Small decreases don't cause problems, and in most cases, they may go completely unnoticed. But losing larger amounts of water can sometimes make a person feel sick-check with your health care provider if you or your child feels dizzy or lightheaded, or seems confused, lethargic or exceptionally tired.

• Dehydration can happen quickly, well before you feel thirsty. drinking lots of fluids is usually a sufficient remedy:

• Drink plenty of liquids including water, diluted juice, flavored seltzer, herb tea, lemonade or sports drinks each day. Make it a habit to keep an insulated travel mug or sports bottle with you throughout the day to sip a cool beverage.

• Drink extra water before, during, and after exercise.

• Include high water content fruits and vegetables like watermelon, oranges or apples, peaches, tomatoes, cucumber or zucchini, and lettuce as a part of every meal, or as a refreshing snack.

• If it's too hot to eat a heavy meal, offer a liquid lunch like a fruit smoothie (fruit and juice blended with yogart) or an instant breakfast powder made with cold low fat milk. Enjoy a cold summer soup like tomato based gazpacho, or a berry or melon-based soup, with crusty whole grain bread for a light dinner.

• Offer high water-content treats like ice pops, sorbet, Jell-O, or custard as a snack.

• DO NOT take salt tablets without first checking with your doctor - the increased concentration of salt actually keeps fluids in the stomach longer, which leaves less fluid available for necessary sweat production.

WARNING: HEAT EXHAUSTION is a mild form of shock from excess exposure to heat. Dehydration is usually the cause: look for extreme thirst, pale, clammy skin with profuse sweating, headache, dizziness, fatigue and sometimes abdominal cramping or nausea. Although body temperature remains close to normal, move to a cool shady spot...or get indoors to an air conditioned room, and offer lots of fluids.

The proportion of food borne illness associated with fresh fruits and vegetables has increased over the last several years. As health and nutrition experts continue to recommend we add more fruits and vegetables to a healthy daily diet, it becomes increasingly important that consumers know how to handle them properly. Make food safety a priority!!!

1. CHECK

• Check to be sure that the fresh fruits and vegetables you buy are not bruised, split or damaged.

• Check that fresh cut fruits and vegetables like packaged salads and precut melons are refrigerated at the store before buying. Do not buy fresh cut items that are not refrigerated.

2. CLEAN

• Wash hands with warm water and soap for at least 20 seconds or use a hand sanitizer with at least 60% alcohol before and after handling fresh fruits and vegetables.

• Clean all surfaces and utensils with hot water and soap, or mild bleach solution (1/4 cup bleach per gallon of water) including cutting boards, counter tops, peelers and knives that will touch fresh fruits or vegetables before and after food preparation.
  

• Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten- like melons or lemons. Packaged fruits and vegetables labeled "ready-to-eat", "washed" or "triple washed" need not be washed.
  

• Rub firm skin 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.

• Never use detergent or bleach to wash fresh fruits or vegetables. These products are not intended for consumption.

3. SEPARATE

• When shopping, be sure fresh fruits and vegetables are separated from household chemicals and raw foods such as meat, poultry and seafood in your cart and in bags at checkout.

• Keep fresh fruits and vegetables separated from raw meat, poultry or seafood in your refrigerator.

• Do not use the same cutting board without cleaning with hot water and soap or a mild bleach solution before and after preparing fresh fruits and vegetables.
  

4. COOK

• Cook or throw away fruits or vegetables that have touched raw meat, poultry, seafood or their juices.

5.  CHILL

• Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours.

6. THROW AWAY

• Throw away fresh fruits and vegetables that have not been refrigerated within two hours of cutting, peeling or cooking.

Remove and throw away bruised or damaged portions of fruits and vegetables when preparing to cook them or before eating them raw.

Throw away any fruit or vegetable that will not be cooked if it has touched raw meat, poultry or seafood.

REMEMBER IF IN DOUBT THROW IT OUT!

Our Inspector, Mr. Gasper LaRocca, REHS, works with each restaurant and lets them know exactly what needs to be done to bring the establishment up to our standards. So the next time you visit your favorite store or restaurant, look around for their inspection sticker.

If you have any questions, you may contact Elizabeth Geminder, Director at the Hillside Board of Health at 973-926-4535.

The Hillside Health Department duties include, but are not limited to the following programs:

Child Health Station & NJ WIC Services