COUNCIL NOTICEBOARD

Over winter, people on low incomes can get lined curtains free of charge through the Community Energy Action curtain- recycling programme.

Funded by the Energy Efficiency Conservation Authority energy saver fund, the programme is supported by 26 Christchurch community groups, which distribute CEA’s free curtain coupons to eligible residents.

These curtain project "partner groups" also advise on measuring up windows.

Customers then bring their coupons and measurements to the CEA curtain bank, on the ground floor of the Council carparking building in Manchester Street, and choose their curtains.

The curtain bank is open from 9am to 12 noon, Monday to Friday from Easter to Show Weekend.

"Typically people get curtains for their kitchen- lounge areas - areas where they have heaters and want to keep warm," says a spokesperson.

Curtains (lined and unlined) and tracks may be donated to the service throughout the year.

Call 374 5698 if you would like to donate curtains or want more information and 363 9579 after Easter if you are on a low income and need curtains.

Light up again . . .

The ban on open fires in Christchurch City expired on 29 February. However, fires must still comply with the Christchurch City Fires Bylaw 1991 and the ban may be re- imposed if a hazard exists. Contact the Council’s environmental monitoring team on 941 8406 for more information.

But not here . . .

There is a restricted fire season in the Bottle Lake, Chaneys and Christchurch rural fire districts. This means people need permits to light open air fires in these areas. Apply to the Parks Unit, Civic Offices, 163 Tuam Street (ph. 941 8840). Barbecues in enclosed containers on proper ties serviced by a domestic water supply are allowed.

Tips to help you avoid tummy bugs

Council environmental health officers, who are responsible for inspecting almost 1700 registered food outlets in the city, offer the following advice for ensuring food at home is healthy and safe:

• Check ‘‘ use by’’ dates and make sure high risk foods, such as raw meat and dairy products, are kept cold.
• Keep raw meat separate from ready-to-eat food. Store it on the lowest shelf in the fridge to prevent its juice dripping onto other foods.
• Wash fruit and vegetables thoroughly and clean cutting boards and benches thoroughly.
• Cook meat, especially poultry, until juices are clear and serve hot food hot.
• Cool hot food before refrigerating and use high risk food within two days.
• Reheat leftovers until they are hot and stir while reheating.
• Do not reheat more than once.
• Don’t leave high risk foods out in room temperature.
• Keep dry foods in airtight containers.
• Wrap food for freezing well.
• Check frozen foods are rock solid.