Suzette LeBlanc, the local Heath District’s Food Service Inspector and general guardian of local food safety believes that one of the best ways Newtown residents can show how much “nicer” it is in Newtown, is to prepare and deliver meals to hungry neighbors who may appreciate the effort while enduring the current COVID-19 situation.

“Cooking for a neighbor or other person who may not be as able to cook for themselves is a great way for community members to come together to support one another,” LeBlanc told The Newtown Bee recently. “But the last thing we want to see is that heartfelt effort result in someone contracting a foodborne illness.”

LeBlanc said there are specific practices anyone cooking for themselves should follow — but especially if they are cooking for a neighbor or someone who may be a delivery trip away from the stove top or kitchen table.

“First, whenever you’re preparing food, start with clean hands,” LeBlanc said. “And if you have any kind of illness or by some chance any kind of open wounds, do not participate.”

Secondly, the local food inspector says to be certain all preparation surfaces are clean and disinfected.

“If you have or can access bleach, use one-third of a cup to a gallon of water as a surface sanitizer for the kitchen. It’s good for any hard surface, and I’m told it is safe for granite counter tops.”

Once food is prepared, Leblanc says you must use a thermometer to ensure it is maintained at 135 degrees or hotter, at least until it is delivered to its intended recipient. If there is any doubt the food can remain at least that hot, or there will be any delay between the preparer and recipient, refrigerate the dish and opt to deliver it cold by chilling to 41 degrees or colder.

Then, either write a note or remind the recipient that the dish, or any part of it, be reheated to at least 165 degrees.

“That system will help you greatly reduce the possibility of passing on a foodborne illness,” LeBlanc said.

If Someone Is Sick

Food safety is particularly important for cancer patients and their loved ones right now, according to Katrina Claghorn, a registered dietitian nutritionist with 25 years of experience in oncology nutrition, specializing in pancreatic cancer and gastrointestinal cancers.

“This is important practice at any time,” said Claghorn who advises the Pancreatic Cancer Action Network. “We often don’t pay as much attention to it when healthy, but it is essential when your health is compromised by treatment and when trying to stay healthy at a time like this.”

Claghorn provided these added tips when it comes to food storage, preparation, and consumption:

*Be careful when stocking up on food in large quantities. They will need to be consumed when still fresh and safe. Look at — and stick to — expiration dates.

*When bringing in fresh produce, consider cleaning and packing it right away. Use just cold water and a vegetable scrub brush to wash produce (do not use soaps, washes, or detergents).

*Use foods that will go bad sooner. If you have a large quantity of something, use the oldest first (but make sure it has not expired). Eat leftovers within a couple of days.

*Wipe down cans before opening them.

*Change dishcloths and towels daily. Disinfect sponges regularly by running them through the dishwasher. Run the dishwasher daily.

Currently there is no evidence that suggests food is associated with transmission of COVID-19. Unlike foodborne gastrointestinal viruses such as norovirus and hepatitis A, which often spread through contaminated food, COVID-19 is a virus that causes respiratory illness.

Foodborne transmission is not expected at this time, but it is important to follow good hygiene practices and safe food handling practices to keep food safe.

Other Prep Precautions

Some other tips from foodsafety.gov include:

*Wash cutting boards, dishes, utensils, and countertops with hot, soapy water especially after they have held raw meat, poultry, seafood, or eggs.

*Wash fruits and vegetables, but not meat, poultry, or eggs.

*Cut away any damaged or bruised areas, then rinse fruits and vegetables under running water without soap, bleach, or commercial produce washes.

*Scrub firm produce like melons or cucumbers with a clean produce brush.

*Dry produce with a paper towel or clean cloth towel.

*Don’t wash meat, poultry, eggs, or bagged produce marked “pre-washed.”

If you are volunteering to either pick up food for a neighbor, or delivering food you prepare, the School of Nutrition and Food Sciences at Louisiana State University also offers these important points:

*When picking up food — All bags need to be clearly marked to reduce personal contact. If communication is needed, both parties need to keep a safe distance of six feet, according to the Center of Disease Control and Prevention (CDC).

*When transporting food — If customers pick up takeout food themselves and transport the food in their vehicles, they need to make sure that insides of their vehicles are clean and sanitized. They should also put on hand sanitizer after placing food in the vehicle. Food recipients should sanitize any carry bags and thoroughly wash their hands once their meal is unpacked.