Health
NORTH COAST, Calif. – In small communities like those in Lake and Mendocino counties, some people assume they need to go to out of town to receive top-quality health care, but according to the federal Health Resources and Services Administration, or HRSA, this is not the case – at least when it comes to care at MCHC Health Centers.
HRSA recently bestowed MCHC with a Silver Badge representing the health center’s standing as one of the top community health centers in the country.
The HRSA spokesperson said to MCHC and other awardees, “As a HRSA Health Center Quality Leader, you were among the top 30 percent of all HRSA-supported health centers that achieved the best overall clinical outcomes, demonstrating high-quality across clinical operations. Thank you for your commitment to providing quality primary health care services to your community.”
MCHC provides comprehensive services including medical and dental care, behavioral health care, preventative services, wellness care, acute and chronic care, obstetrics and women’s health services and, crucial to the wellbeing of its patients, case management.
MCHC Chief Medical Officer Dr. Jerry Douglas said, “I think part of the reason we’re so successful is because we use a team approach. Each clinician or staff member contributes his or her particular expertise, so patients get the best from everybody.”
MCHC is a designated Patient-Centered Medical Home, which means the MCHC healthcare team collaborate with the patient in making healthcare decisions. By strengthening the relationship between patients and providers, MCHC is can prescribe treatment that best fits with a patient’s unique needs, culture, values and preferences.
“By combining our healthcare expertise with the patient’s knowledge about themselves and what will work best for them, we are able to work with patients to develop practical, workable solutions to their healthcare problems,” said MCHC Quality Improvement Director Dr. Jaisingh Niemer.
Dr. Niemer explained that MCHC continually strives to improve quality and meet the highest national standards. “We work with patients to help them meet their healthcare goals, supporting them along the way,” he said. Not only does MCHC help patients address existing health problems, it also encourages patients to be proactive about their care by reminding them to come in when it is time to get routine screenings and preventive care for chronic conditions.”
“The other thing that sets us apart from a big, metropolitan health center is the fact that the people who work here tend to live here, too. Our patients are members of our community. It’s more personal,” Dr. Douglas said.
MCHC is a local nonprofit organization providing access to comprehensive healthcare for people in Ukiah, Willits and Lakeport. All MCHC health centers accept Medi-Cal, Medicare, Covered California insurance and other insurance.
Learn more at www.mchcinc.org.
- Details
- Written by: MCHC Health Centers
SACRAMENTO – The California Department of Public Health is reminding Californians about the importance of safe food handling to prevent foodborne illness while enjoying picnics, barbecues and other outdoor activities during the summer season.
Salmonella, E. coli and Campylobacter are bacteria most commonly recognized for causing foodborne illness in the United States each year.
Most of these cases are mild and cause symptoms for only a day or two, but some cases are more serious.
However, there are some easy and effective steps you can take to help lessen your chance of contracting a foodborne illness.
“You can protect yourself, your family and your friends from foodborne illness by following simple safety tips for properly preparing and handling food,” said CDPH Director and State Public Health Officer Dr. Karen Smith.
Following these four “C’s” can prevent foodborne illnesses:
Chill:
– Keep hot foods hot and cold foods cold. Bacteria can grow in foods kept in the temperature “danger zone” (41°F-135°F) / (5 °C-58 °C) for an extended period of time.
– Refrigerate leftovers to less than 41°F / 5 °C as soon as possible, but definitely within two hours.
– Use shallow pans and loosely cover while in the refrigerator to allow warm air to escape and facilitate cooling.
– Select cold foods at the grocery store last and put them away first when you get home to keep them cold.
– Refrigerated foods packaged in hermetically sealed or vacuum packaged containers should always be stored in the refrigerator. Storing these types of vacuum packaged products at room temperature could allow the production of Botulism toxin.
– Follow package instructions, especially when it comes to keeping foods refrigerated.
– Thaw frozen foods in the refrigerator or in a microwave immediately prior to cooking. Never thaw frozen foods on the counter.
Clean:
– Wash your hands with warm, soapy water for at least 20 seconds before and after handling food. Humming “happy birthday” twice while washing hands is a good way to ensure you are washing long enough.
– Scrub cutting boards with hot, soapy water after preparing each item and before moving on to the next food. If your cutting board has deep grooves or cut marks, which make it difficult to clean, consider replacing it.
– Wash and thoroughly rinse utensils and cutting boards with soap and water. Thoroughly cleaning them with a bleach solution (made of one tablespoon of unscented liquid bleach diluted in one gallon of water) will provide effective sanitation action.
– Cover any cuts or skin abrasions on your hands to avoid contaminating the food.
– Keep pets and household chemicals away from food preparation areas.
Prevent cross contamination:
– Keep raw and cooked foods separate.
– Use separate cutting boards and knives for chopping ready-to-eat produce and raw meats.
– Never rinse raw poultry because it spreads germs around the kitchen sink, which can serve as a source of contamination for other foods.
– Discard used marinades.
– Use clean utensils and plates to remove cooked foods from grills and pans. Never place cooked foods back into the dish that held the raw or uncooked foods.
– Separate raw and uncooked meats from ready-to-eat items when shopping at the grocery store. Place raw meats in disposable, plastic bags away from other foods.
– If you use reusable shopping bags for groceries, designate specific bags for meats to avoid cross-contamination. Wash and dry bags as they become soiled.
– Store bags used for groceries at home in a manner which protects them from other sources of contamination such as pets, children, and chemicals.
– Thaw frozen foods in the refrigerator in water-tight containers to prevent juices from leaking onto ready-to-eat and cooked foods.
Cook:
– Use an accurate thermometer to measure the final internal temperature of meat and meat products. Color is an inaccurate way to determine if meat is sufficiently cooked.
– Measure the temperature in the thickest part of the food, ensuring the thermometer does not touch bone or the cooking pan which can give you an inaccurate reading.
– Wash thermometers after each use.
– Wait until foods are completely cooked before taste testing.
– When using a microwave to cook or reheat food, be sure to rotate or stir the food to facilitate thorough heating.
– Additionally, some labels recommend a “resting time” for the food after cooking before it should be served. Those instructions should be followed in order to allow the heat to evenly distribute.
Visit CDPH’s Cooking Raw Meats Web page for additional information.
Salmonella, E. coli and Campylobacter are bacteria most commonly recognized for causing foodborne illness in the United States each year.
Most of these cases are mild and cause symptoms for only a day or two, but some cases are more serious.
However, there are some easy and effective steps you can take to help lessen your chance of contracting a foodborne illness.
“You can protect yourself, your family and your friends from foodborne illness by following simple safety tips for properly preparing and handling food,” said CDPH Director and State Public Health Officer Dr. Karen Smith.
Following these four “C’s” can prevent foodborne illnesses:
Chill:
– Keep hot foods hot and cold foods cold. Bacteria can grow in foods kept in the temperature “danger zone” (41°F-135°F) / (5 °C-58 °C) for an extended period of time.
– Refrigerate leftovers to less than 41°F / 5 °C as soon as possible, but definitely within two hours.
– Use shallow pans and loosely cover while in the refrigerator to allow warm air to escape and facilitate cooling.
– Select cold foods at the grocery store last and put them away first when you get home to keep them cold.
– Refrigerated foods packaged in hermetically sealed or vacuum packaged containers should always be stored in the refrigerator. Storing these types of vacuum packaged products at room temperature could allow the production of Botulism toxin.
– Follow package instructions, especially when it comes to keeping foods refrigerated.
– Thaw frozen foods in the refrigerator or in a microwave immediately prior to cooking. Never thaw frozen foods on the counter.
Clean:
– Wash your hands with warm, soapy water for at least 20 seconds before and after handling food. Humming “happy birthday” twice while washing hands is a good way to ensure you are washing long enough.
– Scrub cutting boards with hot, soapy water after preparing each item and before moving on to the next food. If your cutting board has deep grooves or cut marks, which make it difficult to clean, consider replacing it.
– Wash and thoroughly rinse utensils and cutting boards with soap and water. Thoroughly cleaning them with a bleach solution (made of one tablespoon of unscented liquid bleach diluted in one gallon of water) will provide effective sanitation action.
– Cover any cuts or skin abrasions on your hands to avoid contaminating the food.
– Keep pets and household chemicals away from food preparation areas.
Prevent cross contamination:
– Keep raw and cooked foods separate.
– Use separate cutting boards and knives for chopping ready-to-eat produce and raw meats.
– Never rinse raw poultry because it spreads germs around the kitchen sink, which can serve as a source of contamination for other foods.
– Discard used marinades.
– Use clean utensils and plates to remove cooked foods from grills and pans. Never place cooked foods back into the dish that held the raw or uncooked foods.
– Separate raw and uncooked meats from ready-to-eat items when shopping at the grocery store. Place raw meats in disposable, plastic bags away from other foods.
– If you use reusable shopping bags for groceries, designate specific bags for meats to avoid cross-contamination. Wash and dry bags as they become soiled.
– Store bags used for groceries at home in a manner which protects them from other sources of contamination such as pets, children, and chemicals.
– Thaw frozen foods in the refrigerator in water-tight containers to prevent juices from leaking onto ready-to-eat and cooked foods.
Cook:
– Use an accurate thermometer to measure the final internal temperature of meat and meat products. Color is an inaccurate way to determine if meat is sufficiently cooked.
– Measure the temperature in the thickest part of the food, ensuring the thermometer does not touch bone or the cooking pan which can give you an inaccurate reading.
– Wash thermometers after each use.
– Wait until foods are completely cooked before taste testing.
– When using a microwave to cook or reheat food, be sure to rotate or stir the food to facilitate thorough heating.
– Additionally, some labels recommend a “resting time” for the food after cooking before it should be served. Those instructions should be followed in order to allow the heat to evenly distribute.
Visit CDPH’s Cooking Raw Meats Web page for additional information.
- Details
- Written by: California Department of Public Health
How to resolve AdBlock issue?