
cause illness from toxins that [fo es fo follow to help keep your
some produce, or m some people, food safe at home (Source: Cook
allergic reactions. fog por Groups- A Volunteer’s
If you feel nausea, have vomit- Guide to Food Safety, USDA,
ing, or diarrhea, more often than March 2001).
Refrigerator and freezer Safe Storage
Guides For Safe Food
• Leftovers - (casseroles, stuffing, pizza, cooked meats &
poultry), 3-4 days, 2-3 months
• Fresh shell eggs (keeps best in egg carton, unwashed), 4-5
weeks, don’t freeze
• Hard cooked eggs (refrigerate those colored eggs if you
want to eat), 1 week, don’t freeze
• Mayonnaise (commercially prepared), 2 months, don’t
freeze
• Deli salads (meat, fish, egg, potato, macaroni), 3-5 days,
don’t freeze
• Luncheon meats-opened, 3-5 days, 1-2 months
• Hot dogs-opened, 1 week, 1-2 months
• Luncheon meats & hot dogs - unopened sealed packaged, 2
weeks, 1-2 months
• Bacon, 1 week, 1 month
• Raw ground or sliced meat, sausage, poultry (any form),
1-2 days
• Sausage, 1-2 months
• Ground or slice hamburger, 3-4 months
• Whole poultry, 1 year
• Sliced poultry, 9 months
• Steaks, chops, roasts (raw), 3-5 days, 4-6 months
• Fish (raw), 1-2 days, 3-6 months
• Cooked fish, 3-4 days, 4-6 months
• Gravy, 1-2 days, 6 months
• Milk (check use-by dates), 1 week, 3 months
• Butter, 1-3 months, 4-5 months
• Hard cheeses-opened, 3-4 weeks, 6 months
• Soft cheeses (such as Brie, ricotta), 1 week, don’t freeze
Pantry Food Storage Guide
• Canned Goods, Low Acid (meats, gravy), unopened stored
in refrigerator, 2-5 years, opened 3-4 days
• Canned Goods, High Acid (juices, fruit, pickles, vinegar
based) unopened stored in refrigerator, 12-18 months, opened
5-7 days
• Breads, (throw out all if moldy), cereals check use-by dates
: arming, Saturday, April 26, 2003-B7
Lancaster
Questions,
Anyone?
Get answers you can
trust about federal gov
ernment programs, ben
efits and services from
the Federal Consumer
Information Center.
Call toll-free:
I-800-PED-INFO
(that’s 1-800-333-4636)
Mon-Fri Bam-Bpm
Eastern Time
or visit;
www.puehlo.ow.gOTfc«ll
U S General Services Administration