Fourth of July: Fireworks, Sun, Food Safety Tips

Independence Day celebrations can certainly be a lot of fun for everybody, but conducting yourself in a safe manner is of the upmost importance, especially when it comes to handling fireworks, handling food and reveling in the sun.

Millions of pounds of fireworks are sold each year to celebrate the Fourth of July. Each firework, whether it’s a sparkler of rocket, comes with danger. Fireworks can injure your hands, fingers, head, face, eyes and ears.

According to the U.S. Consumer Product Safety Commission, approximately 230 people go to the emergency room with fireworks-related injuries on the Fourth of July.

Here are some tips on how to safely handle fireworks:

• Make sure fireworks are legal in your area before buying or using them.

• Avoid buying fireworks packaged in brown paper, as it’s often a sign that they were made for professional displays and not for consumers.

• Always have an adult supervise fireworks activities.

• Never place part of your body over a fireworks display when lighting a fuse. Move a safe distance away from the fireworks once they’ve been lit.

• Never allow young children to play with or ignite fireworks. Even sparklers are dangerous, as they can heat up to about 2,000 degrees Fahrenheit.

• Keep a hose or bucket of water nearby in the event of a fire or other mishap.

The sun can complicate things for those spending time outdoors at a barbecue or parade. Always know when to seek shade or when to apply sunscreen. UV rays are at their strongest between 10 a.m. and 4 p.m. Apply suncreen 20 minutes before heading out into the sun. Reapply sunscreen every two hours.

“Broad Spectrum” sunscreen provides protection against both UVA and UVB rays. Go for that type. Also hats and sunglasses provide excellent protection as well.

When it comes to handling food, it can be tricky. Food can safely sit out unrefrigerated for only two hours, the U.S. Department of Agriculture says. If the temperature outside is 90 degrees or above, food can sit out safely for only an hour before it needs to be thrown out.

The U.S. Food and Drug Administration shared the following tips on how to prevent food borne illness:

• Keep cold food cold. Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40°F or below to prevent bacterial growth. Meat, poultry, and seafood may be packed while still frozen so that they stay colder longer.
• Organize cooler contents. Consider packing beverages in one cooler and perishable foods in another. That way, as picnickers open and reopen the beverage cooler to replenish their drinks, the perishable foods won’t be exposed to warm outdoor air temperatures.
• Keep coolers closed. Once at the picnic site, limit the number of times the cooler is opened as much as you can. This helps to keep the contents cold longer.
• Don’t cross-contaminate. Be sure to keep raw meat, poultry, and seafood securely wrapped. This keeps their juices from contaminating prepared/cooked foods or foods that will be eaten raw, such as fruits and vegetables.
• Clean your produce. Rinse fresh fruits and vegetables under running tap water before packing them in the cooler - including those with skins and rinds that are not eaten. Rub firm-skinned fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water. Dry fruits and vegetables with a clean cloth towel or paper towel.