Home' Central Canterbury News : January 9th 2013 Contents 5
CENTRAL CANTERBURY NEWS, JANUARY 9, 2013
Bright Beginnings Montessori Preschool and Nursery
Centre has a very appropriate name, as the children
who attend there receive a balanced, imaginative and
exciting preparation for life at primary school.
The Centre's philosophy is entirely family-focused,
existing to support children and their families -- and
this is perhaps its biggest strength.
The aim is to provide a well-resourced and structured
environment which is designed to bring out each
child's potential, and to bring them to higher
possibilities intellectually, morally and culturally.
The Centre values literacy and numeracy highly, and
children aged from four years are fully transitioned into
school-ready routines, structures and expectations.
Montessori schools are worldwide and renowned for a
learning philosophy that recognises a child's different
needs, interests and abilities, and adheres to Maria
Montessori in "an education that prepares for life."
There is very much a team approach at the Centre
with teachers able to focus on their prime role in
an environment that encourages the best skills they
can produce. They also believe that children thrive
in a settled and structured environment and parents
are often attracted by the atmosphere of calm
The huge 3800 square metre playground is set up so
that while there are plenty of activities in place, there
is room for free play and opportunities for discovery.
One spot has been designated a 'discovery corner'
-- left in its natural state, and much loved by the
The idea is to have an outside area that has something
for everyone, where children can create, share, learn
to work and play together as well as grow in all sorts
of ways. Well staffed (14 in all), the Centre functions
like a big family.
FOR ALL ENQUIRIES AND
Contact Sarah/Helen on
347 4474 or email
• Over 2s 1:5 preschool
• Under 2s 1:4 nursery
• Fantastic rural outlook
• 27 car parks
We cater for children from
birth to 6 years.
We look forward to
Barbecue warning sounded
Make sure the meat is
cooked inside and out
LIKELY LADS: Prince William and Prime Minister John Key cook up a few beef fillet steaks on the barbecue during the
prince's visit to New Zealand in 2010.
SUMMER IS barbecue time, but
don't run the risk of poisoning
family and friends, warns Univer-
sity of Canterbury food safety
expert Professor Ian Shaw.
We come together around the
hot-plate for cheer and com-
panionship, not campylobacter.
A little bit of forethought can
really reduce the risk of a gippy
tummy, or worse, this summer,''
Our meat is often contami-
nated with bacteria originating
from animal intestines.
These are killed by cooking,
but if meat is not cooked properly,
the bacteria might survive and
cause gastric upset.''
He said the two most common
culprits are campylobacter and E
Campylobacter occurs particu-
larly on chicken. It is very easily
killed by freezing and by cooking,
because it is a fickle organism
that can't stand extremes of tem-
perature or drying.
from infected chicken to other food
is very easy. If you handle raw
chicken and then handle food that
you will eat raw, such as salad,
you might transfer campylobacter
to the salad and infect the unfor-
He advises washing your hands
well with warm, soapy water after
handling uncooked chicken.
Also, if you pick up a piece of
raw chicken with barbecue tongs,
then cook the chicken on the
barbie, the heat of the barbecue
will kill the campylobacter on the
chicken, but it might still be lurk-
ing on the tongs.
This means that when you
serve the chicken with the same
tongs, you might reinfect the meat
I always balance my barbecue
tongs above the heat of the barbe-
cue to make sure I've killed the
E coli is a bacterium that is nat-
urally present in human and ani-
mal intestines, but the virulent
strain 0157 makes a potent toxin
that causes gastroenteritis.
It can be present on any meat,
but red meat poses the greatest
risk, Prof Shaw said.
It is present only on the outside
of the meat, getting there by con-
tamination during slaughter.
E coli is also killed by cooking.
However, if you mince meat,
such as beef for patties, what had
been the outside of the meat
might end up on the inside of the
burger and if the temperature
during cooking doesn't reach 70
degrees, the E coli will survive to
infect its consumer.
If the inside of your patty is
pink, it hasn't got hot enough.''
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