Executive Board Chairman Bill Bishilany (216) 525-6224 Executive Director Bob DiBianca (216) 447-8548 Brooklyn Heights Fire Chief Michael Lasky (216) 351-3542 Independence Fire Chief Peter Nelson (216) 524-4001 Seven Hills Fire Chief Charles Hosta (216) 524-3321 Valley View Fire Chief Thomas Koscielski (216) 524-6469 Financial Officer Thea Guilfoyle (216) 739-3702 Community Representative John Nicastro, Sr. (216) 524-6224 Community Representative Raymond Bailey (216) 524-7528 Secretary Nina Boodjeh (216) 524-5938 Committees Training John Skalsky Mass Inoculation/POD Thomas Mego Communication Amy Gruenburg Operations Position Open With the Support of Brooklyn Heights Mayor Michael S. Procuk Independence Mayor Fred P. Ramos Seven Hills Mayor David A. Bentkowski Valley View Mayor Randall Westfall www.quadcitycert.org Newsletter ~ November, 2006, Issue 4 Holiday Wishes!! To all Quad City CERT members and their families, the four Fire Chiefs and the entire Executive Board wish you a very Happy Thanksgiving and holiday season. When we count our many blessings; It isn't hard to see that life's most valued treasures are the treasures that are free. For it isn't what we own or buy that signifies our wealth. It's the special gifts that have no price: our family, friends and health. Veteran s Day Tribute When America had an urgent need, These brave ones raised a hand; No hesitation held them back; They were proud to take a stand. They left their friends and family; They gave up normal life; To serve their country and their God, They plowed into the strife. They fought for freedom and for peace On strange and foreign shores; Some lost new friends; some lost their lives In long and brutal wars. Other veterans answered a call To support the ones who fought; Their country had requirements for The essential skills they brought. We salute each one of them, The noble and the brave, The ones still with us here today, And those who rest in a grave. So here s to our country s heroes; They re a cut above the rest; Let s give the honor that is due To our country s very best. By Joanna Fuchs To submit an article for publication in this newsletter, please contact Thea Guilfoyle at (216) 739-3702. Deadline is the first of each month.
Search & Rescue Drill October 14, 2006 Submitted by Ken LeMonte & Ralph Gromelski To make sure that our team was prepared, we held a review of CERT techniques for a building search. We took our time reviewing the PowerPoint presentation we have all seen before. In this exercise our mock drill was held at the Independence Recreation Center October 14 th. As teams, we searched the rec center following the guidelines and procedures while finding victims. The overview discussed that light search & rescue team members need to Size-up the situation, which is a nine-step process: 1. Gather Facts 2. Assess Damage 3. Consider the Probabilities 4. Assess your Situation 5. Establish Priorities 6. Make Decisions 7. Develop Plans of Action 8. Take Action 9. Evaluate Progress To make sure that the team members found someone there were two victims that hid in various areas of the building. So with the victims hidden the teams turned-on their flashlights and began searching - utilizing their knowledge of various voids and search patterns. Documentation is key to keeping others informed that a team may be in a particular area searching or that the site has already been searched. A completed X is made when the site has been searched along with key elements filled into each quadrant. Once a team completed their search the victims hid again for the next team. One team kept searching for the second victim, but this time the victim decided not to hide but to check out Elmwood pond! This made the team decide that the building had been thoroughly searched and that they had to move on since the smell of food was beginning to permeate the air!! A covered dish lunch was shared by all. We all learned a great deal about searching a building; we learned to think as life saving volunteers. The teams did a great job of documenting, stopping and listening, calling out for potential victims as they entered rooms and supported each other as they searched. Not only did the team do a great job the victims appreciated their efforts too!
November Word Search C H R Y S A N T H E M U M C W N R C O T S O R F A L L N I L T H A N K S G I V I N G F S E U L Z N Z X R Z T D O E A T S R F L C B E E S B P V I I T T K N D A P E E Z Z H E P P P U E C K L B V R Z A T M N O I F Y U A F R T L R H J B I C L F C C T A A S O L Y L E K U G I E P H D Z O F O E S R P N R N X S D R E W O L F Y A M R I G Y A D S N A R E T E V U O M D I C J S H T U O M Y L P C S R J A A Y A D N O I T C E L E O P S E D A R A P F V G U B T T Chrysanthemum Cornucopia Cranberry Sauce Election Day Fall Fireplace Football Frost Harvest Mayflower November Parades Pilgrims Plymouth Pumpkin Pie Stuffing Thanksgiving Turkey Veterans Day
CONGRATULATIONS Graduates!! On Wednesday, November 15th, Quad City CERT gained six new trained members at our third graduation celebration held at the Independence Fire Training Room. Congratulations and thank you to: Contact Numbers FIRE Non- Emergency POLICE Non- Emergency Brooklyn Hts. 351-3542 741-1327 Independence 524-4001 524-1234 Seven Hills 524-3321 524-3911 Valley View 524-6469 524-9687 Jessica Bozenski Bob Ellenbest Paula Farrell Sally Pope Joe Yako Charine Zsaludko Thanks to the City of Independence for hosting the event and to everyone who contributed food, bakery and refreshments. Everything was delicious and enjoyed by all who attended. Listed below are some notable websites. If you know of any that could be listed in a future newsletter, please contact the editor. American Red Cross www.redcross.org Federal Emergency Management - CERT Site www.training.fema.gov FEMA: Are You Ready? www.fema.gov/areyouready Citizen Corps www.citizencorps.gov/cert Cuyahoga County Board of Health www.ccbh.net Cleveland Department of Public Health www.clevelandhealth.org Village of Brooklyn Heights www.brooklynhts.org City of Independence www.independenceohio.org City of Seven Hills www.sevenhillsohio.org Village of Valley View www.valleyview.net
Turkey Fryers ~ Product Safety Tips From Underwriters Laboratories, Inc. Reprinted in part from Underwriters Laboratories Website A longtime food favorite in the southern United States, the delicious deep-fried turkey has quickly grown in popularity. While some people rave about this tasty creation, Underwriters Laboratories Inc.'s (UL) safety experts are concerned that backyard chefs may be sacrificing safety for good taste. "We're worried by the increasing reports of fires related with turkey fryer use," says John Drengenberg, UL consumer affairs manager. "Based on our test findings, the fryers used to produce those great-tasting birds are not worth the risks. And, as a result of these tests, UL has decided NOT to certify any turkey fryers with our trusted UL Mark." why using a deep-fryer can be dangerous: Many units easily tip over, spilling the hot oil within the cooking pot. If the cooking pot is overfilled with oil, the oil may spill out of the unit when the turkey is placed into the cooking pot. Oil may hit the burner/flames causing a fire to engulf the entire unit. Partially frozen turkeys placed into the fryer can cause a spillover effect. This too, may result in an extensive fire. With no thermostat controls, the units also have the potential to overheat the oil to the point of combustion. The sides of the cooking pot, lid and pot handles get dangerously hot, posing severe burn hazards. If you must use a turkey fryer, here are tips for safer use: Turkey fryers should always be used outdoors a safe distance from buildings and any other material that can burn. Never use turkey fryers on wooden decks or in garages. Make sure the fryers are used on a flat surface to reduce accidental tipping. Never leave the fryer unattended. Most units do not have thermostat controls. If you don't watch the fryer carefully, the oil will continue to heat until it catches fire. Never let children or pets near the fryer when in use. Even after use, never allow children or pets near the turkey fryer. The oil inside the cooking pot can remain dangerously hot, hours after use. To avoid oil spillover, do not overfill the fryer. Use well-insulated potholders or oven mitts when touching pot or lid handles. If possible, wear safety goggles to protect your eyes from oil splatter. Make sure the turkey is completely thawed and be careful with marinades. Oil and water don't mix, and water causes oil to spill over, causing a fire or even an explosion hazard. The National Turkey Federation recommends refrigerator thawing and to allow approximately 24 hours for every five pounds of bird thawed in the refrigerator. Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. Remember to use your best judgment when attempting to fight a fire. If the fire is manageable, use an all-purpose fire extinguisher. If the fire increases, immediately call 9-1-1 for help. Even after use, never allow children or pets near the turkey fryer. The oil inside the cooking pots remains dangerously hot, hours after use.
Reprinted from the DuPage County Health Department Website Thanksgiving is upon us and with it comes the traditional turkey dinner. However, the improper storing, cooking, and serving of roast turkey can lead to the growth of harmful bacteria like salmonella, which can cause food-borne illness. The DuPage County Health Department advises consumers that safe food handling of turkey and other holiday foods is essential in preventing food-borne illness. Here are some tips to share with your family for preparing a Thanksgiving bird safely. Thaw the frozen turkey in the refrigerator. Allow one day for each five pounds of turkey. A twenty-pound turkey will take about four days to thaw. Hint: Remove neck & giblets from inside the bird as soon as possible to hasten thawing. Do not thaw on the kitchen counter. If you do not have time to thaw in the refrigerator, you may thaw it in cold water, provided that the turkey is in a leak-proof packaging, it is submerged, and the water is changed every half-hour. Allow 30 minutes per pound of turkey to thaw in cold water. Cook fresh turkeys within two days, thawed ones within four days. Wash your hands with hot, soapy water before and after handling raw poultry. Wash all knives, cutting boards and utensils also after using for raw poultry. Read and follow the cooking directions on the label. Cook turkey until it is done (165 F). Do not slow cook overnight at low temperatures or partially cook. Some turkeys come with popup thermometers. They are to be used only as a guide to doneness. Take the temperature with a meat thermometer to be sure the temperature is over 165 F. Stuffing should not be prepared a day ahead and the turkey should not be stuffed until ready to cook. A quicker, safer method is to cook the stuffing separately in a casserole, using some of the pan juices to flavor and moisten the stuffing. Eat the meal as soon as it is prepared. Do not leave leftovers out on the counter or table after dinner. Cut the meat off the bones and put it in shallow containers in the refrigerator. Reheat all leftovers to 165 F. (Use your meat thermometer.) Gravy should be brought to a rolling boil. Follow these simple tips to help assure your family and guests a safe Thanksgiving Day dinner!