| THE-MOST POPULAR poster in the Miss Terrace Pageant
~ Poster Contest was this first prize winning entry by nine-year-

“old Brent Vanhalderen. He took home $25 and was one of
five Clarence Michiel Elementary students who won prizes.
Nine-year-old Harjog Mattu was second, and third place was

_ shared out between three ten-year-old students — Pamela
Sharma, Joey Bolstad and Gordon Moore.

Thinking to victory
_ A TEAM OF seven grade five students at Cassie Hall
Elementary put their minds together to come up with a winn-
- ing entry inthe Olympics of the Mind regional competition
Mar. 7 in Prince Rupert.

The school’s Hybrid Relay 1 team won the right to go to the
provincial competition in Vancouver. School principal Bob
Peacock said the students won’ be going this year.

“They've got two more years to work on it and get better,”
he noted.

Grade 5 student Dylan Gordon — who was a member of
the winning team — was named the winner of the regional
competition's award for individual creativity.

The school’s Hybrid Relay II team of Grade 7 students
finished second in their division. Cassie Hall’s Delayed Reac-
tion entry also finished ets and another team entry entitl-

cd Alice in Omerland finished#fifth.

t

Sree

re TS

PRESENTS

HARPS

Terrace Concert Society

INTERNATIONAL

Saturday, March 28
R.E.M. Lee Theatre 8:00 p.m.

Next week — Mar, 22 to 28
— marks National Foodsafe
Week. The Skeena Heaith Unit
offers the following tips on
avoiding food poisoning.

Food poisoning —- or food-
borne illness — is a great master
of disguise. You could be up
half the night with a headache
and nausea or vomiting, diar-
rhea, abdominal: cramps and a
fever and think that you've
caught the flu or a virus that’s
going around.

However, a lot of people who
think they have the flu are really
suffering from a case of food-
borne illness, caused by tiny liv-
ing organisms called pathogens.

Food poisoning is a larger
problem than you might think
— over 2 million Canadians a
year are affected, cosling an
estimated $1 billion in direct
medical expenses, lost income,
legal expenses plus othr costs.

Precautions are especially im-
portant when foad is served to
people in high risk categories
who are particularly vulnerable
lo infections: the very young,
the elderly, pregnant women
(because of risk to the fetus)
and people already seriously ill
or whose immune systems are
weakened. For these people,
careful observance of all food
handling guildlines is essential
because foodborne illnesses
may be life-threatening. ;

Preventing foodborne illness
starts when you buy food at the
supermarket. Keep food safety
in mind as you store, prepare,
cook and serve food at home.
The prevention of foodborne il-
Iness can be simplified into
three rules: keep food clean,
cook food adequately and keep
hot food hot and cold food
cold.

No one would intentionally
contaminate his or her own
food. But sometimes food
becomes toxic because people
fail to take the necessary steps
to prevent foodborne illness
while processing and/or serv-
ing. This happens when people

are unaware of the many ways du

ge eee,

7 Tickets: Adults *12.00
». Students & Seniors *8.00

TICKETS AVAILABLE AT:

Erwin Jewellers - Skeena Mall

Co-sponsored by: ITP Terrace Travel and Kermodei Trading Co.

Beware threat —
of food poisoning

food can become contaminated,

It’s important to know the
differnce between organisms
that cause foods to spoil and
those that can cause food
poisoning.

A major difference is the

temperature the two types like.
Most food poisoning bacteria
grow in the ‘‘Danger Zone’,
between 40. - -140 - degrees
Farenheit. they don’t grow at
low refrigerator temperatures.

But food spoilage organisms
— like some other bacteria, and
yeasts and molds — can grow at
lowe, tempratures, Even when
food is in. the refrigerator at
temperatures as low as 40
degrees F, these spoilage agents
can continue to multiply.

Most food
organisms at least make
themselves known. Either the
appearance or the odour makes
it apparent. That's a help —
you know to throw it out.

Unfortunately, the bacteria
that commonly cause faod
poisoning are not as obvious as
the food spoilage organisms.

Mast of them can’t be seen,
smelled or tasted. The smartest
way to handle the food
poisoners is to make life so hard
they can’t multiply enough to
cause trouble.

Staph, salmonella, perfr-
ingens and the botulinum
bacteria are the four main food
contaminators. But there are 20
or 50 other organisms that can
cause problems too.

Staphylococcus Aureus is the
scientific name for an organism
that is the leading case of food
poisoning. Staph organisms oc-
cur normally on human skin
and in the nose and throat,
These bacteria form toxins as

they grow, which can be
transmitted to food when
handled.

While cooking destroys most
bacteria, staph toxin is not
destroyed by ordinary cooking.
You must be very careful in
handling food to prevent staph
from growing enough to pro-

aie

totem. effets
‘ aan

Terrace Standard, Wednesday, March 18, 1992 — Paga BS

entre
~> ~,

Northern Light Studio

Custom Picture Framing for your Fine Art

Ali

for the month
of MARCH

Mon. ta Sat.
9:30 - 5:30

20 % OFF

Complete Picture Framing, e

FPR Ge = Sees

spoilage —

Skeena Mall

_,Baby's Name: Rowan Elizabeth Clark
Date & Time of dirth:
January 28, 1992 al 4:23 pm
Weight: 7 Ibs. 8/2 oz. Sex: Female
Parents: Gordon Clark & Melanie
Jones Clark

ef ' + v!

Baby’s Hame: Micheal Antheny Keiter
Douglas
Date & Tire of Birth:
February 4, 1992 al 3:37 pm
Weight: 6 Ibs. 1450z. Sex Male
Parents: Hanry & Diane Adams
Brather of Jordan & Henry Jr.

Date & Time of Bieth:
February G6, 1992 at 8:15 am

Welght: 8 tbs, 15 oz. Sex: Female

Parents: Harold & Ava deSousa

Baby’s Name: Kristi Danielle deSousa

Baby’s Name: Kalleen Nicole Capener

Date & Time of Birth:
February 10, 1992 at 9:19 9m

Weight: 6 Ibs. 9¥/2 oz. Sex: Femala

Parents: Dave & Cara Capaner
A sister for Stevan David

Baby's Name: Zachary Ty
Dales & Time of Birth:
February 5, 1992 at 11:39 pm
Walght: 6 lbs. Boz. Sex: Male
Parenis: Chris & Cheryl Parsons

Baby’s Name; Paul Cash McLean
Smith

Date & Time of Birth:
Fabruary 5, 1992
Weight: 6 Ibs. 20z Sex: Male
Parents: Lynn Dach & John
Smilh

Lal
aed

1 5 of O OFF little tikes

(Not Cindy or Janice)
March 78-24

Baby's Name: Janelle Emily Robinson \ .

Date & Time of Birth:
February 10, 1992 at 10:04 pm

Weight: 6 lbs. 3 oz. Sex: Female
Parents: George & Ruth Robinson

sister for George Jr.

Baby's Name: Alexandra Lynn
. Anagnostou
Date & Time of Birth:
February 14, 1992 at 11:29 am

Walght: 8 Ibs. 4 oz. Sez Female

Parents: Gus & Kathy
Anagnastau

Ys

635-5236,

| + > € ) AD C1 AE) A (yD) {|< |) ¢) ¢ |) ER (| 1

i
FORE Tt of
Po -

2
—_
+

es ee ee ce
Fc) cee Sg eee
*

THE TERRACE INN PRESENTS:

1
FREE

LESSONS

Tuesday and Thursday
7:30 p.
Starting March 24

m.

i
i

¥

at

+

A). A A | 2 2 9 ED (> St 2) A ¢ ) ER (SR (> A «>A MRA ¢ 1 CER (> GR) QE) > |) << ) E> () -

,

GiGi’s Pub
on Kalum
Terrace, B.C.

635-6630

{PARA AEN {| AEM A AR cD |) RC) (| RC) (7 SC) CGT | ee |

(+c 1 ME A) RD 1) A Dc CR (1 se a 1) C- > (a (>