FS|FE-NEWS
December 8, 2020
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In this issue you will find information about last week's Community Conversation with Justin Trubee, Environmental Protection Specialist, Colorado Department of Public Health and Environment, the after hour food pantry at the Pagosa Peak Open School, an update from a local business, and more!
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Community Conversation
Please join us for our weekly remote Food Coalition Community Conversation, where we will learn about "InstantPot Cooking".
Date: Wednesday, December 9th, 2020
Time: 2:00 - 3:00 pm Mountain Time
Looking for new ideas for dinner as the holidays approach? Cooking under pressure has come a long way since the days of your mother/grandmother. Modern day appliances, like the brand InstantPot, make pressure cooking much safer and easier. Join Nicole Clark from La Plata County Extension to learn the basics of using an InstantPot. Plus, you'll receive recipes and resources to help you when you're on your own. If you already have an InstantPot, make sure it's near you during the presentation so you can learn through practice. You'll also need 2 cups of water available.
Call in Number: 1-669-900-9128 Meeting ID: 844 3128 3863
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After Hours Food Pantry
The Pagosa Peak Open School in association with the Food Pantry Network is hosting an after-hours food pantry. The project began on December 7th and will be offered on the 14th, and 21st of this month from 4-7 PM. This is a pilot project being implemented in order to determine the needs for our community when it comes to after hour food pantry service, and it is being supported by the Food System|Food Equity Coalition through its Participatory Budgeting initiative. Get the word out and come down to the green building off 160 near Walmart on 7 Parelli Way during the above dates to participate!
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Natural Grocers Fundraiser
Natural Grocers in Pagosa Springs is raising money to support the efforts of the Food Coalition.
You can make a donation at check-out to the Food Coalition. Round-up your purchase and donate your change or donate as much as you would like to support food efforts in our community. Also, if you bring your own bag then five cents will get donated to the Coalition as well. So, help us reach our goal of raising $3,000 by December 31! Oh, and don't forget to bring your own bags!
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Community Conversation - Food Safety
In last week’s Community Conversation, Justin Trubee, Environmental Protection Specialist with the Colorado Department of Public Health and Environment discussed food safety practices and regulations as they separate into the three food types under his purview - Manufactured, Retail, and Cottage Food.
Key to understanding the difference among these three types and therefore, the kind of license that is required by each, is understanding the relationship between buyer and seller. When one business manufactures food and sells it to another business such as a grocery store, a manufacturing license is required. If the food is sold directly to the consumer by a business such as a restaurant operating a commercial kitchen, a Retail License is required. Both of these licenses will require regulation of some type by public health entities whether local or state. If the food is prepared in a home kitchen that is not inspected and is sold by the producer directly to the consumer as in a farmer’s market venue, then successful completion of a class and a Cottage Food Certificate is required.
In addition to Colorado State regulations, Justin mentioned briefly the regulatory functions of the USDA, the Food and Drug Administration (FDA) and the Colorado Department of Agriculture, all of which illustrates the potential complexity of food safety regulation. His strong recommendation is to always seek help regarding licensure and regulations and to begin at the local level with the San Juan Basin Public Health and if necessary to go to the next level and his own department with questions.
On a much less complex level Justin closed with some general food storage practices to adhere to when working with food: keep food at least 18 inches off the wall and 6 inches off the floor to avoid pest, separate food based on allergens to avoid cross contamination, and use shatterproof or shielded lights in food storage areas to avoid shards of glass in food (LED lights are a good option).
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Spotlight on the Food System:
Getting and Preparing Food
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This week the Coalition interviewed Jean Brooks from Serious Sourdough on the importance of food safety and working alongside the Coalition.
In providing baked sourdough bread to the Food Coalition for distribution to the six food pantries, we here at Serious Sourdough have found the Coalition easy to work with and very organized. The one thing that brings us the most pleasure is that through the efforts of the Coalition families who might not otherwise be able to afford a good loaf of healthy bread are now able to. That brings us joy. Regarding Covid food safety precautions in our kitchen, we have to say that there is nothing extra to do. Cottage Food Production requirements are already in place and they include hand washing, surface disinfection, antibacterial soap, paper towels and no sponges. Our extra contribution to the list is that the bakery kitchen is sealed off from our living quarters.
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Learning from Research and Practice |
The article, The Core Four Practices, published in October of 2020 discusses the four leading practices you need to perform for proper food safety techniques. The four primary methods are clean, separate, cook, and chill. The clean process states that you should be washing your produce, utensils, appliances, hands, and your cooking area consistently while you are cooking. Separate states that you need to separate your fresh meat, poultry, seafood and egg products from other products when you purchase and prepare them. Cook states that you need to make sure that you are cooking your food at the right temperature and using proper methods. Finally, chill says that you need to make sure that you keep your foods at the appropriate temperatures. It is essential to follow these food safety procedures to keep you and your household safe from harmful bacteria and illnesses resulting from not practicing food safety.
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Highlighting Our Community:
Joan Ward, PhD, RD
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Food Safety (Part I)
"Shopping, Storing, Preparing, Cooking and Storing Leftover Food properly are even more important during this time of Coronavirus. Food-borne illness is caused by different microorganisms than the Coronavirus, but getting sick from it can affect your immune system and your vulnerability to viruses.
Coronavirus is a respiratory virus, which means you have to breathe it in or touch your eyes, nose or mouth with the virus on your hands. The concern is that you might pick up the virus on your hands when you are shopping and bring it home with you. While the virus only survives one or a few days on various surfaces, it is important to follow good sanitation guidelines to prevent infection. So there are two reasons to be aware of home food safety and sanitation – bacteria causing food-borne illness and the Coronavirus causing a serious respiratory infection. In addition, good sanitation may help prevent you from getting the seasonal flu. In the next few issues of FS|FE-News we will cover shopping, storing, preparing, cooking, and storing leftover food properly. For now, remember to wash your hands and take your time doing it - 20 seconds or more!"
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