12th Choral Day

Central Methodist Church, Chesterfield

Saturday, 6th June 2009
rehearsal and performance

Karl Jenkins Stabat Mater (Excerpts)

All music will be provided

directed by
Steven Roberts
accompanied by
Philip Hanwell

Programme:

Please note times may be subject to change. Changes will be announced on the day.

Don’t forget to ask people to come to the evening’s free performance.

Concert Dress:
Whilst the concert will be informal, smart/casual dress is required (ie. no jeans, T-shirts, etc).

Food & Drink:
Tea, coffee and squash are available for a one off modest payment to cover the whole day and available during all refreshment breaks. Please make your own arrangements for lunch. Many people bring their own packed lunches. For both lunch and between the rehearsal and the evening performance there are a variety of places to eat nearby so please ask for more information upon arrival or with your registration form and we can send it out to you.

Directions & car parking:
Central Methodist Church is situated on Saltergate and is served by two public car parks: the “donut” roundabout with the parking in the middle and the NCP multi-storey opposite the Church. Please note that the NCP car park closes at 6:00pm. The Church is also close to the train station and there are regular buses.
Maps and car park details
Please note that the car park at the back of the Church will not be available for choral day participants.

Other information:
can be obtained from Miguel Cámara on 01246 234362

Who are we?

Steven Roberts

Philip Hanwell

Booking form

Food Hygiene Guidelines

Choral Day Images from 2007.

There are four main things to remember for good food hygiene – the 4Cs.
1 – cleanliness; 2 – cooking; 3 – chilling; 4 – cross-contamination

1. Cleanliness
You can prevent the spread of harmful bacteria by observing good personal hygiene and keeping work surfaces, utensils etc clean.
It’s important to wash your hands regularly, especially:
• After visiting the toilet
• After handling raw foods
• Before touching ready-to-eat food
And remember:
• Don’t handle food when you are will with stomach problems such as diarrhoea and vomiting
• Don’t touch food if you have sores or cuts, unless they are covered with a waterproof dressing

2. Cooking
Proper cooking kills food poisoning bacteria such as listeria, salmonella, E.coli O157 and campylobacter. It’s important to cook food thoroughly, especially meat. Make sure that food is cooked right through and piping hot in the middle.

When reheating food make sure it’s piping hot all the way through and don’t reheat it more than once.

3. Chilling
It’s very important to keep certain foods at the right temperature to prevent bacteria growing or toxins forming. Always look at the label on the packaging. If it says that the food needs to be refrigerated, make sure you keep it in the fridge.

If food that needs to be chilled is left standing at room temperature, food poisoning bacteria can grow and multiply to dangerous levels. Cooked leftovers should be cooled quickly and then put into the fridge. Putting food in shallow containers and dividing it into smaller amounts will speed up the cooling process.

4. Cross-contamination
Cross-contamination is the transfer of bacteria from foods (usually raw) to other foods. The bacteria can be transferred directly when one food touches (or drips onto) another, or indirectly, for example from hands, equipment, work surfaces, or knives and other utensils. Cross-contamination is one of the major causes of food poisoning.

To prevent cross-contamination:
• Always wash your hands thoroughly after touching raw food
• Keep raw and ready-to-eat foods separate
• Store raw meat in sealable containers at the bottom of the fridge, so it can’t drip onto other foods
• Use different chopping boards / work surfaces for raw food and ready-to-eat food
• Clean knives and other utensils thoroughly after use with raw food