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Home » City Government » Departments » Public Health & Community Services » Community Services Department » Greater Nashua Public Health Network Services » Emergency Preparedness Login
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Emergency Preparedness



The Greater Nashua Public Health Emergency Preparedness Department works in conjunction with local, state, and regional partners in response to major disasters, including natural disasters, human-caused disasters, and biological disasters. The department also conducts ongoing planning and exercising to ensure that the Greater Nashua Region is capable of responding to a large-scale public health emergency.


Be Prepared - Help Yourself and Your Family

All of us face the possibility of natural disasters, accidents, power outages or intentional acts to disrupt our daily lives. We cannot control the weather or prevent disasters from happening, but there are steps you can take to minimize risks from known hazards. Planning now can help save lives later.

Emergency Supply List

Individuals with Disabilities or Access and Functional Needs

Caring for Your Animals During a Disaster




Food Safety Tips for the Summer Season

During this busy summer season of trips to the beach, vacations, and cookouts, the Department of Health and Human Services’ (DHHS) Food Protection Section wants to remind everyone to follow some important food safety practices to avoid foodborne illnesses, such as Salmonella, Shigella, E. coli, and Campylobacter.

A DHHS video on summer grilling food safety is available on YouTube athttp://www.youtube.com/watch?v=TWDyMOUTrfM. There are some simple precautions everyone should always take to reduce the possibility of becoming sick when preparing food, which include:


Separate: Use a separate cutting board for cooked foods and raw foods (especially meat) and always wash them after use. Avoid cross contamination. Wash any utensil after preparing one food item before going on to the next item.

Clean: Always wash hands before touching any food. Wash hands and surfaces often during food preparation and afterward.
Cook: Pork, lamb, veal, and whole cuts of beef should be cooked to 145 °F as measured by a food thermometer placed in the thickest part of the meat, followed by a three-minute rest time before carving or consuming. Hamburgers and other ground beef should reach 160 °F. All poultry should reach a minimum temperature of 165 °F. Fish should be cooked to 145 °F. Fully cooked meats like hot dogs should be grilled to 165 °F or until steaming hot.

Chill: Refrigerate or freeze leftovers within two hours. One hour if it is a hot day over 90ºF. The refrigerator should be maintained at 40ºF or lower and the freezer should be at 0ºF or lower. Keep hot foods hot, 140ºF or hotter, and cold foods cold, 40ºF or below. Never defrost food at room temperature. Thaw food in the refrigerator, in a cold-water bath, or in the microwave. When using a microwave, meat must be cooked immediately after. Marinate foods in the refrigerator.
Report: Report suspected foodborne illnesses to the NH Department of Health and Human Services by calling 603-271-4496. Often calls from concerned citizens are how outbreaks are first detected. If a public health official calls you to talk about an outbreak, your cooperation is important, even if you are not ill.

For more information visit the U.S. Department of Agriculture at www.usda.gov orhttp://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/teach-others/fsis-educational-campaigns/grill-it-safe/grill-it-safe, the Centers for Disease Control and Prevention (CDC) at www.cdc.gov, the DHHS website at www.dhhs.nh.gov, orwww.befoodsafe.org.

 

Winter Weather

Serious health problems can result from prolonged exposure to the cold.  The most common cold-related problems are hypothermia and frostbite.
 

Carbon Monoxide

Carbon monoxide (CO) is an odorless, colorless gas that can cause sudden illness and death if inhaled.  When power outages occur during natural disasters and other emergencies, the use of alternative sources of fuel or electricity for heating or cooking cancause CO to build up in a home, garage, or camper and to poison the people and animals inside.
Carbon Monoxide Poisoning Can Be Stopped

Greater Nashua Public Health Region (GNPH)

The GNPH Network brings regional partners together to be better prepared to respond to large-scale public health emergencies within our community. 

The focus of GNPH is to coordinate with key stakeholders to develop comprehensive community preparedness and response plans to be able to effectively mitigate and respond to the impacts of a large scale public health emergency. 

The Greater Nashua Public Health Region includes the City of Nashua and the towns of Amherst, Brookline, Hollis, Hudson, Litchfield, Lyndeborough, Mason, Merrimack, Milford, Mont Vernon, Pelham, and Wilton. The region's population is 205,765.


Help Others
Once you are prepared for an emergency, you can offer to assist others. You may be able to help by donating items or money to a local charity or food bank. Another way to help is to volunteer your time.

 


Contact Emergency Preparedness

  • Address: 18 Mulberry Street, Nashua, NH 03060 | Map
  • Hours of Operation: Monday to Friday, 8:00 a.m. to 5:00 p.m.
  • Phone: 603-589-4507
  • Fax: 603-594-3452


 

Hazard Vulnerability Assessment (HVA) for the Greater Nashua Public Health Region

Summary of Results

Presentation on HVA Process

Improvement Plan


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