•Use caution when bringing children
and pregnant women into an area with ash and damaged structures until cleanup
is completed. Do not leave children unattended at burned properties.
• Watch for repeated coughing, nausea,
unusual fatigue or dizziness, particularly if there is a medical history of
chronic lung disease (like asthma or COPD) or heart disease.
• Don't breathe the ash from the
fires. Ash can irritate your respiratory system. Adults should use a
protective mask (N-95 or P-100) while in areas where ash particles
cannot be controlled. N-95 masks must be properly fitted and are not designed
for children or people with facial hair, subsequently they will not provide
full protection.
• Protective clothing is
important: wear goggles, heavy work gloves, and watertight boots with steel
toes and insoles (not just steel shank), long sleeves, and long pants to avoid
skin contact. Handle all burned plastics with gloves as possible toxins can
come off the plastic.
• Debris: Watch for
broken glass, exposed: wires, nails, wood, metal, plastic, falling trees and
tree limbs.
• Watch for Ash Pits and
mark them for safety. Ash pits are holes of hot or cold ashes, created by
burned trees and stumps. Falling into ash pits can cause burns and/or injuries.
• Get a Tetanus shot if
you have not had a booster in the last 10 years or cannot remember when your
last shot was. Contact your healthcare provider or JCPH at 303-232-6301for more
information.
Food Products
If
you are not certain food is safe, throw it out!
·
Throw away food that has an unusual odor, color, or texture. When
in doubt, throw it out.
·
·
Wash fruits and vegetables with water from a safe source before
eating.
How to determine if food from the
refrigerator and freezer is safe to eat:
·
Refrigerated food should be safe as long as the power was out for
no more than 4 hours and the refrigerator door was kept shut. Discard any
perishable food (such as meat, poultry, seafood, dairy products or leftovers)
that has been above 40°F for two hours or more.
·
If an appliance thermometer was kept in the freezer, check the
temperature when the power comes back on. If the freezer thermometer reads 40°F
or below, the food is safe and may be refrozen.
·
If a thermometer has not been kept in the freezer, check each
package of food to
determine its safety. You can't rely on appearance or odor. A full
freezer will hold the temperature for approximately 48 hours (24 hours if it is
half full) if the door remains closed. If the food still contains ice crystals
or is 40 °F or below, it is safe to refreeze or cook.
·
Keep in mind that perishable food such as meat, poultry, seafood,
milk, and eggs that are not kept adequately refrigerated or frozen may cause
illness if onsumed, even when they are thoroughly cooked.
For more
information please visit:
Centers
for Disease Control ‐
http://www.bt.cdc.gov/disasters/foodwater/facts.asp
Food & Drug Administration ‐
http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm076881.htm
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