Caledon News – Caledon Day 2013, CPR Tips

Caledon Day

Tomorrow, Caledon will hold its sixth annual Caledon Day celebration – a day full of live performances, local entertainment and fun-filled activities for all ages.

This year’s festivities will run from 2:00 p.m. to 11:00 p.m. and will be headlined by Canadian music sensation David Wilcox to perform from 8:30 p.m. to 10:00 p.m. Other entertainment will include performances by Toronto band Eye Pod Shuffle, Belly Dance Troup, local talent and more.

A wide range of activities for attendees will be available throughout the day, including food and product vendors, kids zone, David Arrigo and the TORONTO 2015 Pan Am and Para Pan Am Games Activation Team, car and motorcycle show, dog demos, teen lounge with best-selling author Kelley Armstrong, senior’s passport, silent auction, beer garden, U14 Tournament Round cup, sports zone, and fun run followed by grand finale fireworks at 10:00 p.m.

Since 2008, the Town of Caledon has hosted the annual Caledon Day event, attracting over 26,000 visitors from the local community and throughout southern Ontario to celebrate Caledon’s rich and unique heritage, history and diversity. Caledon Day has grown from a small local fair to a large-scale community festival that is now regarded as Caledon’s biggest family event.

All performances and activities of the day are free of charge.

For more information about the 2013 Caledon Day celebration, please visit the website, contact 905.584.9254 or Don’t forget to follow our Caledon Day Facebook page for updates leading up to the big day.




“Permanent brain damage can happen within minutes when blood isn’t flowing to the heart and brain, so don’t wait for professional help,” says Community Relations Officer for Peel Paramedics Brad Bowie. “You are helping by doing CPR and you’re protected by the Good Samaritan Act when you do.” To sign up for CPR, contact The Heart and Stroke Foundation of OntarioThe Canadian Red Cross, the Peel Paramedic Association or St. John Ambulance.


From Connect to Peel:


Eating outdoors

Food safety is very important when you eat outdoors, whether you are camping, hiking, barbequing or having a picnic. Here are the most important tips to keep food safe when you eat outdoors:

Pack your food in clean bags and containers. Take along clean utensils and plates.

Before you eat, make sure your hands are clean. If you don’t have access to running water, take along your own clean, safe water and soap to wash your hands for at least 20 seconds. You can use hand sanitizer, but it does not work as well as washing with water and soap.


Foods, such as raw meats, seafood and leftovers, can easily grow bacteria and become unsafe to eat. They need to be kept cold (colder than 4

Summer picnic

°C) while travelling and until you are ready cook or eat.

Pack food in a cooler or insulated bag, filled with bags of ice. If you use frozen ice packs instead, make sure you use enough to cover the food. Frozen ice packs do not keep foods cold for as long as bags of ice.

Keep the cooler or insulated bag cold by placing it away from direct sunlight and by keeping it closed. It may be helpful to have a separate cooler for drinks and other snacks that you can open more frequently.

When you take food out of the cooler, don’t allow the food to sit out for more than one hour, and never leave it in direct sunlight. Return it to your cooler or insulated bag as quickly as possible.


Pack raw meats and seafood in separate containers so they don’t spread bacteria to other food. Use containers that have secure lids to prevent leaks. Store the containers of raw meats and seafood beneath your other food, including vegetables, fruit, prepared food and drinks.

If you don’t have access to hot running water to wash utensils, plates and cutting boards, take along several sets. This way, you can use separate utensils, plates and cutting boards for raw meats and seafood, and for your other foods.


Whether you cook food on a barbeque or over a campfire, it must get hot enough to kill harmful bacteria. For a charcoal barbeque, use enough charcoal and make sure it is glowing red before you start to cook. For a gas barbeque, heat it up to operating temperature.

The chart below shows safe outdoor cooking and reheating temperatures. Use a food thermometer to ensure your food reaches and stays at these temperatures for at least 15 seconds.

Poultry (e.g., chicken, turkey, duck)
Whole cuts 82°C
Pieces 74°C
Ground poultry 74°C
Beef, Goat, Lamb
Whole cuts 60°C
Pieces 60°C
Ground beef, goat, lamb 71°C
Whole cuts 71°C
Pieces 71°C
Ground beef, goat, lamb 71°C
Fish 70°C
Food mixtures (with meat, fish, or eggs) 74°C
Other foods/Leftovers 74°C

For more food safety info, visit


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