Lions in August 2010

The last City of Devonport Lions meeting was this week and we concluded with a lecture on food handling and safety - see picture above! More on that later.

• Thank you for all Lions helping with Meals on Wheels, preparing lunch at Orana (above) and collecting for Cancer on Daffodil day in the Mall amongst the many activities this month.
• Don't forget theBoard meeting Tuesday 31st august jennies place 730pm.
• Carols by candlelight is still hoping to receive DCC funding of. $2500 for sound and lighting. We do not want to start charging the public to attend the event!
• Remember if you dont have Lion shirts or Lion caps, aprons, pins or banners do check out the Lions online shop: www.lionsclubsshop.com.au.
• We pass our condolences to friends and family of Bryan Smith who passed away last month. Bryan was  a member of the Lions Club of Kentish in District T1 Tasmania and was the Treasurer of Lions Australia. Bryan was one of the directors/owners of Paragon BDS, which he established in Sheffield in 1988. He will be missed by many.
• The Lions Club of Hadspen, South Esk, have produced a calender to raise funds to help prevent the Tasmanian Devil from being wiped out by the dreadful facial tumour disease. Funds will go directly to the Tasmanian Devil Island Project, who are establishing safe, disease free colonies for devils around Tasmania. Email to Cyril or telephone him on 03-63936453.

Bruce Harpley, the Environmental Health Officer from our Devonport council came in to give us a briefing on Food Handling. Below are some important notes:

• Aim to present food that tastes and looks good but also safe to eat. Comply with Tasmanian food act 2003 and Food Safety Standards 2001.
• The food handler is often the carrier, and can be responsible for food poisoning - The most common bacteria are; Salmonella, Listeria, E.coli O157, Campylobacter and Clostridium perfringens. [Here] is a good list of common bacteria that cause food poisoning.
• Potentially hazardous foods include meat, poultry, fish, sandwiches, meat products, cream cakes and egg products and many more. Also of course shellfish, sushi,  and even cooked rice!

Aim to always store cold foods at or below 5 degrees Celcius, keep frozen food frozen, and hot food has to remain heated to at least 60 degrees Celcius. The biggest danger zone for food is 5-60 degrees Celcius. 

Some of the main causes of poisoning.include poor personal hygiene and illness of food handlers.
To prevent food poisoning it is important to

• Wash hands regularly, and even before putting gloves on! 
• Change gloves as often as you would wash hands; especially after handling money or raw meat chicken or fish.
• Dry goods such as sugar and flour needs to be stored 200mm off the floor in sealed containers.
• Thawing of frozen foods has to be in fridge on bottom shelf and not outside of the fridge! Can thaw in microwave if for immediate use.
• 'Cooking'  is not reached until the inside of the food is at least 70 degrees!

Lets hope that the Kentish Lions Club was aware of the above when  they prepared the meals for the Old Time Music Hall dinner!

August was a busy month for many of us. We were rewarded at the end of the month with the Old Time Music Hall in Sheffield,  Kentish Lions' Club main fund raiser of the year. See above picture!