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Using their food safety skills, upper elementary students, Lawrence Santistevan, Jr., Destiny Valdez, and Matthew Carrillo get some help from SUIMA staff member, Jared Ruybal, as they prepare a stew for the school using fresh venison from the Doe Field Dressing activity.
Along with Tribal Council, Executive Officer Lindsay Box, provided some joyful Holiday Season decorations for the SUIMA students. Much to the delight of the children, the Minion dances and sings while Santa holds the lantern up high and bright.
Photo Credit: courtesy SUIMA
Photo Credit: courtesy SUIMA
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Pawaaghani Pɵˈɵkwatʉ

Friday - December 13, 2024 by Staff report | The Southern Ute Drum

A big THANK YOU to Chairman Baker, Tribal Council, and Executive Officer Box for the fun, over-sized, and delightful Santa and Minion for our dining hall. 

Season’s greetings and happy holidays to all! The holidays are a time when family and friends gather to celebrate. For many that means potlucks, which are great because you get to try all kinds of different foods, and you only need to bring one dish to share! While the intention is to contribute something delicious, everyone needs to do their best to prevent a food borne illness outbreak. Every year in the U.S. the USDA reports around 48 million cases of food borne illnesses including 3000 deaths.  Safe food handling and preparation practices can help prevent food borne illnesses and help ensure guests leave feeling full, happy, and healthy. Here are some helpful food safety tips to keep in mind. 

Hand Hygiene 

The most common way food borne illnesses are spread is from handling/preparing foods with contaminated hands. Proper handwashing technique involves using soap and warm running water, combined with vigorous scrubbing of hands for 15-20 seconds before touching any food items. Remember to always wash hands after: 

  • Restroom visits. 
  • Working with raw red meats, poultry, fish, or eggs. 
  • Touching any items that could contaminate your hands. 
  • Touching your hair or face, sneezing, or coughing. 

Time and Temperature 

 Controlling food temperatures and the amount of time food is left out at room temperature will help keep your food in the safe zone. 

  • Foods needing refrigeration need to be kept at or below 41° F until ready to be used or served.  
  • Do not leave perishable foods out at room temperature for longer than two hours. Get leftover items back into refrigerator as soon as possible. 
  • Beware of the temperature “Danger Zone” which ranges between 40°F-140°F. Bacteria grow rapidly between these temperatures, potentially doubling in number in just 20 minutes. 
  • Keep hot foods hot (above 135°F) and cold foods cold (below 40°F).  

Cross-Contamination and Proper Cooking Temperatures 

  • Be sure to keep ready-to-eat items separated from raw meats and eggs. Use separate designated cutting boards and utensils to prevent raw meat juices or raw eggs from coming in contact with other food items/ingredients.  Be sure to wash cutting boards and utensils after each use if you do not have more than one. 
  • Cooking raw foods to proper internal temperatures will ensure all bacteria have been killed before serving. Use a probe thermometer to check that proper internal temperatures have been reached. Minimum internal temperatures: Beef, Pork, Veal, Lamb steaks, chops, roasts 145° F; Ground meats 160°F; Ground Poultry 165°F; Ham, fresh or smoked (uncooked) 145°F; Fully cooked ham (to reheat) 140°F if USDA inspected, all others 165°F; All poultry and stuffing 165° F; Eggs 160°F; Fish & Shellfish 145°F; Leftovers 165°F, Casseroles 165°F.  More information can be found @ Health and Safety | USDA 
  • Remember Do not prepare food for other people if you are experiencing a gastro-intestinal illness including diarrhea, vomiting, abdominal cramps. 

Early Release Days are every Friday at 2 p.m.   

Upcoming Events  

  • 12/14 – Tribal Christmas Program 
  • 12/16 – Elementary level music recitals 
  • 12/17 – Parent Advisory Group (PAG) meeting 
  • 12/18 – Family Night event 
  • 12/19 – Education Department Film Showing – IHS auditorium 
  • 12/23 – 1/3 – Christmas Break 
  • 1/6/2025 – Students return  
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