1. What are the most common foodborne illnesses in Hawaii?
The most common foodborne illnesses in Hawaii are similar to those seen in other parts of the United States. Some of the top foodborne illnesses in Hawaii include:
1. Norovirus: This highly contagious virus can spread easily through contaminated food and water, as well as from person to person. Symptoms include nausea, vomiting, diarrhea, and stomach cramps.
2. Salmonella: This bacteria is commonly found in raw or undercooked poultry, eggs, and unpasteurized milk. Symptoms of salmonella infection include diarrhea, fever, and abdominal cramps.
3. Campylobacter: Another common bacterial infection, Campylobacter is often found in undercooked poultry, unpasteurized milk, and contaminated water. Symptoms include diarrhea, cramping, fever, and vomiting.
4. Listeria: Listeria bacteria can be found in unpasteurized dairy products, deli meats, and certain fruits and vegetables. Infection with Listeria can lead to fever, muscle aches, and gastrointestinal issues.
To prevent these foodborne illnesses in Hawaii, it is important to practice proper food safety measures such as washing hands, cooking foods to the appropriate temperatures, storing foods correctly, and avoiding cross-contamination between raw and cooked foods. Regularly cleaning and sanitizing food preparation areas can also help prevent the spread of harmful bacteria and viruses.
2. What are the regulations and guidelines for food safety in Hawaii?
In Hawaii, the regulations and guidelines for food safety are primarily governed by the Hawaii Department of Health (HDOH) Food Safety Program. Some key regulations and guidelines include:
1. Food Establishment Permit: All food establishments in Hawaii must obtain a permit from the HDOH to operate legally. Permits are issued after an inspection to ensure compliance with food safety regulations.
2. Food Safety Certification: Certain food handlers and managers in Hawaii are required to obtain food safety certification. This helps ensure that individuals handling food are knowledgeable about safe food handling practices.
3. Food Code: Hawaii follows the U.S. Food and Drug Administration (FDA) Food Code, which provides a framework for ensuring food safety in retail food establishments. The Food Code covers aspects such as food storage, sanitation, and employee practices.
4. Inspection and Enforcement: The HDOH conducts routine inspections of food establishments to check for compliance with food safety regulations. Non-compliance can result in enforcement actions such as fines or closure of the establishment.
5. Foodborne Illness Reporting: Food establishments in Hawaii are required to report suspected cases of foodborne illness to the HDOH. This helps in identifying potential outbreaks and preventing further spread of illness.
Overall, adherence to these regulations and guidelines is crucial in ensuring the safety of food served to the public in Hawaii and preventing foodborne illness.
3. How can restaurants and food establishments in Hawaii prevent foodborne illnesses?
Restaurants and food establishments in Hawaii can take several measures to prevent foodborne illnesses. Some key strategies include:
1. Proper training and education of food handlers: Ensure that all staff members are trained in food safety practices, including proper handwashing techniques, safe food handling procedures, and the importance of avoiding cross-contamination.
2. Implementing HACCP (Hazard Analysis and Critical Control Points) protocols: Establishing a HACCP plan can help identify potential food safety hazards in the operation and implement controls to prevent them.
3. Regular cleaning and sanitization: Maintain a clean and sanitary kitchen environment by regularly cleaning and disinfecting surfaces, utensils, and equipment. Pay special attention to high-touch areas and areas where raw meat or seafood are handled.
4. Proper temperature control: Monitor and record temperatures of refrigeration and cooking equipment to ensure that food is stored and cooked at the appropriate temperatures to prevent bacterial growth.
5. Source control: Purchase ingredients from reputable suppliers and ensure that all food items are stored and handled properly to prevent contamination.
6. Implementing a comprehensive food safety management system: Establishing a food safety management system that includes regular inspections, employee training, and a process for addressing and correcting any food safety issues that arise.
By implementing these strategies and maintaining a strong focus on food safety, restaurants and food establishments in Hawaii can significantly reduce the risk of foodborne illnesses and provide a safe dining experience for their customers.
4. What are the key factors contributing to foodborne illness outbreaks in Hawaii?
There are several key factors contributing to foodborne illness outbreaks in Hawaii:
1. Imported Food Supply: Hawaii heavily relies on imported food products due to its geographical location, making it more susceptible to contamination issues during transportation and storage.
2. Tourism Industry: Hawaii is a popular tourist destination, leading to a high volume of food consumption in restaurants and hotels. The sheer number of visitors can strain food safety protocols and increase the risk of outbreaks.
3. Climate: The warm and humid climate in Hawaii creates ideal conditions for the growth of bacteria and pathogens in food, especially if proper temperature control measures are not strictly enforced.
4. Cultural Practices: Traditional food preparation methods in Hawaii, such as luaus and poke bowls, may not always align with modern food safety standards, increasing the likelihood of foodborne illness outbreaks.
Overall, a combination of these factors contributes to the potential for foodborne illness outbreaks in Hawaii, highlighting the importance of implementing rigorous food safety measures and regulations to protect public health.
5. What are the best practices for food handling and storage in Hawaii?
In Hawaii, as in any other location, following proper food handling and storage practices is essential to prevent foodborne illnesses. Here are some best practices specifically tailored to Hawaii:
1. Hand Hygiene: Ensure that food handlers wash their hands frequently and properly to prevent the spread of bacteria and viruses.
2. Fresh Ingredients: With a diverse range of fresh produce available in Hawaii, it’s important to carefully inspect and wash fruits and vegetables before using them to remove any potential contaminants.
3. Proper Cooking Temperatures: Cook all foods, especially meats and seafood, to the appropriate internal temperatures to kill harmful bacteria.
4. Storage: Store perishable foods in the refrigerator at the correct temperatures (below 40°F) to prevent bacterial growth. In Hawaii’s warm climate, this is particularly crucial.
5. Cross-Contamination: Prevent cross-contamination by using separate cutting boards and utensils for raw meats and ready-to-eat foods. It’s imperative to practice good food safety habits to protect yourself and others from foodborne illnesses in Hawaii.
6. How can consumers in Hawaii prevent foodborne illnesses at home?
Consumers in Hawaii can prevent foodborne illnesses at home by following several key practices:
1. Properly storing food: Store perishable items in the refrigerator below 40°F and ensure that raw meats are stored separately from ready-to-eat foods to prevent cross-contamination.
2. Cooking to safe temperatures: Use a food thermometer to ensure that meats are cooked to the recommended internal temperatures to kill harmful bacteria. For example, ground beef should be cooked to 160°F, poultry to 165°F, and seafood to 145°F.
3. Washing hands and surfaces: Thoroughly wash hands for at least 20 seconds with soap and water before preparing food, and after handling raw meats or using the bathroom. Additionally, regularly clean and sanitize kitchen surfaces and utensils to prevent the spread of bacteria.
4. Avoiding cross-contamination: Use separate cutting boards and utensils for raw meats and ready-to-eat foods. Wash these items thoroughly with hot, soapy water after each use to prevent cross-contamination.
5. Properly handling leftovers: Refrigerate leftovers promptly in shallow containers to allow for quick cooling. Use leftovers within 3-4 days and reheat them to 165°F before consuming.
6. Being cautious with produce: Thoroughly wash fruits and vegetables under running water before consuming, even if they will be peeled. This can help remove any contaminants that may be present on the surface of the produce.
By following these guidelines, consumers in Hawaii can reduce the risk of foodborne illnesses and enjoy safe and healthy meals at home.
7. What role does the Hawaii Department of Health play in food safety regulation and inspection?
The Hawaii Department of Health plays a crucial role in food safety regulation and inspection within the state. Here are some key points to highlight:
1. Regulation: The Hawaii Department of Health is responsible for developing and enforcing regulations that govern food safety practices in various establishments including restaurants, food trucks, markets, and food processing facilities. These regulations are designed to prevent foodborne illnesses and ensure that food products are handled, stored, and prepared safely.
2. Inspection: The department conducts regular inspections of food establishments to verify compliance with food safety regulations. This includes checking for proper food storage, handling practices, cleanliness of facilities, and overall food safety protocols. Inspections are essential in identifying potential risks and preventing outbreaks of foodborne illnesses.
3. Enforcement: In addition to regulation and inspection, the Hawaii Department of Health also has the authority to enforce compliance with food safety standards. This may involve issuing fines, warnings, or closure orders to establishments that fail to meet the required food safety standards.
4. Education and Training: The department also plays a role in educating food service workers and the public about food safety practices. This includes providing training on safe food handling techniques, proper hygiene practices, and the importance of preventing cross-contamination.
Overall, the Hawaii Department of Health plays a vital role in protecting public health by regulating and inspecting food establishments to ensure that they meet the necessary food safety standards and comply with regulations aimed at preventing foodborne illnesses.
8. What are some common sources of food contamination in Hawaii?
In Hawaii, some common sources of food contamination include:
1. Improper food handling practices: Failure to properly wash hands, utensils, and surfaces can lead to the spread of harmful bacteria. It is essential for food handlers to follow proper hygiene practices to prevent contamination.
2. Cross-contamination: Cross-contamination occurs when harmful bacteria from one food item is transferred to another, either directly or indirectly. This can happen through shared cutting boards, utensils, or countertops if not properly cleaned and sanitized.
3. Seafood: Given Hawaii’s location surrounded by the Pacific Ocean, seafood is a popular ingredient in local cuisine. However, improper handling and cooking of seafood can lead to foodborne illnesses such as scombroid poisoning or paralytic shellfish poisoning.
4. Fresh produce: Fresh fruits and vegetables can also be sources of contamination if not washed properly or if they come into contact with contaminated water or surfaces during processing and preparation.
5. Raw or undercooked meats: Consuming raw or undercooked meats, including traditional Hawaiian dishes like poke or laulau, can pose a risk of foodborne illness if not handled and cooked correctly.
By being aware of these common sources of food contamination and taking proper precautions, such as practicing good hygiene, avoiding cross-contamination, and cooking foods to the appropriate temperatures, consumers and food handlers in Hawaii can help prevent the spread of foodborne illnesses.
9. How often should food establishments in Hawaii undergo health inspections?
Food establishments in Hawaii should undergo health inspections at least once a year. However, this frequency may vary depending on the type of establishment and its previous compliance history. High-risk establishments such as those serving raw or undercooked foods, or establishments with a history of non-compliance may be inspected more frequently, possibly every 6 months or even quarterly. Regular health inspections are crucial in ensuring that food establishments comply with food safety regulations, maintain proper hygiene standards, and prevent the outbreak of foodborne illnesses. Inspections help identify and correct potential risks before they pose a threat to public health. It is essential for food establishments to proactively prioritize food safety measures and work closely with health inspectors to maintain a safe environment for both employees and customers.
10. What are the symptoms of common foodborne illnesses in Hawaii?
1. In Hawaii, common foodborne illnesses typically present with symptoms such as nausea, vomiting, abdominal cramps, and diarrhea. These symptoms can range from mild to severe depending on the specific pathogen involved and the individual’s immune system.
2. Common foodborne illnesses in Hawaii include Norovirus, Salmonella, E. coli, Campylobacter, and Listeria. Norovirus is a leading cause of foodborne illness outbreaks in Hawaii and can cause symptoms such as sudden onset of vomiting and diarrhea.
3. Salmonella infection can result in fever, diarrhea, and abdominal cramps. E. coli infections can lead to bloody diarrhea, abdominal pain, and in severe cases, kidney failure. Campylobacter infections often manifest with diarrhea, cramping, abdominal pain, and sometimes fever.
4. Listeria infection, although less common, is particularly dangerous for pregnant women, the elderly, and individuals with weakened immune systems. It can cause fever, muscle aches, nausea, and diarrhea.
5. It is important to note that the symptoms of foodborne illnesses can vary depending on the causative pathogen and individual susceptibility. Early recognition of these symptoms is crucial for prompt medical intervention and treatment. If you suspect you have a foodborne illness in Hawaii, it is important to seek medical attention and report any suspected cases to the local health department to prevent further spread of the disease.
11. How can foodborne illness outbreaks be traced and investigated in Hawaii?
Foodborne illness outbreaks in Hawaii can be traced and investigated through a thorough and systematic process involving several key steps:
1. Surveillance: The Hawaii Department of Health conducts routine surveillance of reported cases of foodborne illnesses to identify any unusual spikes or patterns that may indicate an outbreak.
2. Case Investigation: Once a cluster of cases is identified, public health officials conduct detailed interviews with affected individuals to gather information about their food consumption history, symptoms, and potential sources of contamination.
3. Food Sampling: Samples of suspect food items from affected individuals are collected and tested for pathogens to confirm the source of the outbreak.
4. Environmental Assessment: Public health inspectors conduct inspections of implicated food establishments, farms, or processing facilities to identify potential sources of contamination and deficiencies in food safety practices.
5. Traceback Investigations: Public health officials work backward from the point of consumption to trace the origin of contaminated food products, which may involve the collaboration of federal, state, and local agencies.
6. Communication and Reporting: Once the source of the outbreak is identified, health authorities communicate with the public, food establishments, and other relevant stakeholders to issue advisories, recalls, or other control measures to prevent further spread of the illness.
By following these steps and collaborating with multiple agencies and stakeholders, foodborne illness outbreaks in Hawaii can be effectively traced and investigated to protect public health and prevent future occurrences.
12. Are there specific foods or dishes in Hawaii that are more prone to causing foodborne illnesses?
Yes, there are specific foods and dishes in Hawaii that are more prone to causing foodborne illnesses. Some of these include:
1. Poke: Raw fish dishes like poke, a popular Hawaiian dish made with marinated raw fish, are at higher risk for causing foodborne illnesses if not handled and stored properly.
2. Lomi-lomi salmon: Another traditional Hawaiian dish that contains raw fish, lomi-lomi salmon, which involves mixing salted salmon with tomatoes and onions, poses a risk for foodborne illnesses if the ingredients are not fresh or if proper food safety practices are not followed.
3. Lau-lau: Lau-lau is a Hawaiian dish made with pork, fish, or chicken wrapped in taro leaves and steamed. If not cooked thoroughly or if the ingredients are not stored or handled properly, lau-lau can become a source of foodborne illnesses.
4. Poi: Poi, a staple in Hawaiian cuisine made from fermented taro root, can also be a potential source of foodborne illnesses if it is not prepared and stored correctly.
These dishes are traditionally enjoyed in Hawaii, but consumers should take precautions to avoid foodborne illnesses by ensuring that these foods are sourced from reputable establishments, cooked and stored properly, and consumed within safe timeframes.
13. What are the risks associated with eating raw or undercooked seafood in Hawaii?
Eating raw or undercooked seafood in Hawaii can pose several risks due to potential contamination with harmful bacteria, parasites, or viruses unique to marine environments. Some specific risks associated with consuming raw or undercooked seafood in Hawaii include:
1. Vibrio parahaemolyticus: This bacterium is commonly found in warm coastal waters and can cause gastrointestinal illness when raw or undercooked shellfish such as oysters, clams, and crabs are consumed.
2. Ciguatera toxin: This naturally occurring toxin can accumulate in certain predatory reef fish like grouper, snapper, and barracuda. Consuming fish contaminated with ciguatera toxin can lead to symptoms such as nausea, vomiting, and neurological effects.
3. Hepatitis A: Raw or undercooked seafood, particularly shellfish, can sometimes be contaminated with the hepatitis A virus, which can cause liver infection and illness.
To minimize the risks associated with consuming raw or undercooked seafood in Hawaii, it is essential to always ensure that seafood is sourced from reputable suppliers, properly handled, and thoroughly cooked to recommended internal temperatures. Additionally, practicing good hygiene and avoiding high-risk seafood species can help reduce the likelihood of foodborne illnesses.
14. How important is proper hand hygiene in preventing foodborne illnesses in Hawaii?
Proper hand hygiene is extremely important in preventing foodborne illnesses in Hawaii, as it is in any other location. The majority of foodborne illnesses are caused by the improper handling and preparation of food, leading to the transfer of harmful pathogens. In Hawaii, where tourism plays a significant role in the economy and fresh produce is abundant, the risk of foodborne illnesses can be particularly high. Proper hand hygiene, including frequent handwashing with soap and water, can help to prevent the spread of bacteria and viruses from contaminated hands to food. This is especially crucial in Hawaii, where the warm and humid climate can provide an ideal environment for the growth and spread of pathogens.
Without proper hand hygiene, food handlers risk contaminating food and putting consumers at risk of foodborne illnesses such as salmonella, norovirus, and E. coli. Implementing strict handwashing protocols and providing regular training to food handlers on proper hand hygiene practices can greatly reduce the risk of foodborne illnesses in Hawaii. Additionally, using hand sanitizers when soap and water are not readily available can provide an extra layer of protection. Overall, proper hand hygiene is a simple yet crucial step in preventing foodborne illnesses and ensuring the safety of consumers in Hawaii.
15. What resources are available in Hawaii for food establishments to improve food safety practices?
In Hawaii, there are several resources available for food establishments to improve food safety practices. Some of these resources include:
1. Hawaii Department of Health: The Hawaii Department of Health provides information and guidance on food safety regulations and requirements. They offer training and certification programs for food handlers and food safety managers.
2. Food Safety Certification Courses: Various organizations in Hawaii offer food safety certification courses that cover topics such as proper food handling, storage, and sanitation practices. These courses help food service workers understand and comply with food safety regulations.
3. Consultation Services: Some companies in Hawaii offer food safety consultation services to help food establishments develop and implement food safety protocols. These services can include on-site assessments, staff training, and customized food safety plans.
4. Industry Associations: Industry associations in Hawaii, such as the Hawaii Restaurant Association, can provide resources and support to food establishments in improving their food safety practices. These associations often offer workshops, seminars, and networking opportunities for food service professionals.
5. Online Resources: There are also various online resources available for food establishments in Hawaii to access information on food safety best practices, regulatory updates, and training materials. Websites such as the Hawaii Department of Health’s Food Safety Program website and the Centers for Disease Control and Prevention’s Food Safety page can be valuable sources of information for food service operators.
Overall, food establishments in Hawaii have access to a range of resources to help them improve food safety practices and ensure the health and well-being of their customers.
16. How can food establishments in Hawaii effectively train their staff on food safety protocols?
Food establishments in Hawaii can effectively train their staff on food safety protocols through several key strategies:
1. Implementing comprehensive training programs: Establishments can develop detailed training modules that cover important food safety topics such as proper handwashing techniques, temperature control, cross-contamination prevention, and cleaning and sanitizing procedures.
2. Providing hands-on demonstration: Hands-on training sessions can be highly effective in helping staff understand and practice food safety protocols. This can include demonstrations on how to properly use food thermometers, sanitize equipment, and handle food safely.
3. Offering certifications: Encouraging staff to obtain food safety certifications such as ServSafe can demonstrate a commitment to following best practices in food safety. Establishments can provide resources and support for staff to pursue these certifications.
4. Conducting regular refresher courses: Food safety practices should be reinforced on a regular basis to ensure that staff members are continually updated on any changes or updates to protocols. This can be done through monthly meetings, newsletters, or refresher courses.
5. Providing ongoing feedback: Supervisors can offer feedback and constructive criticism to staff members regarding their adherence to food safety protocols. This can help reinforce good habits and address any areas needing improvement.
6. Encouraging a culture of food safety: Establishing a culture where food safety is a top priority at all levels of the organization can help ensure that staff members take their responsibilities seriously. This can include recognizing and rewarding employees who demonstrate exceptional food safety practices.
By implementing these strategies, food establishments in Hawaii can effectively train their staff on food safety protocols and create a safer environment for both employees and customers.
17. What role do refrigeration and temperature control play in preventing foodborne illnesses in Hawaii?
Refrigeration and temperature control play a crucial role in preventing foodborne illnesses in Hawaii. Here are some key points to consider:
1. Maintaining proper refrigeration temperatures slows down the growth of bacteria and pathogens in perishable foods, thus reducing the risk of foodborne illnesses.
2. Refrigerators should be set at 40°F (4°C) or below to keep foods cold enough to prevent bacterial growth. Freezers should be set at 0°F (-18°C) or lower to keep frozen foods safe.
3. Proper temperature control during both storage and transportation of perishable foods is essential to prevent the growth of harmful bacteria that can cause foodborne illnesses.
4. In Hawaii, where warm temperatures can accelerate bacterial growth, it is even more critical to ensure that refrigeration is maintained at the correct temperatures.
5. Restaurants, food service establishments, and households must regularly monitor and record the temperatures of refrigerators and freezers to ensure they are operating within safe limits.
6. Regular maintenance and cleaning of refrigeration equipment are also vital to prevent the buildup of bacteria and to maintain proper cooling efficiency.
7. Educating food handlers and consumers in Hawaii about the importance of refrigeration and temperature control in preventing foodborne illnesses is essential for overall public health and safety.
18. Are there any specific cultural practices in Hawaii that may impact food safety and prevention of foodborne illnesses?
Yes, there are specific cultural practices in Hawaii that may impact food safety and the prevention of foodborne illnesses. Some of these practices include:
1. Poke Preparation: Poke is a traditional Hawaiian dish made from raw fish that is commonly prepared with a variety of seasonings and sauces. Proper handling of raw fish is essential to prevent foodborne illnesses such as seafood poisoning caused by bacteria like Salmonella or parasites like Anisakis.
2. Luau Cooking: Luaus are traditional Hawaiian feasts that involve cooking large amounts of food outdoors, often in earth ovens called “imu. Ensuring that food is cooked thoroughly and held at appropriate temperatures to prevent the growth of harmful bacteria is crucial in preventing foodborne illnesses at these events.
3. Poi Production: Poi is a traditional Hawaiian staple food made from taro root that is fermented to produce a thick paste-like consistency. Proper hygiene practices during the preparation process, including washing hands and sanitizing equipment, are essential to prevent contamination and the spread of foodborne pathogens.
4. Lomi Lomi Salmon: Lomi Lomi Salmon is a popular Hawaiian side dish made from salted salmon, tomatoes, onions, and peppers. Proper storage and refrigeration of the dish are important to prevent the growth of harmful bacteria that can cause foodborne illnesses.
5. Cultural Events and Festivals: Hawaiian cultural events and festivals often feature food vendors selling traditional foods. Ensuring that vendors follow proper food safety practices, such as handwashing, using gloves, and maintaining proper food temperatures, is crucial in preventing foodborne illnesses among event attendees.
Overall, while Hawaiian cultural practices add richness and diversity to the local cuisine, it is important to integrate food safety measures to prevent foodborne illnesses and protect public health.
19. How can tourists visiting Hawaii ensure that they are consuming safe and hygienic food?
Tourists visiting Hawaii can take several steps to ensure that they are consuming safe and hygienic food during their trip:
1. Choose reputable establishments: Opt for restaurants, food trucks, and street vendors that are well-known and frequented by locals. Check online reviews or ask for recommendations from locals or hotel staff.
2. Check food hygiene ratings: In Hawaii, restaurants are graded based on their food hygiene practices. Look for establishments with high ratings to ensure that they maintain proper sanitation and food handling protocols.
3. Wash hands frequently: Practice good hand hygiene by washing your hands with soap and water before and after eating, especially if you have been engaging in outdoor activities or handling money.
4. Avoid raw or undercooked foods: To minimize the risk of foodborne illnesses, avoid consuming raw or undercooked meats, seafood, and eggs, as well as unpasteurized dairy products.
5. Drink bottled water: While tap water in Hawaii is generally safe to drink, some tourists may prefer to stick to bottled water to avoid any potential stomach upset.
6. Be cautious with street food: If you choose to sample street food, look for vendors who follow proper hygiene practices, such as wearing gloves and using clean utensils.
By following these guidelines, tourists can reduce their risk of foodborne illnesses and enjoy a safe and memorable culinary experience in Hawaii.
20. What are the reporting and response protocols for suspected foodborne illness cases in Hawaii?
In Hawaii, suspected foodborne illness cases are reported and responded to through a specific protocol to ensure the health and safety of the public. The reporting and response protocols for suspected foodborne illness cases in Hawaii typically involve the following steps:
1. Healthcare providers: When a healthcare provider diagnoses a patient with a suspected foodborne illness, they are required to report the case to the Hawaii Department of Health (DOH) for further investigation.
2. Laboratory testing: If necessary, samples from the patient or suspected food source may be collected for laboratory testing to confirm the presence of foodborne pathogens or toxins.
3. Investigation: Upon receiving a report of a suspected foodborne illness case, the DOH initiates an investigation to identify the source of the illness, determine the cause, and prevent further spread of the infection.
4. Contact tracing: Health officials may conduct contact tracing interviews with the affected individual to identify potential sources of contamination and other individuals who may have been exposed.
5. Public notifications: Depending on the severity and scope of the outbreak, the DOH may issue public notifications to warn the community about the potential risk and provide guidance on preventive measures.
6. Collaboration: Throughout the investigation and response process, the DOH collaborates with healthcare providers, food establishments, and other relevant stakeholders to address the outbreak effectively.
By following these reporting and response protocols, Hawaii aims to promptly identify and control foodborne illness outbreaks to protect the health of its residents and visitors.
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