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Safety during the fourth of July

Safety during the fourth of July

Here are some tips to have a safe Fourth of July holiday for you, your family, and friends:


  • Never allow young children to handle fireworks
  • Older children should use them only under close adult supervision
  • Never use fireworks while impaired by drugs or alcohol
  • Anyone using fireworks or standing nearby should wear protective eyewear
  • Never hold lighted fireworks in your hands
  • Never light them indoors
  • Only use them away from people, houses and flammable material
  • Never point or throw fireworks at another person
  • Only light one device at a time and maintain a safe distance after lighting
  • Never ignite devices in a container
  • Do not try to re-light or handle malfunctioning fireworks
  • Soak both spent and unused fireworks in water for a few hours before discarding
  • Keep a bucket of water nearby to fully extinguish fireworks that don’t go off or in case of fire
  • Never use illegal fireworks
  • Beware of sparkers as they can be dangerous

Source: National Safety Council in America

Barbeque/Food Safety

With extreme hot weather you need to be extra careful with food safety. And if you are barbecuing this weekend extend, here are some barbeque safety tips:


  • Only use grills outside
  • Place your grill away from your home
  • Make sure your grill is located on a flat, level surface
  • Check your grill for leaks
  • Always clean your grill after use
  • Never leave your barbecue grill unattended while in use
  • Wear appropriate clothing
  • Keep a spray bottle on hand
  • Always have a fire extinguisher close by

Source: First Alert

Food safety

When planning a picnic, making packed lunches or preparing for any other occasion where you are eating away from home, be aware of the basic food safety rule - keep hot foods hot and cold foods cold.You should also:

Some practical hints for keeping food safe to eat when you have a barbeque at home are:

  • Keep the meat in the fridge until you are ready to start cooking it.
  • Store raw meats and poultry separately from cooked items, and below other food so that raw juices do not contaminate other food.
  • Cook food to at least 75 °C. Use a meat thermometer to check the final temperature. Using a thermometer is the best way to ensure that meats are properly cooked. If you don’t have one, you should cook poultry until the meat is white - there should be no pink flesh. Similarly, if there is no thermometer, cook hamburgers, mince, sausages, and other meats right through until any juices run clear.
  • Never buy cracked or dirty eggs and always thoroughly cook any food made from eggs.
  • Use a clean plate for all cooked meats - don’t re-use the same plate or container that held raw meats. Don’t use the same equipment used to cook raw food (such as tongs or forks) to handle cooked food.
  • Take salads, pates, dips, and other perishables outside only when required, and return them to the fridge when that part of the meal is finished.
  • Throw out any high-risk food left in the temperature danger zone for more than 4 hours. Don’t put it in the fridge and don’t leave it for later.
  • Cover food and keep birds, insects, and animals away from it.

Source:  Better Health Channel