August 17, Keith s Corner CONGRATULATIONS!!! State Survey Celebra on for staff on Wednesday, August 15, 2018 Ice Cream Social on Front Lawn!

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1 Keith s Corner CONGRATULATIONS!!! State Survey Celebra on for staff on Wednesday, August 15, 2018 Ice Cream Social on Front Lawn! 1

2 Behaviors of Excellence August

3 How to Enjoy a Salmonella-Free Summer Summer is the perfect time for cookouts and barbeques. The best way to enjoy your cookout is to follow food safety instructions in the kitchen and while grilling, thus preventing foodborne illnesses like Salmonella. A cookout should be a place where you share memories, not Salmonellosis. Salmonella bacteria are a common cause of foodborne illness. Foodborne illness is sometimes called food poisoning. Each year, one in six Americans gets sick from eating contaminated foods. The resulting infection from Salmonella bacteria is called Salmonellosis. Salmonellosis generally develops within 6-48 hours after eating food contaminated with Salmonella. Most people recover within 4-7 days without treatment, but infection can be serious and require hospitalization for some. People most likely to develop a serious infection include the elderly, young children, and those with already weakened immune systems. Identifying a Salmonella Infection Contact your doctor if you have any of the following signs and symptoms of a Salmonella infection: Diarrhea and a fever over F Diarrhea that lasts 3 or more days without improvement Signs of dehydration Prolonged vomiting where you cannot keep liquids down Bloody stools The CDC estimates that Salmonella causes about 1.2 million illnesses and 23,000 hospitalizations in the United States every year. Food contamination can occur in cucumbers, chicken, eggs, raw tuna, sprouts, and many other foods. Therefore, practicing recommended food safety procedures is important for all foods, not just raw meat. Salmonellosis is most common during summer months because of warm temperatures, delayed refrigeration, and foods-associated with summer. Most recently, you may have heard of pre-cut melon being recalled due to Salmonella. Melons can become contaminated through the cutting process when bacteria such as Salmonella on the outside of the melon get into the flesh of the melon. How to Avoid Salmonella Follow these steps to prevent Salmonella and foodborne illness in general: clean, separate, cook, chill, and report. Clean your hands often. To prevent cross contamination, make sure to always wash your hands each time after handling raw meat. Keep kitchen surfaces and utensils clean. Wash fruits and vegetables before you cut or peel them. Using a scrub brush can help reduce contaminants on the rough skin of foods like cantaloupe. Use separate cutting boards and knives for uncooked meats and uncooked produce. Keep hot foods hot and cold foods cold. Cook food to recommended internal temperatures whole meats 145 F, ground meats 160 F, and poultry 165 F. Refrigerate perishable food (including melon) within 2 hours. Discard food that sits out longer than 2 hours. Call your healthcare professional if you think you have Salmonella. Additional resources The CDC Salmonella and Food APIC Preventing Foodborne Illness Updated: 7/19/2018

4 HR Update: This is just a reminder of the CHI requirements regarding our signatures. Please note that CHI is quite specific about spacing (please note that there is supposed to be a spacing between our name and address), fonts, and colors to be used for our signatures. Also, please make sure that you have the signature set to be included on all replies and forward also.

5 August CRP Update Our Values and Ethics at Work Reference Guide is a Policy Although it is not in a formal policy format, the Our Values and Ethics at Work Reference Guide (Reference Guide) is a policy and reference guide that describes the CHI Standards of Conduct as prac cal applica ons of CHI s core values and cultural a ributes. The Reference Guide is a key part of the Corporate Responsibility Program and communicates CHI s philosophy and values concerning compliance with the law, government guidelines, and ethical standards that apply to health care. The Standards of Conduct included in the Reference Guide emphasize the need to maintain a high standard of individual and organiza onal ethical and legal business prac ces, consistent with the mission of CHI. Employees are required to sign the Acknowledgment and Cer fica on form, in addi on to board and commi ee members, and volunteers. Vendors and medical staff members not employed by the organiza on receive a link to the Reference Guide and are no fied of the requirement to abide by CHI s Standards of Conduct while conduc ng Cindy Fischer, CHC, CHFP Corporate Responsibility Officer business with CHI. The Our Values and Ethics at Work Reference Guide is located on Inside CHI here. If you have any ques ons, please contact your Corporate Responsibility Officer.

6 August Birthdays Joy Shahin August 15 Jeannene Goerke August 16 Robin Cruff Idland August 18 Videlle Hamilton August 19 Sara Wangrud August 20 Daniel Larson August 23 Randi Vanenk August 26 Toni Vaneaton August 28 Susan Skarloken August 28 Stephanie Kruta August 30 6

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9 CHI MERCY AUXILIARY ANNOUNCES SCHOLARSHIP RECIPIENT Valley City, ND CHI Mercy Health Auxiliary is excited to announce its recipient for school year. Recipient Taylor Bearinger of Valley City is presented the 2018 scholarship by Frances Yokom, President, CHI Mercy Health Auxiliary. Taylor was awarded a $250 scholarship to use toward Healthcare Educa on. Taylor is enrolled at Valley City State University, Valley City, ND. Each year, one scholarship is given out to recipients that are enrolled in a Medical Health Care related career. The scholarship is provided by funds raised by CHI Mercy Health s Auxiliary.

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11 Thank you to All who a ended the picnic Awesome me was had by all! 11

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