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DID YOU KNOW?
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Only 5 percent of eligible donors across the US donate blood, but the number of
transfusions nationwide increases by 9 percent every year.
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Blood donors can donate as frequently as every 56 days. Each whole blood donation can
help as many as three people. One unit is divided into three parts: red blood cells, platelets,
and plasma
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On average, a hip replacement typically uses one unit of blood, a cardiac bypass 2 units,
a heart transplant 2 units, and a liver transplant 10 units
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Statistics show that more than 25 percent of Americans will require blood at least once in
their lifetime
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The summer season is normally peak time for blood demand due to increased outdoor activities and on-the-road traffic accidents. Every year this time, public and private blood collection agencies advertise heavily to draw donors to their donation centers. A key problem confronting these organizations is the fact that safe and wholesome blood supply is becoming a precious commodity as less and less people are donating blood while the demand is skyrocketing. To ensure a continuous, safe and wholesome blood supply for medical needs, blood banks and blood centers are using proven temperature management procedures to extend the shelf-life and economic value of blood supply during collection, storage, transportation and re-issuance.
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Thanks to technology, vendors of blood collection kits are able to offer products that are room temperature stable, making blood collecting convenient. However, any observed temperature fluctuation outside the room temperature range must be documented as to the possible reason and any action taken to maintain the blood sample or components at room temperature must also be documented. Donor temperature, on the day of blood collection, should not be greater or equal to 99.6°F/37.5°C. A donor with body temperature of 99°F/37.2°C for more than a 10-day period should be evaluated before blood collection is allowed.
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After the blood is drawn, the sample storage temperature is to be kept at 33.8 - 42.8°F / 1 - 6°C unless room temperature platelets are to be prepared, in which case the blood should be held at 68 - 75.2°F /20 - 24°C. If the blood must be transported from a donor center to the processing laboratory, it must be placed in temporary storage having sufficient refrigeration capacity to cool the blood continuously toward a 33.8 - 42.8°F / 1 - 6°C range, unless platelets are to be prepared. Temperatures below 68°F/20°C and above 75.2°F/24°C reduce platelet function and survival. Ambient room temperature should be kept above 68°F/20°C.
Commercial blood establishments generally purchase central temperature monitoring system to monitor and record temperatures in blood storage units. However, periodic performance checks comparing calibrated, precision, 3rd party thermometers, such as those manufactured and marketed by DeltaTRAK, Inc., a Pleasanton, California portal environmental test instrument supplier, to system readings should be performed to assure the system is functioning accurately.
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For leftover blood contaminated waste materials, the FDA advises that state and local health and safety laws should be followed. All blood contaminated waste should be autoclaved (A minimum of 251°F/121.5°C for 60 minutes by saturated steam at a pressure of 15 atmospheres) or incinerated. The blood organization’s SOP (Standard Operating Procedure) should contain specific language for disposal of contaminated waste.
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When it comes to re-issuing blood that has not used and is being returned to the blood bank, there is a need to have written criteria. Historical data indicate that the unit of blood sitting at room temperature usually maintains a temperature of 50°F/10°C for 30 minutes. Previously issued transfusion blood may be redistributed if it is returned to the blood bank within 30 minutes and was kept at room temperature or colder while out of the blood bank's control. All blood banks are having procedures written for shipping blood products showing the type of devices used and the methodology applied for monitoring and reporting blood container temperatures.
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A safely cooked hamburger is cooked to an internal
temperature of 160 °F (71°C), even though it may look pink
inside
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Some ground beef patties look done at internal temperatures
as low as 135 °F (57°C)
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One out of every four hamburgers turns brown before it's
been cooked to a safe internal temperature
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Only 3 percent of consumers checked hamburgers with a
food thermometer and more than half of all professional food
preparers check the "wellness" of cooked hamburgers
through senses - sight, smell and touch
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The only way to know food has been cooked to a safe internal
temperature is to use a food thermometer
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Controlled food preparation, holding and serving temperatures are critical to ensure HACCP-compliance and the prevention of foodborne illness. Disease-causing microorganisms such as bacteria grow very slowly at low temperatures, multiply rapidly in mid-range temperatures, and are killed at high temperatures. It is essential to use a precision temperature measuring tool when cooking meat, poultry, seafood and egg products to prevent undercooking. Cooked perishable foods must be held at proper cold temperatures to inhibit microbial growth.
The most accurate measure of proper food cooking, holding and serving temperature is with a precision temperature measuring device. And today's temperature measurement technologies make checking the temperature of "thin" and/or "exotic" food - like cooked hamburgers or Steak Tartare - a "piece of cake" as the procedure only takes a few seconds.
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Beef Roast (rare) - method #1
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130°F/54°C
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112 minutes
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Beef Roast (rare) - method #2
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140°F/60°C
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12 minutes
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Eggs, Beef and Pork (other than roasts), Fish
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145°F/63°C
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15 seconds
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Ground Beef, Ground Prok and Ground Game Animals
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155°F/68°C
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15 seconds
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Beef Roast (medium), Pork Roast and Ham
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145°F/63°C
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4 minutes
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Poultry and Stuffed Meats
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165°F/74°C
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15 seconds
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Check core temperature of foods on grills and stovetops within seconds
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Quickly determine food temperature throughout preparation, storage and handing
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Waterproof and can be calibrated in the field
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Patented, quick 6-second response time for checking product core temperature
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Waterproof and can withstand harsh sanitizing chemicals
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Convenient one-hand temperature taking and can be calibrated in the field
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Food safety screening tool for hot and cold servings
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Instant, non-contact surface temperature measurement
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Economical and accurate
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Read temperature of food cooked inside an oven without opening the door
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Track cooling rate of pre-cooked food to ensure below 41°F/5°C safe cooling
requirement.
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Can be calibrated in the field
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Designed specifically for use inside commercial dishwashers
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Records minimum and maximum temperature readings
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HACCP-compliant and field calibratable
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