• Burgers - 160 degrees
• Poultry - 170-180 degrees
• Steaks and chops - 145-170 degrees
• Brats or hot dogs - 165 degrees
• Seafood - until it flakes.
   
• Don't throw cooked meat back on the same plate you used for the raw stuff. Reserve one platter for raw meat, and a different platter for the cooked meat.
   
• Nestle salad dishes, dairy products and beverages in buckets of ice. In hot weather, do not keep perishable food out longer than one hour.

Tips for packing a cooler: 

• Start with cold food. Do not use the cooler to chill your food. Aim to refrigerate food overnight before transferring it to the cooler.
   
• Pack your cooler with bags of ice or ice packs. Keep the lid sealed as much as possible.
   
• Set raw meat on the bottom so leaking juices can't drip onto other food.
   
• Transport the cooler in an air-conditioned car. Once you arrive at your destination, store the cooler beneath a shade tree if possible.
   
• Bring plenty of moist sanitizing wipes to use while cooking and before eating.

Source: WebMD

• Encourage workers to drink plenty of cool water, about one cup every 15 to 20 minutes, even if they're not thirsty. Avoid beverages that can dehydrate the body, such as coffee, tea, caffeinated soft drinks and, of course, alcohol.
   
• Help workers adjust to the heat by assigning a lighter workload and longer rest periods for the first five to seven days of intense heat exposure. Start the process over again when the worker returns from vacation or is absent for two weeks or more.
   
• Encourage workers to wear lightweight, light-colored, loose-fitting clothing.  Workers should change their clothes if they get completely saturated.
   
• Use general ventilation and spot cooling at points of high heat production.  Good airflow helps sweat evaporate and cools the skin.
   
• Train supervisors and first aid workers to recognize and treat signs of heat illness, and make sure all employees know who is trained to provide aid. Allow employees to interrupt work if they become extremely uncomfortable.
   
• Consider a worker's health and physical condition - is he or she fit to work in hot environments? Obese or out-of-shape workers, pregnant women and anyone getting inadequate sleep are more susceptible to heat stress.
   
• Alternate work and rest periods with rest stops in a cooler area. Short, more frequent work-rest cycles are best. Schedule heavy work for cooler times of the day and use appropriate protective clothing.
   
• Monitor temperature, humidity and workers' response to heat at least hourly.

For people working outdoors, extra precautions are recommended: 

• Wear protective clothing that does not transmit visible light.
• Frequently apply sunscreen with a sun protection factor (SPF) or 15 or higher.
• Wear broad-brimmed hats that protect the face, ears and neck.
• Wear sunglasses that block UV rays.
• Seek shade, if possible, when the sun's intensity is at its peak.
• Beware of signs and symptoms of skin cancers and see a doctor if an unusual skin change occurs.

• Set up a booth to meet and greet your employees with a variety of information on Affinity's services
• Provide information on Affinity Medical Home and our specialty providers
• Answer questions about which providers are taking new patients
• Meet one-on-one with employees to provide a concierge-level service to help them find a physician
• Sarah can even help employees set up their first appointment.

Get Connected!
To schedule a time for Sarah to visit your workplace, please call Tammy Davis at (920) 628-1532. 

• On-site healthy cooking demonstrations
• Lunch and Learn presentations
• Can the Soda incentive program
• Don't Gain, Maintain holiday challenge
• Pedometer rewards
• On-site nurse practitioner services
• And much, much more!

For ideas, call Tammy Davis at (920) 628-1532 or Holly Tomlin at (920) 628-1530. We can help customize the right mix of wellness programs and services for your workforce.