BUTLER BOOK

ZANELLE VAN GRAAN

FAMILY PROFILE

EMPLOYER: Mr. Conrad Grayson

OCCUPATION: Founder /CEO of Cross International

Nett Worth: R15.9 Billion

Marital Status: Married

Spouse: Mrs. Victoria Grayson

Daughter: Ms.Emily Grayson

Location: Camps Bay, Cape Town, South Africa

Assets :Gulfstream G550 Jet

:Mercedes Benz SLS AMG

:BWW 1 Series

:Mini Cooper Roadster

Hobbies : Mr.Cross : Polo

:Mrs. Cross: Interior Decorating

:Ms. Cross: Gymnastics

Dietary Needs: Healthy, Balanced

Lifestyle: Casual

Staff :Butler

:Chef

:Chef’s Assistant

:Housekeeper

MR CROSS PROFILE

Born on: Feb 23, 1965 (Age: 47)Marital status: Married

Occupation: CEO – Grayson Global

HOBBIE: Polo

LIKES: Poached Eggs, Asian food, Earl Grey Tea, Espresso Coffee

DISLIKES: Skim Milk, Beetroot

MRS CROSS PROFILE

Born on: Dec 19, 1972 (Age:40)Marital status: MarriedOccupation: Housewife & Charity Volunteer

HOBBIE: Interior Design

Likes: Strawberries, Mushrooms, Cuppachino, Evian

DISLIKES: Tomato, Mexican Food

MISS CROSS PROFILE

Born on: March 19, 1987 (Age: 25)Occupation: Student

Hobbie: Gymnastics

Likes: Grapefruit, Bulgarian Yogurt, Hazelnut Ice Coffee

Dislikes: Brussel sprouts, Peanut Butter

LOCATION: Camps Bay

CLIMATE:

Camps Bay normally receives about 909mm of rain per year and because it receives most of its rainfall during winter it has a Mediterranean climate. The chart below (lower left) shows the average rainfall values for Camps Bay per month. It receives the lowest rainfall (19mm) in February and the highest (157mm) in June. The monthly distribution of average daily maximum temperatures (centre chart below) shows that the average midday temperatures for Camps Bay range from 15°C in July to 25.3°C in February. The region is the coldest during July when the mercury drops to 7.2°C on average during the night. Consult the chart below (lower right) for an indication of the monthly variation of average minimum daily temperatures.

Move mouse over chart bars for monthly values

Average rainfall (mm)

160

19

J F M A M J J A S O N D

Average midday temperature (°C)

026

15

J F M A M J J A S O N D

Average night-time temperature (°C)

0157

J F M A M J J A S O N D

HOUSE AND FLOOR PLAN

ZONING

ZONE 1

Foyer

Great Room

Dining Room

Staircase

Breakfast Room

Butler’s Pantry

ZONE 2

Kitchen

Powder Room

Pantry

Laundry

ZONE 3

Master Bedroom

Covered Porch

ZONE 4

Bedroom 3

Bedroom 4

Linen Room

Bonus Room

ZONE 5

Bedroom 2

Family Room

ZONE 6

Garage

Front Grounds

Back Grounds

Gate Area

CARS:

Mercedes Benz SLS AMG

Manufacturer Mercedes-Benz

Production 2010–present

Model years 2011–

Assembly Sindelfingen, Germany

Predecessor Mercedes-Benz SLR McLaren

Class Grand tourer

Body style 2-door coupe

2-door roadster (soft top convertible)

Layout Front mid-engine, rear-wheel drive, Transaxle

Engine 6.2 L V8, DOHC

Transmission 7-speed dual-clutch semi-automatic

Wheelbase 2,680 mm (105.5 in)

Length 4,638 mm (182.6 in)

Width 1,939 mm (76.3 in)

Height Coupe: 49.3 in (1,252 mm)

Roadster: 49.7 in (1,262 mm)

Curb weight 1,620 kg (3,600 lb)

MINI COOPER ROADSTER

Production 2011-present (coupé)

2012-present (roadster)

Model years 2012-present

Assembly Cowley, Oxfordshire, United Kingdom

Class Sports car

Layout FF layout

Engine 1.6L I4 petrol

2.0 L I4 diesel

Transmission

6-speed manual

6 speed Aisin automatic

Wheelbase 97.1 in (2,466 mm)

Length 146.8 in (3,729 mm)

Roadster S: 147.0 in (3,734 mm)

JCW: 148.0 in (3,759 mm)

Width 66.3 in (1,684 mm)

Height 54.5 in (1,384 mm)

JCW Convertible: 54.8 in (1,392 mm)

Roadster S: 54.7 in (1,389 mm)

Base Coupé: 54.6 in (1,387 mm)

BWM 1 SERIES 3 DOOR

Production 2004–2011

Body style 2-door coupe

2-door convertible

3-door hatchback

5-door hatchback

Engine

1.6 L I4

2.0 L diesel I4

Twin Turbo diesel I4

2.0 L I4

3.0 L I6

3.0 L I6 Twin Turbo

3.0 L I6 Single Turbo

Transmission

6-speed manual

6-speed automatic

7-speed dual clutch (2010)

JET: GULFSTREAM G550

General characteristics

Crew: 2 pilots, 0-2 attendants

Capacity: 14-19 passengers

Length: 96 ft 5 in (29.4 m)

Wingspan: 93 ft 6 in (28.5 m)

Height: 25 ft 10 in (7.9 m)

Empty weight: 48,300 lb (21,900 kg)

Loaded weight: 54,500 lb (24,700 kg)

Useful load: 6,200 lb (2,800 kg)

Max. takeoff weight: 91,000 lb (41,300 kg)

Powerplant: 2 × Rolls-Royce BR710 turbofan, 15,385 lbf (68.44 kN) each

Maximum Ramp Weight: 91,400 lb (41,500 kg)

Maximum landing weight: 75,300 lb (34,200 kg)

Maximum fuel weight: 41,300 lb (18,700 kg)

Cabin dimensions: volume: 1,669 ft³ (47.3 m³), height: 6 ft 2 in (1.88 m), width: 7 ft 4 in (2.24 m)

Baggage compartment volume: 226 ft³ (6.4 m³)

Performance

Maximum speed: 0.885 Mach (585 mph, 941 km/h)

Cruise speed: 488 knots (562 mph, 0.85 Mach, 904 km/h)

Range: 6,750 nmi (7,768 miles, 12,500 km)

Service ceiling: 51,000 ft (15,500 m)

Takeoff distance: 5,910 ft (1,800 m)

Landing distance: 2,770 ft (880 m)

Butler

Housekeeper

Chef Chef's assistant

ORGANISATIONAL CHART

BUTLER RESPONSIBILITIES AND DUTIES

Presentation of the premises to the highest standard, internally and externally.

Valeting all clothes including washing, ironing, minor repairs, shoe cleaning

Care and maintenance of antiques, fine furniture, artwork, silver and collectables

Maintenance of inventories for wine cellars, artworks and items of value

Shopping and stocking of food pantry, alcoholic and non-alcoholic beverages

Food and beverage setting and service

Organisation and supervision of formal entertaining

Attendance to house guests and visitors

Management, co-ordination and supervision of all trades people and casual staff

Vehicle presentation, registration and maintenance

Chauffeuring family members

Social diary management and travel arrangements

Dealing with Concierge at first class hotels

Household administration and financial management

Overall security and communication systems and record keeping

Assign duties to other staff and give instructions regarding work methods and routines.

Run errands such as taking laundry to the cleaners and buying groceries.

Request repair services and wait for repair workers to arrive.

Move and arrange furniture, and turn mattresses.

Deliver television sets, ironing boards, baby cribs, and rollaway beds to guests' rooms.

CHEF RESPONSIBILITIES AND DUTIES Serve delightful and healthy food. Observe food safety at all times. Wear the necessary wardrobe while cooking. Maintain good hygiene. Follow strictly the rules and regulations of the business entity that you belong. Satisfy the needs of the customers. Oversee subordinates while doing their job. Check the right ingredients and recipe at all times. Ensure that proper cooking procedure is followed at all times. Ensure proper serving. Ensure availability of all ingredients. Maintain the best menu at all times. Serve the best food fast. Overall in charge of the kitchen area. Wash dishes and clean kitchens, cooking utensils, and silverware. Plan menus, and cook and serve meals and refreshments following employer's instructions or own

methods.

HOUSEKEEPER ESPONSIBILITIES AND DUTIES

Carry linens, towels, toilet items, and cleaning supplies, using wheeled carts.

Clean rooms, hallways, lobbies, lounges, restrooms, corridors, elevators, stairways, locker rooms and

other work areas so that health standards are met.

Empty wastebaskets, empty and clean ashtrays, and transport other trash and waste to disposal area

Replenish supplies such as drinking glasses, linens, writing supplies, and bathroom items.

Disinfect equipment and supplies, using germicides or steam-operated sterilizers.

Dust and polish furniture and equipment.

Sweep, scrub, wax, and/or polish floors, using brooms, mops, and/or powered scrubbing and waxing

machines.

Clean rugs, carpets, upholstered furniture, and/or draperies, using vacuum cleaners and/or

shampooers.

Sort clothing and other articles, load washing machines, and iron and fold dried items.

Wash windows, walls, ceilings, and woodwork, waxing and polishing as necessary.

Hang draperies, and dust window blinds.

Replace light bulbs.

ETIQETTE AND PROTOCOL Be friendly, smiley, sociable and welcoming to all principles and visitors, to create a great atmosphere

Remain calm, patient and polite, if receiving customer feedback

Be helpful and go out of your way to help principles, visitors and staff members

Be confident and self-motivated

Demonstrate a passionate commitment to the principles

Welcome and embrace change, with a positive attitude

Be able to work unsupervised in a busy environment

Be able to prioritise duties

Be honest and reliable

Be trustworthy and respectful

Be discreet

Be immaculately dressed

Maintain excellent time-keeping and attendance

Be professional at all times

Always be a good team player

Build and maintain good relationships with all team members

Work together with the team to ensure that the household is the best it can be

Be willing to take on jobs to balance the team workload

Be able to communicate well with people of all levels

Job Title: BUTLER Date:

Job Description:The butler is a key element in a team of professionals striving to deliver a level of personalised service that exceeds not only the expectation of the guest but will add a point of difference from the service provided anywhere else within the hotel/spa/resort/household.

The position of butler provides a very personal, detailed, seamless service to guests. A butler will take care of guests needs in a highly professional manner.

The butler will take gentle care of all their guests from arrival until departure without imposing themselves on the guest. The butler will be seen by the guests in response to all the guest’s needs and requests.

The attention to detail required and the ability to anticipate the needs of guests needs demand that the butler is a consummate hotel professional with impeccable standards. Butlers will not accept anything less that the best available presentation of the suites/rooms and public areas of the floors.

The butler will strive to create an atmosphere that makes a ‘wow’ impression on the guests.

Responsibilities:

Presentation of the premises to the highest standard, internally and externally.

Valeting all clothes including washing, ironing, minor repairs, shoe cleaning

Care and maintenance of antiques, fine furniture, artwork, silver and collectables

Maintenance of inventories for wine cellars, artworks and items of value

Shopping and stocking of food pantry, alcoholic and non-alcoholic beverages

Food and beverage setting and service

Organisation and supervision of formal entertaining

Attendance to house guests and visitors

Management, co-ordination and supervision of all trades people and casual staff

Vehicle presentation, registration and maintenance

Chauffeuring family members

Social diary management and travel arrangements

Dealing with Concierge at first class hotels

Household administration and financial management

GRAYSON HOUSEHOLD

Overall security and communication systems and record keeping

Assign duties to other staff and give instructions regarding work methods and routines.

Run errands such as taking laundry to the cleaners and buying groceries.

Request repair services and wait for repair workers to arrive.

Move and arrange furniture, and turn mattresses.

Deliver television sets, ironing boards, baby cribs, and rollaway beds to guests' rooms.

Job Location: Company Industry:

Job Role: Joining Date:

Employment Status: Employment Type:

Monthly Salary Range: Manages Others:

Number of Vacancies: Other:

Skills:

Career Level:

Residence Location:

Degree:

Please Send Application to:

Name: Email:

Address: Country:

City: Zip/Postal Code:

Phone: Fax:

External URL:

Internal URL:

Job Title: CHEF Date:

Job Description: A head chef or head cook is the kitchen boss. He or she not only has to be able to cook food and lead a team of kitchen workers but also has to figure out how much food will be needed for the week and order food and supplies.

Responsibilities:

Serve delightful and healthy food. Observe food safety at all times. Wear the necessary wardrobe while cooking. Maintain good hygiene. Follow strictly the rules and regulations of the business entity that you belong. Satisfy the needs of the customers. Oversee subordinates while doing their job. Check the right ingredients and recipe at all times. Ensure that proper cooking procedure is followed at all times. Ensure proper serving. Ensure availability of all ingredients. Maintain the best menu at all times. Serve the best food fast. Overall in charge of the kitchen area. Wash dishes and clean kitchens, cooking utensils, and silverware. Plan menus, and cook and serve meals and refreshments following employer's instructions or own methods.

Job Location: Company Industry:

Job Role: Joining Date:

Employment Status: Employment Type:

Monthly Salary Range: Manages Others:

Number of Vacancies: Other:

Skills:

Career Level: Years of Experience:

GRAYSON HOUSEHOLD

Residence Location: Education:

Degree: Other:

Please Send Application to:

Name: Email:

Address: Country:

City: Zip/Postal Code:

Phone: Fax:

External URL:

Internal URL:

Job Title: HOUSEKEEPER Date:

Job Description: To clean all areas of the household thoroughly, with the key aim of enhancing the customer experience by having excellent standards of cleanliness.

Responsibilities:

Carry linens, towels, toilet items, and cleaning supplies, using wheeled carts.

Clean rooms, hallways, lobbies, lounges, restrooms, corridors, elevators, stairways, locker rooms and other work

areas so that health standards are met.

Empty wastebaskets, empty and clean ashtrays, and transport other trash and waste to disposal area

Replenish supplies such as drinking glasses, linens, writing supplies, and bathroom items.

Disinfect equipment and supplies, using germicides or steam-operated sterilizers.

Dust and polish furniture and equipment.

Sweep, scrub, wax, and/or polish floors, using brooms, mops, and/or powered scrubbing and waxing machines.

Clean rugs, carpets, upholstered furniture, and/or draperies, using vacuum cleaners and/or shampooers.

Sort clothing and other articles, load washing machines, and iron and fold dried items.

Wash windows, walls, ceilings, and woodwork, waxing and polishing as necessary.

Hang draperies, and dust window blinds.

Replace light bulbs.

Job Location: Company Industry:

Job Role: Joining Date:

Employment Status: Employment Type:

Monthly Salary Range: Manages Others:

Number of Vacancies: Other:

Skills:

Career Level: Years of Experience:

Residence Location: Education:

Degree: Other:

GRAYSON HOUSEHOLD

Please Send Application to:

Name: Email:

Address: Country:

City: Zip/Postal Code:

Phone: Fax:

External URL:

Internal URL:

House Cleaning Checklist

DAILY WEEKLY MONTHLYKitchen

Wash dishes Wipe up spills in fridgeDust blinds and vacuum curtains

Clear and wipe table Throw out old food Wash windowsWipe countertops and stove Clean outside of appliances Wipe cupboard doorsWipe the sink Scrub and shine sink Clean fridgeSweep Shake or vacuum rugs Clean oven and oven hoodWipe up spots on the floor Mop Clean small appliancesTake out trash Wash trash can

BathroomsSpray shower with shower mist Mop Clean showerheadClean mirror Clean sink/countertop Wash windowsWipe the sink and counter Wipe door/knobs Wash rugsClean the toilet bowl Clean tub Wash trash canWipe toilet seat and rim Clean outside of toilet

Empty trashShake or vacuum rugs

BedroomsMake bed Change sheets Straighten shoesStraighten nightstand Dust Straighten drawersPut clothes away Vacuum Dust blinds/vacuum curtains

Wash windowsVacuum around the edges of room

Living/Family RoomsClean up the clutter Dust Clean mirrors/dust picturesStraighten pillows/cushions Vacuum Clean electronicsStraighten coffee/end tables Straighten books, DVD's, etc. Dust blinds/vacuum curtainsWipe spots off tables Wash windows

Vacuum couchVacuum around the edges of room

Home OfficeClean up the clutter File Papers Clean mirrors/dust picturesSort mail Dust Dust blinds/vacuum curtains

Vacuum Wash windowsVacuum around the edges of room

Laundry / Utility RoomLaundry - clothes Dust shelves Clean insides of washer/dryerSweep Wipe washer/dryer Wash windows

Clean sink/countertopsChange filters on heating/AC units

Wash bedding and towels MopRemove lint from dryer vent

Entryway / PorchPick up clutter Sweep entry and steps Wash windows

Wash hand rails and door

Daily Planner

Remember Appointments Notes7 :00  Arrive at Grayson Household, Daily

Grace Run Errands

:30 Walk premises8 :00  Deliver newspaper to Mr. Grayson,

Run through schedules for the day. All day long:15  Set Breakfast table:30  Prepare coffee and tea:45 Ensure breakfast is prepared

9 :00  Serve breakfast:15:30:45  Clear Breakfast Table

10 :00  Clean Main Bedroom:

ABCPrioritized Task List

:15  Collect Laundry, Make bed, Clean Bathroom

:30  Clean Bedroom 1::45   Collect Laundry, Make bed, Clean

Bathroom11 :00 Clean Living Areas:

:15 Collect Clutter, Straighten cushions, dust ornaments and appliances

:30:45

12 :00  Prepare for Lunch:15  Serve Lunch:30:45  Clear Lunch Table

1 :00  Start Laundry:15  Clean Laundry room:30 Iron and sort laundry from previous

day:45

2 :00 Clean Living Areas:15:30 Afternoon Tea for Mrs. Grayson

and Company

TimePeople to

Call:45

3 :00 Afternoon Tea for Mrs. Grayson and Company

:15:30 Clear clutter in Living areas:45

4 :00:15:30:45

5 :00  Confirm dinner menu with chef , Set table for dinner

ZAR. Amt Expenses :306 :00 Serve Coffee and tea to Cross

Family:30 Turn-down Service

7 :00  Serve Dinner:30  Clear Dinner Table

8 :00 Prepare for following day::30  Clean Butler Pantry, Set-up

9 :00:30

BUTLER’S PANTRY

5 trays 24 Dinner Plates 24 side plates 24 cereal bowls 24 soup bowls 24 saucerscoasters 24 cups 24 coffee mugs Buffet bowls Caviar bowls 24 dessert

bowlsTable cloths Milk jugs Juice jugs Kettle Tea pot Coffee potPlace mats 12 platter plates 4 gravy boats Oil containers Salt and pepper

chargers24 chargers

24 dessert spoons

24 dessert forks 24 teaspoons 24 fish knives 24 fish forks 24 starter knives

24 dinner forks

24 dinner knives 24 soup spoons 24 steak knives napkins napkin rings

24 tumbler glasses

24 white wine glasses

24 red wine glasses

50 champagne flutes

24 high ball glasses

24 martini glasses

24 port glasses

24 congnac glasses

24 draught glasses

Cocktail mixers decanter Cork screw

Ice tongs Ice bucket Tot measure Bunch bowl and glasses

condiments Sugar bowls

Salad bowls Mixing bowls Ice crusher decorations Microfiber cloths

Rubber gloves

mop bucket squeegee broom screwdriver Sewing kittape glue Shoe polish kit Lint remover Hand steamer vacuumFeminine items

condoms Dish towels Mini Bar Microwave Coffee Machine

Lighter Ashtrays Flower vases

Clock-in system Schedules Calendar White board & markers

Shelves / Cupboards

Bin Desk Desk Chair Room Freshener Computer4-in -1 Printer Phone Safe Reference books ClockShredder Laminator Notice Board 1st aid kit BatteriesAir conditioner Thank-you notes Paper Stapler & Staplers PunchPrestik Notepad &

ClipboardDiary Business Cards

(suppliers)Pens & Pencils

Highlighters Erasers Keys Cellotape Decoration

BUTLER’S OFFICE

Physical Inventory Count SheetSheet No.

      Date      

Performed By

Butler Department Housekeeping- Cleaning

Inventory No. Item Description Purchase Price (ZR)

Quantity Location

Plastic Water Bucket 5

Detergent 3

Chemical Cleaner 3

Disinfectant 3

Blue Cloth 10

Green Cloth 10

Yellow Cloth 10

Red Cloth 10

Plastic Bags Always available

Rubber Gloves Box of 50

Static Duster 2

Sponge 10

Room Spray 2 bottles

Vacuum Cleaner 2

Broom 2

Mop 2

Squeegee 2

Iron 1

Ironing Board 1

White Apron 3

Feather Duster 2

Spray Bottles 9

Physical Inventory Count SheetSheet No.

      Date      

Performed By

Department

Inventory No. Item Description Purchase Price (ZR)

Quantity Location

Physical Inventory Count SheetSheet No.

      Date      

Performed By

Department

Inventory No. Item Description Purchase Price (ZR)

Quantity Location

“DAILY GRACE”

1. Walk Premises, collect newspapers, mail2. Turn off alarms, open blinds, windows3. Note laundry which needs attention.4. Start morning coffee and breakfast5. Tidy all rooms, collecting all clutter.6. Turn off all lights.7. Check telephone messages.

SERVICE PROVIDERS

SECURITY SYSTEMSUPPLIER: NURU Intelligent Buildings77 Upper Mill Street, Cape Town021 461 9519

EVENTSSUPPLIER: Camps Bay EventsLocation of The Bay Hotel, Camps Bay+27 (0)21 430 4174

POLO CLUBSupplier: VAL DE VIEVal de Vie Estate, R301, Jan van Riebeeck Drive, Paarl+27 21 863 6100

GYMNASTICS CLUBSupplier: Helderberg Gymnastics Connection10A Potgieter RoadStrandGants CentreKaren Brown 072 102 6113FLOWERSSupplier: Okasie85 Dorp StreetStellenbosch021 887 9904

MERCEDES BENZ REPAIR AND SERVICE CENTREAddress: Montague Dr Montague GardensTel/Fax: (021) 550-9600

(021) 552-9218Contact Person:

Earl Hargreaves

MINI COOPER & BMW SERVICE CENTREAUTO ATLANTIC4 Baker Street Marconi Beam Milnerton Tel: 021 551 7569

STATIONERY

GRAYSON GLOBAL

11 Sedgemoor Street

Camps Bay

8000

……………………………………………………………………………………………………………………………………………………………………………

To Whom It May Concern

Butler

HACCP- Hazard Analysis of Critical Control Points

Points to follow when handling food

Purchase meat and poultry products last and keep packages of raw meat and poultry separate from other foods, particularly foods that will be eaten without further cooking. Consider using plastic bags to enclose individual packages of raw meat and poultry.

Make sure meat and poultry products -- whether raw, pre-packaged, or from the deli -- are refrigerated when purchased.

USDA strongly advises against purchasing fresh, pre-stuffed whole birds. Canned goods should be free of dents, cracks or bulging lids. Take food straight home to the refrigerator. If travel time will exceed one hour, pack perishable foods

in a cooler with ice and keep groceries and cooler in the passenger area of the car during warm weather.

Verify the temperature of your refrigerator and freezer with an appliance thermometer -- refrigerators should run at 40° F or below; freezers at 0° F. Most foodborne bacteria grow slowly at 40° F, a safe refrigerator temperature. Freezer temperatures of 0° F stop bacterial growth.

At home, refrigerate or freeze meat and poultry immediately. To prevent raw juices from dripping on other foods in the refrigerator, use plastic bags or place meat

and poultry on a plate. Wash hands with soap and water for 20 seconds before and after handling any raw meat, poultry, or

seafood products. Store canned goods in a cool, clean dry place. Avoid extreme heat or cold which can be harmful to

canned goods. Never store any foods directly under a sink and always keep foods off the floor and separate from

cleaning supplies. The importance of hand washing cannot be overemphasized. This simple practice is the most

economical, yet often forgotten way to prevent contamination or cross-contamination. Wash hands (gloved or not) with soap and water for 20 seconds: before beginning preparation; after

handling raw meat, poultry, seafood or eggs; after touching animals; after using the bathroom; after changing diapers; or after blowing the nose.

Don't let juices from raw meat, poultry or seafood come in contact with cooked foods or foods that will be eaten raw, such as fruits or salad ingredients.

Wash hands, counters, equipment, utensils, and cutting boards with soap and water immediately after use. Counters, equipment, utensils and cutting boards can be sanitized with a chlorine solution of 1 teaspoon liquid household bleach per quart of water. Let the solution stand on the board after washing, or follow the instructions on sanitizing products.

Thaw in the refrigerator, NEVER ON THE COUNTER. It is also safe to thaw in cold water in an airtight plastic wrapper or bag, changing the water every 30 minutes till thawed. Or, thaw in the microwave and cook the product immediately.

Marinate foods in the refrigerator, NEVER ON THE COUNTER. USDA recommends that if you choose to stuff whole poultry, it is critical that you use a meat

thermometer to check the internal temperature of the stuffing. The internal temperature in the center of the stuffing should reach 165° F before removing it from the oven. Lacking a meat thermometer, cook the stuffing outside the bird.

Always cook thoroughly. If harmful bacteria are present, only thorough cooking will destroy them; freezing or rinsing the foods in cold water is not sufficient to destroy bacteria.

Use a meat thermometer to determine if your meat or poultry or casserole has reached a safe internal temperature. Check the product in several spots to assure that a safe temperature has been reached and that harmful bacteria like Salmonella and certain strains of E. coli have been destroyed.

Avoid interrupted cooking. Never refrigerate partially cooked products to later finish cooking on the grill or in the oven. Meat and poultry products must be cooked thoroughly the first time and then they may be refrigerated and safely reheated later.

When microwaving foods, carefully follow manufacturers instructions. Use microwave-safe containers, cover, rotate, and allow for the standing time, which contributes to thorough cooking.

Wash hands with soap and water before serving or eating food.

Serve cooked products on clean plates with clean utensils and clean hands. Never put cooked foods on a dish that has held raw products unless the dish is washed with soap and hot water.

Hold hot foods above 140° F and cold foods below 40° F. Never leave foods, raw or cooked, at room temperature longer than 2 hours. On a hot day with

temperatures at 90° F or warmer, this decreases to 1 hour. Wash hands before and after handling leftovers. Use clean utensils and surfaces. Divide leftovers into small units and store in shallow containers for quick cooling. Refrigerate within 2

hours of cooking. Discard anything left out too long. Never taste a food to determine if it is safe. When reheating leftovers, reheat thoroughly to a temperature of 165° F or until hot and steamy.

Bring soups, sauces and gravies to a rolling boil. If in doubt, throw it out.

GREEN LIVING – A GUIDE ON REDUCING, REUSING, RECYCLING

REDUCING

• Reduce the amount of items you buy.

• Avoid Styrofoam and materials that aren’t biodegradable.

• Build a backyard compost pile.

• Understand packaging and the impact that it has on the environment.

• Don’t just throw away. Repair or give away items that you don’t use.

REUSING

• paper – take printed paper and make it into scrap notepads

• Ziploc bags can be washed an reused repeatedly

• clothing can be turned into quilts, bags, blankets, dog beds, rags, pillows to name a few

• scrap wood can be used for kindling

• disposables – food containers, cups, pens, razors, paper towel

• coat hangers – to charity or your local dry cleaner

• paper bags can be used to make popcorn or pack lunches

• rubber bands can be saved or donated to a local charity office

• rechargeable batteries – saves energy too

• business cards can be used to label boxes or as notepads

• newspaper can be used to clean windows or line kitty litter

• plastic food mesh can be used as suet holders or even made into scrub pads

• citrus peels can be frozen and used for zest or thrown into the fire for aroma

• cereal bags to restore food or to replace wax paper

• cd’s could be used as coasters

• bread - instead of composting your old bread give it to the birds or squirrels

• plastic pop bottles make great bird feeders

• T-shirts are obvious as rags or patches

• shoe boxes are great containers for taxes or storing supplies

• toothbrushes become great scrubbers for shoes and cleaning around the house

• old carpet can be reused as mats or to make things / line things (at least donate it)

• broken or chipped dishes make great garden ornaments or planters

• seeds from fruit and veggies can be planted

RECYCLING

4 REASONS TO RECYCLE

• Reason 1: Every metric ton of paper recycled saves 17 trees and uses 40 percent less energy, and 50 percent less water. If all household paper/cardboard were recycled 750 000 cubic metres of landfill space would be saved a year, saving local authorities R60-million a year in collection and landfill costs. The energy saved from paper recycling in a year is sufficient to provide electricity to 512 homes for a year. (Source: Paper Recycling Association of SA)

• Reason 2: Glass is 100 percent recyclable but it does not biodegrade. The raw materials for glass – sand, soda and lime – all have to be dug from the earth and melted together at very high temperatures. Energy is saved by recycling. The energy saved from recycling just one bottle will power a 100-watt light bulb for almost an hour. Every ton of glass recycled also saves 1,2 tons of raw materials. (Source: The Glass Recycling Company)

• Reason 3: Cans are 100 percent recyclable. They are melted down to make new steel. This reduces the need to mine new iron ore and saves on the energy used to mine and process it. More than 36 000 tons of high-grade steel is recovered for re-smelting a year. (Source: Collect-a-can)

• Reason 4: A total of 562-million PET bottles were recovered for recycling in 2007 alone. This removed 19 000 tons of plastic from landfill, but that was only 24 percent of the PET bottles made that year. Recycling a ton of PET containers saves 7,4 cubic metres of landfill space. And 19 x 500ml PET bottles can be recycled into enough fibre filling for a standard pillow. (Source: Petco)