Archive for March, 2009

Safety & You

Everyone wants to live in a safe and worry free environment with their families, spouse, and children. However, most people are closer to a disaster waiting to happen than they think. Safety may not be an issue that comes to mind as you go about your daily routine. You may feel safe. Yet, lurking in your home are dangers that can take lives and destroy property.

Fire Facts

Thousands of people die from fire every year. Most residential fire deaths occur because of inhalation of toxic gas, rather than contact with the flames. The tragedy is that many of these deaths could be prevented by taking a few precautions.

General Fire Prevention Tips

• Do not plug too many appliances into an electrical outlet.
• Make sure that combustibles are not too close to heaters, stoves and fireplaces.
• Never smoke in bed, or leave a burning cigarette in an ashtray.
• Do not use damaged or frayed electrical cords or extension cords.
• Keep matches and lighters out of the reach of children.
• Teach your children about the dangers of playing with fire.
• Never use extension cords with heating or air conditioning equipment.
• Purchase smoke alarms and fire extinguishers for each floor of your home.

Have an Emergency Escape Plan! Practice it frequently!

• Develop an emergency exit plan and an alternate exit plan. The most obvious way out may be blocked by fire. A window will usually be the second way out of a bedroom. Make sure that screens or storm windows can be easily removed. If you live in a two story home, you should have an escape ladder for each occupied bedroom. Escape ladders are available for purchase, and they can easily be stored under a bed or in a closet.
• Establish a meeting place outside your home to be sure everyone has escaped. Every family member should participate in practicing escape drills at least two times per year.
• In the event of fire, do not stop to get dressed or gather valuables. Seconds count – do not search for the family pet.
• Teach your family that in a fire they must stay low to the floor to avoid smoke and intense heat. Passageways may be completely filled with dense smoke, so everyone should practice exiting on their hands and knees while blindfolded.
• Train family members to feel a closed door before exiting. If the door is warm, open it slowly, and close it quickly if heat or smoke rushes in.
• Establish a rule that once you’re out, you never re-enter under any circumstances. As soon as two people have reached the meeting place, one should call 911 from a neighbor’s house.

Smoke Alarms

Through education and media campaigns, most people now realize the importance of smoke alarms, and most homes in North America have them.

Recommendations:

• Purchase a smoke alarm for every floor of your home, and read the instructions on how to use it and where to position it.
• Smoke alarms should be placed near bedrooms, either on the ceiling or six to twelve inches below the ceiling on the wall.
• Local codes may require additional alarms. Check with your fire department or building code official.
• Locate smoke alarms away from air vents.
• Test your alarms regularly to ensure that they still work.
• If you have a battery powered alarm, change the battery every six months when you change your clocks.
• For maximum protection, install BOTH ionization and photoelectric smoke alarms in the home for the optimum detection of fast flaming fires and slow smoldering fires.

Fire Extinguishers

To guard against small fires or to keep a small fire from developing into a big one, every home should be equipped with a fire extinguisher. Because almost all fires are small at first, they might be contained if a fire extinguisher is handy and used properly. You should take care, however, to select the right kind of fire extinguisher, because there are different ones for different kinds of fires. Install fire extinguishers on every level of the home and include the kitchen, basement and garage.

Selecting a Fire Extinguisher

Extinguishers are classified according to the class of fire for which they are suitable. The four classes of fires are A, B, C, D:

• Class A fires involve common combustibles such as wood, paper, cloth, rubber, trash and plastics. They are common in typical commercial and home settings.
• Class B fires involve flammable liquids, solvents, oil, gasoline, paints, lacquers and other oil-based products. Class B fires often spread rapidly. Unless they are properly suppressed, they can re-flash after the flames have been extinguished.
• Class C fires involve energized equipment such as wiring, controls, motors, machinery or appliances. They can be caused by a spark, a power surge, or a short circuit and typically occur in locations that may be difficult to see or reach.
• Class D fires involve combustible metals.

A typical home or office fire extinguisher should have an ABC rating.

Carbon Monoxide

One of the greatest threats to your safety is the quality of air within your home. Carbon monoxide (CO) is a subtle yet dangerous threat because the gas is colorless, odorless and tasteless.

Each year, hundreds of people die from carbon monoxide poisoning. Thousands of other people suffer the effects of the gas without realizing it. Because CO symptoms mimic the flu and other common illnesses, CO poisoning can be easily missed during a routine medical examination.

CO is produced when any fuel does not burn completely because of insufficient oxygen. Mild exposure to CO gives most people a slight headache, nausea, vomiting, fatigue (“flu-like” symptoms) followed by a throbbing headache, drowsiness, confusion, and fast heart rate. If the entire family becomes ill after a few hours in the home, and feels better when they leave the home, carbon monoxide poisoning should be suspected.

Possible sources of CO include:

• Furnace or boiler
• Gas or fuel-oil water heater
• Gas or wood fireplace
• Gas kitchen range
• Plugged, rusted, disconnected, or defective chimneys or vents
• Back drafting of combustion gases into the home
• Automobiles in attached garages

Certain clues can indicate a carbon monoxide problem. Check to see if you have any of the following:

• Rusting or streaking on chimney or vent
• Loose or missing furnace panel
• Soot on venting or appliances
• Loose or disconnected venting
• Debris or soot falling from chimney
• Moisture on interior side of windows

CO can be produced and spill into your home without any of the preceding clues present. Heating appliances that appear to be operating correctly can still be sources of CO. Burning charcoal or wood produces CO that can spill into the home. Gasoline engines, when first started, produce large amounts of CO. Autos in attached garages are often sources of CO.

How To Protect Yourself

To avoid CO exposure in the home, it is important to:

• Make sure heating appliances are installed and used in accordance with manufacturer’s instructions.
• Make sure chimneys and vents draw all gases out of the home.
• Have the heating system, chimney and vents inspected and serviced annually by a qualified heating contractor.
• Never use charcoal grills indoors.
• Never heat your home with a gas kitchen range.
• Always use a kitchen range hood, vented to the outdoors, when cooking on a gas range.
• Never warm-up or run vehicles or other gasoline engines in garages or indoors.

The Consumer Product Safety Commission recommends that every residence with fuel burning appliances be equipped with at least one CO alarm. For added protection, place one on every level of the home. Read and follow manufacturers’ instructions.

If your alarm indicates high levels of carbon monoxide in your home:

• Immediately move outdoors to fresh air and do a head count
• Call your emergency services
• Do not re-enter the home until emergency service responders have arrived, aired out the house, and determined it is safe to re-enter
• Correct the problem before starting the heating appliances
• If a carbon monoxide alarm sounds again, repeat the above steps. Do not ignore alarms.

Fires are traumatizing and frightening, as is a carbon monoxide incident. It is essential to fully recognize the hazards of fire and carbon monoxide poisoning and to take preventative action. A regular home inspection, smoke and carbon monoxide alarms, fire extinguishers and an emergency exit plan will help you and your family live more safely.

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“…you need to beware of agents who set the list price on homes at unrealistically high levels simply to get listings or through sheer inexperience…”

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While many agents may promise to sell your home for the money you want, the reality of the real estate market today is that this simply doesn’t always happen. The fact of the matter is, the majority of homes sell for a price which falls short of what sellers may have been lead to believe.

There are two factors at play here. On the one hand, you need to beware of agents who set the list price on homes at unrealistically high levels simply to get listings. This is really unfair because it can set homeowners up for disappointment and failure.

On the other hand, you have homes that are priced correctly, but are marketed ineffectively. Without a proper marketing program in place to ensure a home is exposed to the highest number of qualified buyers, many homesellers feel forced to accept a lower offer.

There’s nothing worse to a homeseller than to have their home sit unsold for many months, sometimes now even years, because of improper pricing and/or marketing techniques. Needless to say, either of these situations is highly frustrating to any homeseller. But more than that, it can be financially crushing if you’re counting on the full proceeds of the sale of your home to fulfill some other obligation.

To prevent this scenario when selling your home here are some points to consider before choosing the agent you want to represent you.

Deciding Upon an Agent

A good agent knows the market and has information on past sales, current listings, a marketing plan, and will provide their background and references. While years in the business should not be your sole criteria, there is really no substitute for experience in what is a sometimes tricky and complex process. Evaluate each candidate carefully on the basis of their experience and qualifications. Like anything else in life, not all agents are equally qualified, skilled or dedicated and those differences can translate in to many thousands of dollars difference in the outcome of your transaction, not to mention the ease and speed of it too.

Are they pricing your home correctly?

Home prices are determined by the marketplace not by your emotional attachment or by what you feel your home is worth. You should work closely with an agent who will provide detailed market information so that you can establish a realistic price for your home. They will help you to objectively compare the price, features and condition of all similar homes in both your neighborhood and other similar ones which have sold in recent months. It is also important to be familiar with the terms of each potential sale. Terms are often as important as price in today’s market.

Do they set themselves apart from the others by offering innovative marketing plans to sell your home fast and for top dollar?

Will they set up an aggressive marketing program to ensure your home is exposed to hundreds of qualified buyers? How much money does this agent spend in advertising the homes s/he lists versus other agents. In what media do they advertise, (internet, billboards, direct mail, newspaper, magazine, etc.) Do they use a 24 hour hotline, “For Sale” signs, lock boxes, video or slideshow presentations? What does this agent know about the effectiveness of one medium over the other?

Experience, skill, integrity, dedication, proven track record, these are the qualities to investigate. Picking an agent randomly makes no sense and listing with a “friend” could also be a mistake when it comes to the most expensive transaction you will likely make in your life. Choose thoughtfully.

Can Your Kitchen Pass the Food Safety Test?

What comes to mind when you think of a clean kitchen? Shiny waxed floors? Gleaming stainless steel sinks? Spotless counters and neatly arranged cupboards?

They can help, but a truly “clean” kitchen–that is, one that ensures safe food–relies on more than just looks. It also depends on safe food practices.

In the home, food safety concerns revolve around three main functions: food storage, food handling, and cooking. To see how well you’re doing in each, take this quiz, and then read on to learn how you can make the meals and snacks from your kitchen the safest possible.

Quiz

Choose the answer that best describes the practice in your household, whether or not you are the primary food handler.

1. The temperature of the refrigerator in my home is:
a. 50 degrees Fahrenheit (10 degrees Celsius)
b. 41 F (5 C)
c. I don’t know; I’ve never measured it.
 

2. The last time we had leftover cooked stew or other food with meat, chicken or fish, the food was:
a. cooled to room temperature, then put in the refrigerator
b. put in the refrigerator immediately after the food was served
c. left at room temperature overnight or longer
 

3. The last time the kitchen sink drain, disposal and connecting pipe in my home were sanitized was:
a. last night
b. several weeks ago
c. can’t remember
 

4. If a cutting board is used in my home to cut raw meat, poultry or fish and it is going to be used to chop another food, the board is:
a. reused as is
b. wiped with a damp cloth
c. washed with soap and hot water
d. washed with soap and hot water and then sanitized
 

5. The last time we had hamburgers in my home, I ate mine:
a. rare
b. medium
c. well-done
 

6. The last time there was cookie dough in my home, the dough was:
a. made with raw eggs, and I sampled some of it
b. store-bought, and I sampled some of it
c. not sampled until baked
 

7. I clean my kitchen counters and other surfaces that come in contact with food with:
a. water
b. hot water and soap
c. hot water and soap, then bleach solution
d. hot water and soap, then commercial sanitizing agent
 

8. When dishes are washed in my home, they are:
a. cleaned by an automatic dishwasher and then air-dried
b. left to soak in the sink for several hours and then washed with soap in the same water
c. washed right away with hot water and soap in the sink and then air-dried
d. washed right away with hot water and soap in the sink and immediately towel-dried
 

9. The last time I handled raw meat, poultry or fish, I cleaned my hands afterwards by:
a. wiping them on a towel
b. rinsing them under hot, cold or warm tap water
c. washing with soap and warm water
 

10. Meat, poultry and fish products are defrosted in my home by:
a. setting them on the counter
b. placing them in the refrigerator
c. microwaving
 

11. When I buy fresh seafood, I:
a. buy only fish that’s refrigerated or well iced
b. take it home immediately and put it in the refrigerator
c. sometimes buy it straight out of a local fisher’s creel
 

12. I realize people, including myself, should be especially careful about not eating raw seafood, if they have:
a. diabetes
b. HIV infection
c. cancer
d. liver disease
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Answers

1. Refrigerators should stay at 41 F (5 C) or less, so if you chose answer B, give yourself two points. If you didn’t, you’re not alone. Many people overlook the importance of maintaining an appropriate refrigerator temperature.

The refrigerator temperature in many households is above 50 degrees (10 C). Measure the temperature with a thermometer and, if needed, adjust the refrigerator’s temperature control dial. A temperature of 41 F (5 C) or less is important because it slows the growth of most bacteria. The temperature won’t kill the bacteria, but it will keep them from multiplying, and the fewer there are, the less likely you are to get sick from them. Freezing at zero F (minus 18 C) or less stops bacterial growth (although it won’t kill all bacteria already present).

2. Answer B is the best practice; give yourself two points if you picked it.

Hot foods should be refrigerated as soon as possible within two hours after cooking. But don’t keep the food if it’s been standing out for more than two hours. Don’t taste test it, either. Even a small amount of contaminated food can cause illness.

Date leftovers so they can be used within a safe time. Generally, they remain safe when refrigerated for three to five days. If in doubt, throw it out.

3. If answer A best describes your household’s practice, give yourself two points. Give yourself one point if you chose B.

The kitchen sink drain, disposal and connecting pipe are often overlooked, but they should be sanitized periodically by pouring down the sink a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water or a solution of commercial kitchen cleaning agent made according to product directions. Food particles get trapped in the drain and disposal and, along with the moistness, create an ideal environment for bacterial growth.

4. If answer D best describes your household’s practice, give yourself two points.

If you picked A, you’re violating an important food safety rule: Never allow raw meat, poultry and fish to come in contact with other foods. Answer B isn’t good, either. Improper washing, such as with a damp cloth, will not remove bacteria. And washing only with soap and water may not do the job, either.

5. Give yourself two points if you picked answer C.

If you don’t have a meat thermometer, there are other ways to determine whether seafood is done:

• For fish, slip the point of a sharp knife into the flesh and pull aside. The edges should be opaque and the center slightly translucent with flakes beginning to separate. Let the fish stand three to four minutes to finish cooking.
• For shrimp, lobster and scallops, check color. Shrimp and lobster and scallops, red and the flesh becomes pearly opaque. Scallops turn milky white or opaque and firm.
• For clams, mussels and oysters, watch for the point at which their shells open. Boil three to five minutes longer. Throw out those that stay closed.
• When using the microwave, rotate the dish several times to ensure even cooking. Follow recommended standing times. After the standing time is completed, check the seafood in several spots with a meat thermometer to be sure the product has reached the proper temperature.

6. If you answered A, you may be putting yourself at risk for infection with Salmonella enteritidis, a bacterium that can be in shell eggs. Cooking the egg or egg-containing food product to an internal temperature of at least 145 F (63 C) kills the bacteria. So answer C–eating the baked product–will earn you two points.

You’ll get two points for answer B, also. Foods containing raw eggs, such as homemade ice cream, cake batter, mayonnaise, and eggnog, carry a Salmonella risk, but their commercial counterparts don’t. Commercial products are made with pasteurized eggs; that is, eggs that have been heated sufficiently to kill bacteria, and also may contain an acidifying agent that kills the bacteria. Commercial preparations of cookie dough are not a food hazard.

If you want to sample homemade dough or batter or eat other foods with raw-egg-containing products, consider substituting pasteurized eggs for raw eggs. Pasteurized eggs are usually sold in the grocer’s refrigerated dairy case.

Some other tips to ensure egg safety:

• Buy only refrigerated eggs, and keep them refrigerated until you are ready to cook and serve them.
• Cook eggs thoroughly until both the yolk and white are firm, not runny, and scramble until there is no visible liquid egg.
• Cook pasta dishes and stuffings that contain eggs thoroughly.

7. Answers C or D will earn you two points each; answer B, one point. According to FDA’s Guzewich, bleach and commercial kitchen cleaning agents are the best sanitizers–provided they’re diluted according to product directions. They’re the most effective at getting rid of bacteria. Hot water and soap does a good job, too, but may not kill all strains of bacteria. Water may get rid of visible dirt, but not bacteria.

Also, be sure to keep dishcloths and sponges clean because, when wet, these materials harbor bacteria and may promote their growth.

8. Answers A and C are worth two points each. There are potential problems with B and D. When you let dishes sit in water for a long time, it “creates a soup,” FDA’s Buchanan said. “The food left on the dish contributes nutrients for bacteria, so the bacteria will multiply.” When washing dishes by hand, he said, it’s best to wash them all within two hours. Also, it’s best to air-dry them so you don’t handle them while they’re wet.

9. The only correct practice is answer C. Give yourself two points if you picked it.

Wash hands with warm water and soap for at least 20 seconds before and after handling food, especially raw meat, poultry and fish. If you have an infection or cut on your hands, wear rubber or plastic gloves. Wash gloved hands just as often as bare hands because the gloves can pick up bacteria. (However, when washing gloved hands, you don’t need to take off your gloves and wash your bare hands, too.)

10. Give yourself two points if you picked B or C. Food safety experts recommend thawing foods in the refrigerator or the microwave oven or putting the package in a water-tight plastic bag submerged in cold water and changing the water every 30 minutes. Gradual defrosting overnight is best because it helps maintain quality.

When microwaving, follow package directions. Leave about 2 inches (about 5 centimeters) between the food and the inside surface of the microwave to allow heat to circulate. Smaller items will defrost more evenly than larger pieces of food. Foods defrosted in the microwave oven should be cooked immediately after thawing.

Do not thaw meat, poultry and fish products on the counter or in the sink without cold water; bacteria can multiply rapidly at room temperature.

Marinate food in the refrigerator, not on the counter. Discard the marinade after use because it contains raw juices, which may harbor bacteria. If you want to use the marinade as a dip or sauce, reserve a portion before adding raw food.

11. A and B are correct. Give yourself two points for either.

When buying fresh seafood, buy only from reputable dealers who keep their products refrigerated or properly iced. Be wary, for example, of vendors selling fish out of their creel (canvas bag) or out of the back of their truck.

Once you buy the seafood, immediately put it on ice, in the refrigerator or in the freezer. Some other tips for choosing safe seafood:

• Don’t buy cooked seafood, such as shrimp, crabs or smoked fish, if displayed in the same case as raw fish. Cross-contamination can occur. Or, at least, make sure the raw fish is on a level lower than the cooked fish so that the raw fish juices don’t flow onto the cooked items and contaminate them.
• Don’t buy frozen seafood if the packages are open, torn or crushed on the edges. Avoid packages that are above the frost line in the store’s freezer. If the package cover is transparent, look for signs of frost or ice crystals. This could mean that the fish has either been stored for a long time or thawed and refrozen.
• Recreational fishers who plan to eat their catch should follow local government advisories about fishing areas and eating fish from certain areas.
• As with meat and poultry, if seafood will be used within two days after purchase, store it in the coldest part of the refrigerator, usually under the freezer compartment or in a special “meat keeper.” Avoid packing it in tightly with other items; allow air to circulate freely around the package. Otherwise, wrap the food tightly in moisture-proof freezer paper or foil to protect it from air leaks and store in the freezer.
• Discard shellfish, such as lobsters, crabs, oysters, clams and mussels, if they die during storage or if their shells crack or break. Live shellfish close up whe the shell is tapped.

12. If you are under treatment for any of these diseases, as well as several others, you should avoid raw seafood. Give yourself two points for knowing one or more of the risky conditions.

People with certain diseases and conditions need to be especially careful because their diseases or the medicine they take may put them at risk for serious illness or death from contaminated seafood.

These conditions include:

• liver disease, either from excessive alcohol use, viral hepatitis, or other causes hemochromatosis, an iron disorder
• diabetes
• stomach problems, including previous stomach surgery and low stomach acid (for example, from antacid use)
• cancer
• immune disorders, including HIV infection
• long-term steroid use, as for asthma and arthritis
• Older adults also may be at increased risk because they more often have these conditions.

People with these diseases or conditions should never eat raw seafood — only seafood that has been thoroughly cooked.

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Rating Your Home’s Food Practices

24 points: Feel confident about the safety of foods served in your home.

12 to 23 points: Reexamine food safety practices in your home. Some key rules are being violated.

11 points or below: Take steps immediately to correct food handling, storage and cooking techniques used in your home. Current practices are putting you and other members of your household in danger of food-borne illness.

PRESIDENT’S ECONOMIC RECOVERY PACKAGE TO MAKE MORE FAMILIES ELIGIBLE FOR FHA-INSURED MORTGAGES
FHA implements temporary higher loan limits to help families keep their homes

 

 

HUD No. 09-013 Brian Sullivan (202) 708-0685 www.hud.gov/news/ For Release Wednesday February 25, 2009   PRESIDENT’S ECONOMIC RECOVERY PACKAGE TO MAKE MORE FAMILIES ELIGIBLE FOR FHA-INSURED MORTGAGES FHA implements temporary higher loan limits to help families keep their homes WASHINGTON – More American families will be eligible this year to purchase or refinance their homes using affordable, FHA-insured mortgages, thanks to the recovery bill signed into law by President Obama last week. The American Recovery and Reinvestment Act of 2009 will allow HUD’s Federal Housing Administration to temporarily increase its maximum loan limit, allowing FHA to insure larger mortgages at a more affordable price in high-cost areas of the country. “This is one of many elements of the President’s recovery plan that will help homeowners and homebuyers in these high cost areas secure lower cost mortgage financing,” said HUD Secretary Shaun Donovan. “These loan limit increases will help FHA continue to provide safe, affordable mortgage products to families in all areas of the nation. Today’s announcement is just one example of how the President’s recovery and homeowner affordability plans work together to make homeownership more affordable for those looking to buy a house or refinance their current loans.” HUD will increase FHA loan limits up to $729,750 in high-cost metropolitan areas such as New York, Los Angeles, San Francisco and Washington, D.C. There are 73 counties in the U.S. that will now be eligible for the highest loan limit of $729,750. Previously, FHA’s loan limits in these high-cost areas were capped at $625,500. The change in loan limits is applicable to all FHA-insured mortgage loans originated until December 31, 2009. Increasing loan limits will help FHA continue to provide needed stability to housing markets across the country. As conventional sources of mortgage credit have contracted, FHA has been filling the void. From September to December 2008, FHA facilitated $97 billion of much-needed mortgage activity in the housing market, $35 billion of which was through FHA’s refinancing products. By focusing on 30-year fixed rate mortgages, FHA helps homeowners avoid and escape the risks associated exotic subprime mortgage products, which have resulted in rising default and foreclosure rates. Home Equity Conversion Mortgages FHA’s reverse mortgage product known as the Home Equity Conversion Mortgage (HECM) will have a new national mortgage limit of $625,500, up from the previous limit of high of $417,000. Reverse mortgages allow homeowners age 62 and older to borrow against the value of their homes without selling them or having to make any monthly repayments. Homeowners can select a lump-sum payment, monthly payments or tap into a line of credit. No repayment is required as long as a homeowner lives in a home with a reverse mortgage. The reverse mortgage is repaid, with interest, when a homeowner sells the home or dies. FHA loan limits are based on the county in which the property is located. However, for properties located in metropolitan or micropolitan statistical areas, the limit is set for the county with the highest median home price within the metropolitan or micropolitan area. The new temporary FHA loan limits are posted on the HUD website. Additional details on these new temporary loan limits, including FHA’s mortgagee letter and attachments, are available. ### HUD is the nation’s housing agency committed to sustaining homeownership; creating affordable housing opportunities for low-income Americans; and supporting the homeless, elderly, people with disabilities and people living with AIDS. The Department also promotes economic and community development and enforces the nation’s fair housing laws. More information about HUD and its programs is available on the Internet at www.hud.gov and espanol.hud.gov.
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