Baking needed, please! (or jam, jellies, crafts……)
We are excited about our Spring Fair on Saturday March 26th. The United Church Women (UCW) need your help! We are asking for baking to sell.
Please bring your baking packaged in dozens or half dozens to the church on Friday March 25th. There are some food safe rules to follow which are below.
THANK YOU for your support and we look forward to seeing you at the Spring Fair!
Preparation of Lower Risk Food in the Home
Where home preparation of lower risk food is proposed for sale at temporary food markets, it is recommended that vendors/food handlers ensure that:
1. Food is in good condition and free from spoilage.
2. Make sure that ingredients are not passed the best before date.
3. Food is protected from contamination. Pets should be excluded from kitchens during the time food is being prepared.
4. Food is prepared in well-equipped kitchens. Food contact surfaces, utensils and equipment are cleaned and sanitized prior to beginning food preparation and after each use.
5. Good personal hygiene is observed including:
a) washing hands frequently and thoroughly including before starting food preparation, after using the toilet and after handling raw food. Soap in a dispenser and paper towels should be used for hand washing and drying.
b) avoiding coughing and sneezing while handling food; when unavoidable cover your nose and mouth and wash hands thoroughly afterwards.
c) avoiding food preparation if you are ill or someone in the home is ill.
d) wearing clean clothing and an apron when preparing food.
6. Lower risk food is prepared separately from higher risk foods and other potential sources of contamination.
7. Food is wrapped or packaged to preclude contamination.
8. If foods are packed in jars:
a) only proper sealing jars (e.g. Mason-type) should be used,
b) jars may be refilled only if they are in good condition, cleaned and properly sanitized before reuse,
c) sealing rings and lids should not be reused; they should be replaced with new rings and lids with each refill, and
d) jams and jellies should be processed in boiling water. The seal should be airtight to prevent the entry of spoilage organisms.
Where home preparation of lower risk food is proposed for sale at temporary food markets, it is recommended that vendors/food handlers ensure that:
1. Food is in good condition and free from spoilage.
2. Make sure that ingredients are not passed the best before date.
3. Food is protected from contamination. Pets should be excluded from kitchens during the time food is being prepared.
4. Food is prepared in well-equipped kitchens. Food contact surfaces, utensils and equipment are cleaned and sanitized prior to beginning food preparation and after each use.
5. Good personal hygiene is observed including:
a) washing hands frequently and thoroughly including before starting food preparation, after using the toilet and after handling raw food. Soap in a dispenser and paper towels should be used for hand washing and drying.
b) avoiding coughing and sneezing while handling food; when unavoidable cover your nose and mouth and wash hands thoroughly afterwards.
c) avoiding food preparation if you are ill or someone in the home is ill.
d) wearing clean clothing and an apron when preparing food.
6. Lower risk food is prepared separately from higher risk foods and other potential sources of contamination.
7. Food is wrapped or packaged to preclude contamination.
8. If foods are packed in jars:
a) only proper sealing jars (e.g. Mason-type) should be used,
b) jars may be refilled only if they are in good condition, cleaned and properly sanitized before reuse,
c) sealing rings and lids should not be reused; they should be replaced with new rings and lids with each refill, and
d) jams and jellies should be processed in boiling water. The seal should be airtight to prevent the entry of spoilage organisms.