Food Safety in the Summertime

Grilling and eating outdoors is one of the best parts about summer. But as you know, your backyard isn’t nearly as sanitary as your air-conditioned kitchen. Follow these tips from Laura Ipe, Clinical Dietitian at SJRMC, to ensure your summertime meals are healthy and safe.

Start Clean

• Whether you are using your own grill or a public grill at a park or campground, scrub it with hot, soapy water before each use.
• Wash your hands before, during and after food preparation.
• Pack moist towelettes or a hand sanitizer in your cooler for when soap and water are not readily available.

"Bacteria can easily transfer from the body to foods and surfaces,” said Ipe. “This is especially important when you are handling raw meat.

Safely Thaw & Marinate Meat

• Thaw frozen foods in the refrigerator or microwave, not on the countertop or by the grill.
• Marinate meat in the refrigerator.
• Never use the same brush to baste raw and cooked meat. Wash brushes in hot, soapy water between uses.
• Boil any leftover marinade before using it to baste or season cooking meats.

Don’t Share Ware

• Use separate cutting boards, plates and grilling utensils when handling raw meat and ready-to-eat foods. Color-code them to easily separate items used with raw foods.
• After using knives, grilling tongs, forks and platters with raw meat and poultry – clean them thoroughly with hot soapy water – before using them again on cooked meats/poultry.

Cook It Right

“Grilled meat can be harmful if it’s not completely cooked,” said Ipe. “Many people rely on the color of the meat or the juices to tell them if it’s done, but the only surefire way is to use a meat thermometer.”

Use the following internal temperature guide:

• Steak (medium rare):  145° F
• Steak (well done):  170° F
• Hamburgers: 160° F
• Chicken: 165° F

Watch the Clock

• Don't leave food, even if it's fully cooked, out of refrigeration for extended periods of time.
• Put all dishes in the refrigerator within two hours. In hot weather (90° F or warmer), this time is reduced to one hour.
•  Set out perishable food items in one-hour shifts. After each shift, place uneaten food back in a refrigerator set below 40° F.
•  Lengthen the staying power of perishable foods by keeping them on ice. Keep a refrigerator thermometer on hand to make sure foods stay chilled properly in the cooler or refrigerator.

Let Leftovers Go

• Store leftovers in shallow, airtight containers (two inches deep or less). Write the date on top.
• Reheat leftovers to an internal temperature of 165° F before serving a second time around. Check the temperature with a meat thermometer.
• Boil leftover sauces before reusing them on cooked meat.

“Grilled leftovers have a refrigerator life of three to four days,” said Ipe. “After that, toss it.”

Recipe: Mediterranean Kabobs

Yields 4 servings. Reference:  National Heart Lung & Blood Institute.

Marinade

• 2 tablespoons each of olive oil & lemon juice
• 1 tablespoon each of minced garlic (2-3 cloves) & fresh chopped parsley (or 1 teaspoon dried)
• ½ teaspoon salt (optional)

Kabobs

• 6 oz top sirloin or other beef steak, cubed (12 cubes)
• 6 oz boneless & skinless chicken breast cut into ¾-inch cubes (12 cubes)
• 1 large white onion cut into ¾ inch squares (12 pieces)
• 12 cherry or grape tomatoes, rinsed
• 1 red bell pepper, rinsed & cut into ¾ inch squares (12 squares)
• 12 metal skewers (each 6 inches long).

Directions

1. Preheat grill pan or oven broiler (with rack 3 inches from heat source) on high temperature.
2. Combine marinade ingredients and divide between 2 bowls (one to marinate raw meat and one for cooking & serving).
3. Mix beef, chicken, onion, tomatoes and red pepper cubes in one bowl of marinade and let sit.  After 5 minutes discard remaining marinade.
4. Assemble the skewers:  Place one piece of beef, chicken, tomato, onion, red pepper on each of the 12 skewers.
5. Grill (or oven broil) on each of 4 sides for 2-3 minutes or until completely cooked (minimum internal temp of 145° F for beef & 165° F for chicken).  Spoon most of the second half of the marinade over kabobs while cooking.
6. Serve 3 skewers per serving.  Drizzle the remaining marinade on top of each kabob before serving (use only the marinade that did not touch the raw meat or chicken).

Nutrition Information

1 serving (3 skewers) = 202 calories; 11g fat (2g saturated fat); 333mg sodium (if salt is used).

More Info

Learn more safety tips at www.homefoodsafety.org.  

Reference: American Dietetic Association.

National Running Day: It's Never Too Late to Start!

On National Running Day (http://www.runningday.org), some tips from Stephen Simons, MD, of Saint Joseph Sports Medicine Institute, about trying your first competitive run.

• It's never too late!

 A race isn’t just for athletic enthusiasts. The sense of achievement attached to accomplishing goals you have set for yourself can really kick your self-esteem into shape. Regular activity will also allow you to build up increased levels of strength and stamina so that everyday tasks will take less out of you.

• Stay determined & start out gently.

Gradually build up duration and intensity over a period of time. Starting out, speed should take a back seat while you focus on increasing the distance you can run. It is so much more important to find a comfortable pace that allows you to progress gradually and not feel torn to shreds at the end of each run.

• Try different routes, surfaces & conditions for your runs.

If you enjoy running on the roads, try to give yourself a break now and then by running on grass, around a field, or on a trail. However, be prepared, if it is rainy or cold. Similarly, don’t get caught out in the sun or dark.

• Shoe shop!

What you put on your feet is possibly the most important consideration when starting out. The choice you make can not only enhance your performance but also effect your running enjoyment while remaining injury free. It is worth it to spending some time researching this online or visiting your local specialist sports shop to seek their expert advice. 

• Warm up & cool down.

As important as the run itself, the warm up is the way to prepare yourself. Don’t fall into the trap of going straight at it just to get it over with. Allocate a certain amount of time for preparation. Similarly, each run should end with a cool down. As with the warm up, your body needs to adjust back down.

“Once you start, keep it going,” said Dr. Simons. “Set a challenging but realistic goal and see it through. Challenge yourself, not other runners. Reward yourself and think of the benefits and feelings of eventual achievement. Good luck and see you at the finish line!”

More Info: Go to www.michianarunners.org for information about running and races in and around Michiana.

April Associate of the Month: Plymouth Campus

Ron Westafer, RN

Ronald Westafer, RN, Emergency Department

“Ron Westafer is an excellent Nurse in the Emergency Department, is well like by his peers, and is highly recommended by the Physicians in the ED,” said Elaine Flemming, RN, Nursing Director at SJRMC/Plymouth. “He is very knowledgeable and well versed in Emergency Medicine and places patient satisfaction as a major goal.”

Ron has been a part of SJRMC since 1997 and is active on many committees. He frequently checks in with the Nurses on the Critical Care Unit and the Medical Surgical Unit to assist them with policy updates, changes, or implementation of different initiatives.

“Communication is vital to the success of any organization, especially in health care where the work we do affects so many,” said Westafer. “I am always glad to help however I can and am honored to have been selected as the Associate of the Month here in Plymouth.”

Ron receives many patient compliments, as well, and goes the extra mile to make sure his patients have outstanding care. He is friendly, caring and outgoing. Ron comes to work with a smile and keeps the smile during the entire 12-hour shift.

“We are very lucky to have Ron part of the Saint Joseph family,” said Flemming.

Congratulations to Ronald Westafer, the Plymouth Campus Associate of the Month for April!

April Associate of the Month: Mishawaka Campus

Kim Erby

Kim Erby, Human Resources Assistant

Kim joined SJRMC in October 2004. She has remained an integral part of the Human Resources team since she started.

“She is recognized by her team members as the glue that holds the team together,” said Virginia Chism, Director of HR Recruitment.

 Kim has a pleasant personality, always remains calm in all situations, and is always willing to reach out and help associates who bring everything imaginable to HR’s attention. Being the point of entry into HR, Kim successfully juggles many different responsibilities, and through it all she never loses her focus or her pleasant demeanor.

One of Kim’s co-workers felt Kim should be recognized for her kindness, and described Kim as being unfailingly kind to everyone she encounters. She describes a situation where Kim’s kindness was displayed to her while her arm was in a sling, and after a heavy snowfall Kim cleaned her car from top to bottom!

“It all comes down to just treating others as you want to be treated,” said Erby. “Simple acts of kindness go a long way. I am proud to be a part of Saint Joseph and am very proud of this wonderful recognition.”

HR is proud to have a team member that embodies our Guiding Behaviors and reflects that behavior in all that she does. Thank you Kim for all that you do for SJRMC!

Congratulations to Kim Erby, the Mishawaka Campus Associate of the Month for April!

March Associate of the Month: Plymouth Campus

Bruce Hite, Coordinator

Bruce Hite, Coordinator

Outpatient Rehab Therapy

Bruce Hite joined the Saint Joseph Regional Medical Center Family in 2004 as a Patient Care Provider (PCP) on the Medical Surgical Floor at Plymouth. He transitioned to Outpatient Rehab Therapy, where his duties include: registration of new patients; checking their benefit coverage; scheduling and reminder/follow-up phone calls; ordering office supplies; and managing the front desk.

“Bruce has a difficult job trying to keep scheduling on track with productivity,” said Raymond Canda, SJRMC’s Physical Therapy Rehab Administrator. “But he handles this with great efficiency and effectiveness and always with an upbeat personality.”

Bruce is described as an excellent team player who is thoughtful of patients and staff, alike, as well as being a dependable hard worker extremely focused on accommodating others.

“I try to remember each day that I am representing more than just myself but the entire organization whose goal is to deliver the best health care possible,” he said. “The best part of my job is the interaction with patients, knowing the position I work directly affects how that patient will see the rest of our department and, ultimately, the entire hospital.”

While Bruce feels honored to have been recognized as Associate of the Month, he is quick to note the award is a reflection on his entire department.

“I think this speaks volumes about the caliber of people working here at Saint Joseph,” he said. “I cannot say enough how much I appreciate everyone here. This is a feeling I will not soon forget.”

Congratulations to Bruce Hite, the Plymouth Campus Associate of the Month for March!

March Associate of the Month: Mishawaka Campus

Vanessa Davidson

Vanessa Davidson, Unit Secretary

Orthopedics/Neurosurgery

For 30 years, Vanessa Davidson has been an integral part of SJRMC’s Orthopedic Team. From day 1 back in 1981, Vanessa has worked the 3 to 11 shift as the Unit Secretary.

“Actually, I started here at Saint Joseph as a student intern in 1979 in the Plant Operations Office,” she said. “Two years later I was hired as Orthopedics Unit Secretary and I have been here ever since, enjoying every minute of it.”

Described as cheerful and ready to volunteer for extra assignments, Vanessa will go above and beyond to assist patients and families for the smallest things. But it was the big blizzard earlier this year where Vanessa continued to show she is always ready to give 110%.

“The last two Code Whites, Vanessa assisted the hour Supervisor with finding staff and coordinating rides to work, which was invaluable to our patients and their families,” said Christine Kaufman, Orthopedics Nursing Manager. “Vanessa is a wonderful Associate for Saint Joseph and we feel extremely lucky to have her.”

And who knows? Maybe this is just Vanessa’s first 30 years at SJRMC.

“After 30 years, I still come to work with a smile on my face,” she said. “I want to thank everyone for thinking of me for this wonderful honor and I look forward to another 30 years here!”

Congratulations to Vanessa Davidson, the Mishawaka Associate of the Month for March! 

College Volunteer Prepares for Future in Medicine at SJRMC

Rich McLaughlin

During the month of April, we recognize and celebrate our wonderful SJRMC Volunteers! Rich McLaughlin is a senior at the University of Notre Dame who has been volunteering in our ER for 4 semesters. We are sad to see Rich go this year, but excited for his graduation and future in Medical School. Thank you Rich!

When Rich McLaughlin volunteers alongside physicians and nurses in the Emergency Department at Saint Joseph Regional Medical Center in Mishawaka, he’s not just generously donating his time – he’s preparing for his future.

Now a senior on the pre-med track at the University of Notre Dame, Rich has volunteered in our ER for the past four semesters. With graduation looming in just a few weeks, he’s busy cramming for finals while completing second round interviews with potential medical schools.

“I really wanted to make sure a career in medicine was right for me, and this has given me a good foundation,” he said. “I’ve learned to appreciate that medicine is not just diagnosing an illness, but really treating the patient and making them feel cared for.”

During his shift, Rich interacts with patients in the ER, bringing them blankets, water or fulfilling other requests. The experience has given him the ability to observe first-hand both bedside patient care and the clinical side.

“The staff is fantastic,” he said. “If there’s something interesting diagnostically, they will point it out to me. They are really appreciative of my help in the ER and allow me to shadow them and learn from them.”

Rich is not sure what kind of medicine he plans to study, but due to this exposure says emergency medicine is a possibility. He advises other college students considering a career in medicine to make volunteering a priority.

“Volunteering is looked at very favorably by medical schools,” he said. “It’s been really intense a few times, what comes through those doors. I’ve seen cardiac arrest and a lot of trauma. It’s just a great opportunity to see what it’s really like.”

On behalf of everyone at SJRMC, thank you Rich for all you’ve done to assist our patients and staff.   Congratulations on your graduation and best of luck in Medical School!