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Safety Office

• Mission Statement
• Family safety
• Authorized Swimming Areas
• Fall and Winter Safety Brochure
• Water Safety Tips
• Water Safety
• Winter Driving Safety orientation
• Winter Safety: Carbon Monoxide Poisoning
• Report Unsafe Working Conditions Here
• EF Simulator Training Schedule

Winter Safety

• Winter Safety: Carbon Monoxide Poisoning
• Winter Safety Orientation (US)
• Winter Driving Compliance: U.S. Sign-in Sheet
• Winter Safety Orientation (LN))
• Winter Driving Compliance: LN Sign-in Sheet
• How to obtain TMP Winter Driving certification

Motorcycle Safety

Wiesbaden POV and Motorcycle Safety Training Information

USAG Wiesbaden Motorcycle Mentorship Program

We are searching for people interested in becoming a mentor. If you are a rider with 3 or more years of continuous riding experience and would like to share your riding expertise to help others sharpen their riding skills, please contact the USAG Wiesbaden safety office at WiesbadenMMP@eur.army.mil to volunteer your services. 

Looking for a mentor? Contact the USAG Wiesbaden safety office at WiesbadenMMP@eur.army.mil for assistance.

Food safety tips

How to prevent Foodborne illness

Most foodborne illnesses in the home can be prevented by consumers. Unsanitary food preparation practices are major contributors to outbreaks of foodborne illness. Errors made in shopping, transporting, storing, preparing, and serving food can allow bacteria to survive and multiply. Food prepared a day or more in advance, if handled improperly, can allow bacteria more time to multiply. Cross contamination-the contamination of food by bacteria from other food, from utensils and work surfaces, and from persons handling or preparing food is another important factor in foodborne illness.

• Do not buy cans or glass jars with dents cracks, bulging lids, or leaking or rusted seams. Commissary canned goods are checked by veterinary food inspectors.
• Do not eat raw meat, poultry, seafood or eggs.
• Cook raw food thoroughly to kill any bacteria present. Use a dean, sanitized metal stem cook's thermometer to check the internal temperature of the food.
• Reheat leftovers thoroughly. Reheat to a minimum internal temperature of 165F. Boil liquids.
• Refrigerate cooked meats, fish and poultry in shallow containers. Remove any sting and refrigerate separately.
• When shopping, do your grocery shopping last. Pick up perishable foods and other foods that require refrigeration after nonperishable items. Refrigerate perishable foods promptly.
• Check the temperature of your refrigerator, air temperature should be 400F or below.
• Store canned goods in a cool, dry place and use them within a year or by the manufacturer's expiration date. Never store canned or bottled foods in direct sunlight, in warm areas such as over a stove, or in damp areas. If canned goods become rusted, especially along the seams, throw them away. If you open canned food that is foamy, discolored, or off odor, do not taste it. Throw it away.
• Do not thaw food on the counter, bacteria grow rapidly at room temperature. Thaw food in the refrigerator or in a microwave oven immediately before cooking.
• Prevent cross contamination —
• Wash hands thoroughly with warm, soapy water and dry them with a clean paper towel before handling food and after handling raw foods, especially meat, fish, and poultry.
• Do not use a dish towel to dry your hands. Bacteria on the dish towel can "cross contaminate" clean hands.
• After cooking meats, do not use the same serving tray that was used to transport the uncooked meats to the grill or to the stove.
• Always use separate serving utensils for different dishes that are served.
• Keep work areas clean. Wash utensils and cutting boards in hot, soapy water, rinse with clean hot water; and air dry before handling foods, especially after handling raw meat, fish, or poultry. Do not store uncooked food like meats, fish, or poultry above cooked foods or foods that you eat raw.
• A plastic cutting board is generally easier to keep clean. If you have a board made of wood, It should be hard maple and free of cuts and gouges. After washing with hot soapy water, rinse cutting boards with hot water, then sanitize them, using a solution of one teaspoon of unscented household bleach in a gallon of warm water. This same strength bleach solution can be used to sanitize counter tops and other items.
• Keep pets away from food preparation and cooking.
• If your children help, teach them to wash their hands before handling food, before washing dishes, and before putting clean dishes away.
• Contaminated foods may contain some bacteria that produce toxins that are resistant to destruction even when the food is properly cooked or reheated. Do not take chances, if you suspect there is a problem, throw the food out.

Authorized swimming Areas

Click here to see the listing of authorized swimming areas in and around the U.S. Army Garrison Wiesbaden area.