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The Goderich Signal-Star, 1984-11-14, Page 31PAO I; , DERICH SIGNAIrSTAR, WEDNESDAY, NOVEMBER 14,1984 I1'stinie lIoti:i DA E SELKIRK, an FBDB representative will be in the GODERICH area' EVERY TUESDAY. Come and meet him. There is no obligation and no costs and your business can gain a lot from it. If you're looking for financial aid in the form of loans, loan guarantees or even selling an equity position in your business, come and discuss it with us. We have experienced counsellors who can help you plot a course for growth and success tor your business. And we can provide you with direction to get government assistance, both federal and provincial, as well as other vital information. For an advance appointment, call: (519) 271-5650 • Collect 1036 Ontario Street Stratford„..Ontario N5A 6Z3 La Banque offre ses services dans les deux larigues officielles. BACKING INDEPENDENT BUSINESS Federal Business Development Bank Banque federale de developpemerlt Canada Awn N141. tolwOi. LI F,n!mul lunwWnl pF`n�i nNl1i \I I 114.1 N �,ul,. 00er• Mn I.... NII .. ,.,..n, We are telling our children the whole world will be united. It's true that c\Lrywhere wr turn today, we ur chaos and division - explosive in• ternational relations, racial and religious conflict, lamthes falling apart. And yet the world, dr•prte its problems. is contracting into a neighbourhood. We have to learn to live as one human faintly, or we Won't exist at all The question is, how? Baha'i communities around the world are learning how, i trough the teachings of Baha'u'llih, hounder of the Baha'i hank. Baha'is behrse the disorder around us is the most painful part of a lung. slow pro- fs.. cess — the unification of all mankind Over a i entury ago, Baha'u'Ilih said "The earth is ane country anJ mankrnJ its citizens ' Like Christ, .\loses, Krishna, Buddha and ,11'uhanunail Veloric Ilett, liaha'u'1lih was the bearer of a message from God Ills message, ag.un, is lose. And this unit, Ile has given humanity a plan for a unified, psakeful world ordu We in the liahi'i community, mdudutg our children. are learning to put that plan into practice. We find that it works - for all of us Baha'i Faith Baha'i Box 212, Goderich 524-6535 ,45 Couple marks 65th wedding anniversary Mr. and Mrs. Gordon Jamieson celebrated their 65th wedding anniversary on November 11 with an Open House at Maitland Manor in Goderich where Mrs. Jamieson is a resident. Gordon Jamieson, son of the late, Mr. and Mrs. John Jamieson of Ashfield Township, married the former Sydney Belle Maclnnes at her parents' home in Kinloss Township on December 24, 1919 with the Reverend Mr. Scobie officiating. TOWN OF GODERICH PUBLIC MEETING CONCERNING A PROPOSED ZONING BY-LAW AMENDMENT TAKE NOTICE that the Council of the Corporation of the town of Goderich will hold a public meeting on December 17, 1984, at 7:00 p.m. at the Town Hall to consider a proposed Zoning By-law Amendment under Section 34 of the Planning Act. The proposed zoning amendment would then rezone the property from "RESIDENTIAL R2” to a special "RESIDENTIAL R2" zone. The proposed zoning by-law would permit the lands to be used for a limited range of highway commercial uses, compatible with a' residential location. ANY PERSON may attend the public meeting and/or make written or verbal representation either in support of or in opposition to the proposed Zoning Amendment. ADDITIONAL INFORMATION relating to the proposed Zoning By-law Amendment is available at the Town.offices during normal business hours. Dated at the Town of Goderich November 14, 1984 Le Larry McCabe Clerk, Town of Goderich (519) 524-8344 STONEHOUSE STREET cr) 10 0 10 20 30 40 res 11111q BLAKE STREET FEJ E:1 landrlaffected by the proposed Zoning By-law Amendment Lot 1129 R.P. 457 Town of Goderich Mr. Jamieson farmed until he was 45 years of age. He then worked at the Purity Flour Mill in Goderich for eight years and later worked at the Communications School at the Clinton Air Force Base before retir- ing. The couple have two children, Stuart Jamieson of Wiarton and Mrs. Isabelle Splan of Woodstock. They also have eight grandchildren and 13 great-grandchildren. Mr. and Mrs. Gordon Jamieson celebrated their 65th wedding anniversary on Sunday with an Open House at Maitland Manor in Goderich where Mrs. Jamieson is a resident. They were married December 24,1919. (Photo by Joanne Buchanan) Food seminar to aim for better handling CLINTON - Over 500,000 Canadians every year are victims of food -borne illnesses. Commonly called food poisoning, most 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 work in 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 stores and nursing homes. Also service clubs and church groups who serve. community breakfasts and suppers should also consider 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, a'nd 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 thedigestive 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 in bacterial growth. Eggs, milk and meat are non-acid or low acid foods that bacteria can multiply rapidly in. 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 killed •by hot temperatures or prevented from multiplying by cold temperatures. Bacteria can easily survive and multiply in foods between temperatures of 4-60 degrees' Celcius (40-140 F.) Potentially unsafe foods should never be kept atnorrnal room temperatures longer than two hours. Cold foods should be kept refrigerator cold and hot foods, piping hot. Proper sanitary practices are important 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. The foods to watch 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 M1( below 5 Celcius - 41 F.) is maintained. Only 6 more shopping weeks till Christmas! 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 Inilk, canned fish and meat (not opened), jam, noney, syrup and candy, nuts and peanut butter, pickles, relishes, mustard and 'itsup, raw vegetables, raw, cooked and acted fruit, salami, pepperoni, other dried sausages. As well, vacuum packed products must be refrigerated, e4en if they have not been opened. W.J. Denomme FLOWER SHOP Phone 524-8132 DAY OR NIGHT Agent for 24 hr. FILM DEVELOPING Yes, Christmas is only a short time away. If you're wondering what to buy for all those sisters, brothers, cousins, aunts, uncles - all the people you're giving gifts to - keep your eye on upcoming issues of the Goderich Signal - Star. We'll have lots of gift suggestions and ideas to make this Christmas buying season a little easier for you! Godericth BIGNAL STAR Your guide to Christmas gift giving orf FOR LIFE AUTO HOME COMMERCIAL FARM INSURANCE SERVICES ASK FOR JIM BELL 31 WEST ST.. GODERICH BUS:, 524-2138 RES: 524-8521 th(j?co-opeao INSURANCE SERVICES R.G. Stoddart of 72 The Square GOLD - SILVERSMITH -DESIGNER- also •weaving • glass • CANADIAN AWARD WINNING DESIGNER GODERICH, ONTARIO 524-4509