A Thermometer Update and Other Valuable Information.

The Cooper Digital Thermometer

Back in the March 1999 issue of the Journal, we wrote about a waterproof, pocket-sized digital thermometer--its unique features and uses. In fact, that thermometer has acquired a permanent home in our basic inspection kit. Despite all the praise we heaped on the little device, however, we found one feature to be less than ideal: the controls. The On/Off, [degrees]C/[degrees]F, and Hold buttons were molded into a monolithic cover, which made it difficult to operate them without looking at the unit and applying direct pressure. We overcame our objection through practice, so that the placement of our fingers and the operational quirks became second nature and no longer significant hassles.

Then, in February of this year, we toured the Cooper Instrument Corporation. We were particularly intrigued by Cooper's version of the waterproof digital pocket thermometer (Model DPP400W) and prevailed upon the company to let us use one during our next inspection of a correctional facility.

Before we continue, we need to mention that we use the waterproof digital thermometer (relying particularly on the Hold-button feature) more than any other temperature-monitoring device--including the infrared thermometer--to measure the hot-water and air-supply temperatures in cells and dormitories. The easier the thermometer is to operate, the less time it takes to record a measurement--and the more accurate the reading is, because there is less opportunity for operator error. This Cooper thermometer has one feature that puts it on top of the list: raised operating but tons that are easily distinguished by touch. In addition, the Hold button has become a Mode button. The first press of the button gives you the hold mode, the second maximum registering, and the third minimum registering. Needless to say, we found this feature invaluable. In all other respects, Model DPP400W is the same as any other instrument of its type.

We cannot conclude without mentioning some of what we saw on our tour of Cooper Instruments. Much of the equipment in our instrument arsenal is manufactured and assembled overseas. Not so with Cooper products. All electronic-thermocouple, thermistor, and mechanical thermometers, including probe tips, bimetal windings, electronic components, and printed dials-to name but a few-are manufactured on site. We could not help but be impressed with their quality control. Each manufactured component, each assembly step, and each finished product is rigorously inspected and tested. In fact, the folks at Cooper Instruments informed us that they are in the process of seeking ISO accreditation.

Unfortunately, the company has no direct sales; instead it markets its products to supply houses. If you call Cooper Instruments at [phone], however, and identify yourself as a sanitarian, someone in the marketing department will give you the name of a supplier and graciously send you a complete catalog of Cooper products. The catalog contains an excellent glossary of terms, detailed descriptions of Cooper instruments, tips on their use, and addresses of helpful food safety Web sites. You also will find a virtual cornucopia of the measuring instruments that are essential if you are involved in setting up, directing, or auditing a hazard analysis critical control point (HACCP) program.

Filth Flies

In January of this year, the Armed Forces Pest Management Board issued its Technical Information Memorandum  No. 30: Filth Flies: Significance, Surveillance and Control in Contingency Operations. We have to admit that this is the best document on this subject that we have seen to date. It discusses the significance of flies for public health; gives a synopsis of the latest information on important filth-fly species, their biology, and their behavior; and describes practical methods for surveillance, evaluation of control, field sanitation, and contingency control. The best part is that you can download Filth Flies free from the following Web site: [less than]http://www.afpmb.org/pubs/tim30_012001.pdf[greater than].

Continuing Education 

If your inspections include institutions of any type and you need continuing-education units (CEUs) but are on a limited budget, we have some good news for you. The Association for Professionals in Infection Control and Epidemiology (APIC) is offering four independent-study courses for only $17 each ($13 each for APIC members). Filled with excellent information and relating directly to our professional duties, the four courses are as follows:

* Demonstrating the Value of Infection Control Programs--This one discusses the costs and benefits of infection control, including handwashing. It is hard to sell prevention, but it's easy to sell cost-savings.

* Out-of-Hospital Settings--This course deals with the aspects of infection control unique to settings such as school health clinics and public-health clinics.

* Examples in Cost Reduction for Infection Control-Three topics featured in this course are of particular concern to sanitarians: disinfection and sterilization, safety sharp devices, and employee health.

* And the course that really caught our eye: Bioterrorism Readiness. This course instructs students in dealing with community issues and provides several recommendations for local hospital response.

To order the courses or to learn more about them, visit the APIC Web site at [less than]www.apic.org[greater than].

Tea?

We recently received an interesting booklet prepared by the Tea Association of the USA and the National Restaurant Association: Recommendations for the Preparation of Iced and Hot Tea. At first we asked, What does this have to do with our profession? After thumbing through this 28-page, fact-filled pamphlet, however, we realized that it contains quite a bit of information that is valuable in our field. Sure, the publication gives a history of tea, describes the various types of tea, and lauds its health benefits. Two sections really caught our eye, though: a section on tea quality that addresses desired water characteristics and a section about the cleaning and sanitizing of various tea dispensers, including their faucets. We immediately recognized the value of the publication as a training aid that teaches us more about the things we look at when inspecting retail food establishments. The booklet is free for the asking with a phone call to the Tea Association at [phone].

New: A Volunteer's Guide to Food Safety

Every year at about this time, we get numerous questions from civic and church groups about summer food-related events. Often, the only materials on temporary-food-service safety we have available for these enthusiastic volunteers seem to have been written by the same person who authored the assembly instructions for a swing set: monochromatic, full of gloom and doom, and ponderously didactic. Well, professional colleagues, this year is different. The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) has just issued its long-awaited Cooking for Groups: A Volunteer's Guide to Food Safety. This colorful and easy-to-read 40-page guide takes consumers through the steps of safely planning and serving food for a large event. It does a superb job of highlighting such important topics as planning and shopping; storage and preparation; cooking and maintaining safe temperatures; transporting and reheating; keeping foods hot or cold during serving; and safely storing leftovers. Cooking for Groups is loaded with temperature charts and diagrams; in fact, we recommend it as must-reading for all sanitarians.

Best of all, the guide is free through the FSIS Web site at [less than]www.fsis.usda.gov[greater than]. You can also obtain single copies by writing to the Federal Consumer Information Center, Pueblo, CO 81009, and requesting Item #604H.