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Home My WebLink AboutClinton News-Record, 1984-11-07, Page 22AW 2 . r 1' .fwvv racoRa, "i1 NO§PmfmDTOVENMER 74984 - - Proper preparation, handling and food storage can help prevent bacteria growth. A Nov. 19 and 20 Foodhandlers Seminar, sponsored by the -Huron County Health Unit will study food preparation and ways to avoid food poisoning. The two -afternoon seminar will be heJ at Huronview. DECORATING PROBLEMS? Now,we can offer you a professional help with furniture layout, sketches. colour co-ordination and consultation Let us show you our new selections of fine furniture, carpets, wall paper, bedspreads and accessories, to make your home more beautiful. BALL. & MUTCH FINE FURNITURE 71 ALBERT ST., CLINTON TELEPHONE: 482-9505 OPTOMETRY R.W. BELL OPTOMETRIST The Square, GODERICH 524-7661 JOHN LONGSTAFF OPTOMETRIST Seaforth 527-1240 Monday, Tuesday, Thursday, Friday 9:00-5:30 Saturday 9:00-12:00 noon Closed Wednesdays BY APPOINTMENT Free parking on premises ELECTRIC ‘,Ittse StV‘sooc e,e„thtn9 • ECONOMY • QU ALITY •SERVICE "Big jobs or small, we guarantee them all" 4827374 CLINTON OR CALL 1-800.265-9255 ASK 0788OR 126R 6 O. THE WINNERS of Ball & Mutch Fine Furniture's Appreciation Sale free draws 1. FAMILY PORTRAIT SITTING Ted McAstocker Huron Road, Goderich 2. SILENT BUTLER Marg Fleming Clinton 3. CANDLE LAMP Iris Montgomery 36 Princess St. East, Clinton BALL & MUTCH FIOE FURNITURE. 71 ALBERT ST., CLINTON 482-9505 NEED TO KNOW SOMETHING ABOUT YOUR NEW COMMUNITY? Can aom patio Phone 524-2544 Our hostess will bring gifts and greetings along with helpful community information. Foo seminar aims for better care CLINTON - Unver 500000 Canadians every year are vlct#ns of food. -borne illnesses. Commonly called food paiaonin8, coast could have been prevented. Preventative care is the objective of an upcoming Foodhandlers Seminar, to be held at Huronview on November 19 and 20. The two day seminar is being sponsored by the Huron County Health Unit. Health inspector Klaus Seeger will lead the two afternoon sessions. The seminar is open to anyone who prepares, handles and service food or intends to worllin the food industry. Mr. Seeger noted that foodhandlers, whether in commercial establishments, including bakeries, restaurants, Institutions or other care facilities, face the daily challenge of providing people with high quality food preparation and service. This seminar will specifically study five areas: how foods cause illness and preventative measures; how foods become contaminated; food poisoning; when food is unfit for use and why; why proper maintenance and operation of equipment is essential; moral and legal responsibilities of foodhandlers. This is the first time in seven years that the Health Unit has sponsored such a seminar. One -hundred -and -fifteen notices have been sent to various food handling operations in the area. Invitations are directed at restaurants, hospitals, grocery *Hairstyling •Barbering •Ear Piercing •Make -un 55 Erb St. East 886-6305 R.G. Stoddart of 72 The Square GOLD - SILVERSVITH -DESIGNER- also •weaving • glass • CANADIAN AWARD,WINNING DESIGNER GODERICH, ONTARIO 524-4509 Business and Professional Directory REPAIR Clinton Electric 0 White -Westinghouse 11-trt- pcyirlt Appliances Sales and Service APPLIANCE EPAIRS ELECTRICAL MAINTENANCE 90 ALBERT ST.' 482-3646 APPLIANCE and REFRIGERATION REPAIR SERVICE Jim Broadfoot 482-7032 . INSURANCE GAISER-KNEALE INSURANCE BROKERS INC. Insurance -Real Estate Investments Isaac St., Clinton Phone Office 482-9747 Len Theedom 482-7994 Hal Hartley 482-3693 Bill Counter 482-368'7 JOHN WISE INSURANCE BROKERS LTD. General Insurance Guaranteed Investments Clinton Office: 482-9644 Res.: 482-7265 MECHANICAL 6BAILEY8 P.O. BOX 29 MILL STREET, HENSALL. ONT NOM 1 XO HEATING * AIR CONDITIONING * SHEET METAL SALES * SERVICE * SATISFACTION BILL BAILEY 262-2020 Specialists in Pulse Combustion Heating WELDING STELARC METAL PRODUCTS *Iron Railings *Portable Welding *Trailers & Hitches Equipment *General Fabricating HONE 482-9010 GLASS/ ALUMINUM See us for your building projects •Glass and mirrors •Energy-efficient replacement windows •Window & screen repair • Plexiglass •Door service and repairs •Complete range of aluminum siding and building products clinton mirror and aluminum products 24 Princess St. West, CLINTON 482-3322 INSULATION COMFORT ZONE INSULATION LTD. CLINTON BOX 1067 482-3812 482-3563 We Have It All! Cellulose, Rockwool, Fibreglass, Polyurethane, Vents, Poly -caulking, Weather Strippin -Materials For Every Need- Houws, Barns, Factories, etc. LET US KEEP YOU 1N THE COMFORT ZONE. Also sorav oalntina of most everything CALL NOW FOR FREE ESTIMATES GODERICH ENERGY SEAL AND INSULATION Completeinsulation of attics, basements, walls Sealing & removal of UFFI Ener -seal draft -proofing of home GOVERNMENT GRANTS AVAILABLE 37 KINGSTON ST., GO ► ERICH' 524-2311 out-of-town call collect replacement windows ventilation of attic humidity problems solved FREE ESTIMATES stores and nursing homes. Also service clubs, and chureh groups who serve community breakfasts and suppers should alsoconsider attending,. If the response is overwhelming, then we know there's real interest," Mr. Seeger noted. Pre -registration before November 14 is required and the registration fee is $5. The two afternoon sessions will be held from 1:30 to 4:30 p.m. at the Huronview Auditorium, Clinton. The course meets the guidelines established by the Ministry of Health for Foodhandlers Training throughout the Province of Ontario. A Certificate of Recognition will be awarded to each participant who completes the course. Mr. Seeger hopes that regular follow-up seminars can also be held in the future. He noted that currently restaurants are given "mini -courses," but the upcoming seminar will offer a detailed look at the problem and preventative measures. Restaurants are inspected eight times a year, and food poisoning prevention is a major concern of health inspectors.. According to information from the Canadian Institute of Canadian Health Inspectors, 60 per cent of food poisoning is caused by consumption of foods that had been improperly handled in food service work places. Another 10 per cent resulted from the mishandling of foods in the home. Common causes Food poisoning is usually caused by eating foods containing large numbers of harmful bacteria, or from consuming foods in which bacteria have produced toxins. These then infect the lining of, or release toxins (poisonous substances) into the digestive tract. The symptoms are nausea and vomiting, accompanied by cramps and diarrhea. At one time of another most people may had these symptoms and may have been the unknown victim of a mild case of food poisoning. Bacteria cannot .be eliminated. As Mr. Seeger explained, "We battle bacteria everyday. We need bacteria, but we can't let it beat us." Bacteria are also known as germs or microbes. They are tiny and cannot move readily except in watery fluids. Dust, droplets of moisture (from . coughs or sneezes), hands, insects, clothing and rodents are their carriers. The majority of bacteria are harmless and can even be beneficial. However, some are potentially dangerous organisms, responsible for physical suffering occasionally death. As living organisms, bacteria take in food, pass wastes, grow and multiply. Thriving in warm, moist foods, they can double their number every '15 minutes between the temperature of 35 to 45 degrees Celcius (90- 110 F.) In three -and -a -half hours, 100 bacteria can multiply to more than a million. Acidity in food is also a factor inbacterial growth. Eggs, milk and meat are non-acid or low acid foods that bacteria can multiply rapidly in. a ° It's a common myth that only poultry. products are highly susceptible to bacteria growth and, subsequent food poisoning. Mr. Seeger explained that there are more than 1,500 types of salmonella bacteria alone. "It can be found in any meats and dairy products, not just chicken," he noted. Prevention Bacteria can usually be kilted by hot temperatures or prevented from multiplying by cold temperatures. Bacteria can easily survive and multiply .in foods between temperatures of 440 degrees Celcius (40-140F.) Potentially unsafe foods should never be kept at normal room temperatures longer than two hours. Cold foods should be kept refrigerator cold and hot foods, piping hot. Proper sanitary practices are impol Cant in preparation, cooking and storage of foods. Well scrubbed hands, kitchen utensils, containers and work surfaces will help prevent the spread of bacteria: Cross contamination is another factor that shouldn't be overlooked. "Timing, temperature and handling are the three problem areas," Mr. Seeger said. In regular restaurant inspections, bacteria samples are taken from steam tables, cutting boards, toilet seats and refrigerator door handles. They may appear clean, but within a few hours, bacteria can rapidly multiply in cultures. Your kitchen at home is not free from these same bacteria. Mr. Seeger says that using household bleach to clean cutting boards and in the dish water will help prevent bacteria growth. The detailed study of foodhandling will be discussed at the Nov. 19-20 seminar. For more information contact the Huron County Health Unit's Clinton offices at 482-3416. Some foods that need special care In ' some foods, poisonous bacteria can grow more rapidly than in others. Foods that require extra care in storage and handling include - canned meat, fish and combination dinners (after opening), cooked cereals, cooked vegetables, custards, puddings, whipped cream, dressing, gravies, meat sandwich spreads, milk and milk products (except cheeses), processed meats, raw and cooked fish, fish salads, raw and cooked meats, poultry and poultry salads. These foods are those in which food poisoning bacteria can grow rapidly, unless proper heat (above 60 Celcius - 140 F.) or refrigeration (below 5 Celcius - 41 F.) is maintained. Low risk foods These foods may be safely kept at room temperature because food poisoning bacteria does not grow in them. However, combining low and high risk foods could produce an unsafe mixture. Low risk foods are - bread, crackers, cookies, cake, butter, margarine, cooking oil, cheeses, dry cereals, powdered milk, canned fish and meat (not opened), jant, honey, syrup and candy, nuts and peanut butter, pickles, relishes, mustard ; and catsup; raw vegetables, raw, cooked and dried fruit, salami; pepperoni, other dried sausages. . As well, vacuum packed products must be refrigerated, even if they have not been Y. opened.. To Allen Christensen, Clinton Audrey Parr,,ctinton Shannon Dill, Clinton Mark Sellars, RR 2, Bayfleld Bert Eckert, cllntob Holly Horton, Scarboro Dana Taylor, Clinton Krista Mustard, Brucefleld Christena Stewart, Toronto Ryan Crawford, Canton On November 8 November 8 November 9 November 9 November 9 November 10 November 11 November 11 November 12 November 12 A Key Present Funny how people save keys, thinking that maybe one day, they will remember what they open. Slowly but surely the keys pile up — here's something to make with them. To make key wind chimes you need: •keys *thread •a stick •string Directions 1. Gather up as many keys as you can — the more the merrier the chime. 2. Tie the keys together with thread so that the. tips of the keys hit the next key down. 3. Tie each row of keys onto the stick. 4. Attach string to the stick and hang in a window. Distributed by Canodo Wide Feature Service Limited c 1994 MacKay Prothero