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FOUR SEASONS BREEZE | DECEMBER 2021 27 Most of us are not thinking about any home improvements or changes this time of year. Thanksgiving is over, Christmas and the New Year are about to begin. However, this is the ideal time to plan your upcoming projects that require ARC approval. This is particularly true with all the issues that have come about with COVID. Architectural Guidelines and Standards (the rule book for all ARC matters) requires "all work must be completed within four months from date of approval." However, we have all heard stories of shortages of material or inability to schedule contractors. ARC has encountered several instances when a homeowner has obtained the required approval but has been unable to get the work completed within the four-month period. ARC understands this problem and will extend the deadline upon request. Issues we are aware of include shortages of good quality paint, electrical wire and fixtures, patio covers, and of course, labor to install the unavailable material. If you have any plans to do work that requires material or a contract labor, we suggest you start planning and scheduling as soon as possible. Currently it is not unheard of for painters to schedule six or more months in advance. ARC understands these issues and will work with you concerning the four-month deadline for completion. If you have any questions or concerns, please do not hesitate to contact me. ~ Steve Cooley, (801) 815-5302 cooleyaudit@gmail. com Architectural Review Committee SAFE FOOD HANDLING I usually use this column to discuss topics on Emergency Preparedness, but with the holidays fast approaching I decided to switch it up. Instead of discussing Emergency Food Safety I thought I would pass on some valuable tips on safe food handling for the holidays. The internet has a lot of information on this subject, and the following tips come from Albuquerque, N.M. • Clean to prevent bacteria from spreading throughout the kitchen. • Wash your hands with warm water and soap for 20 seconds before and after handling foods. • Wash your cutting boards, dishes, utensils, and countertops with hot soapy water. • Use paper towels to clean up instead of cloth towels. • Separate, don't cross contaminate. • Separate raw meat, poultry, seafood, and eggs from other items in your shopping cart, grocery bags, and inside your refrigerator. • Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood. • Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs. • Cook - Proper cooking temperature will stop bacteria. • Use a food thermometer to measure the internal portions of food. • Cook poultry to at least 165 degrees. Check the innermost part of the thigh and wing, and the thickest part of the breast. • Bring sauce, soup, and gravy to a boil when reheating. • Heat leftovers thoroughly to 165 degrees. • Chill foods to reduce illness. • Refrigerate or freeze your food items as soon as you get home from the grocery store. • Never leave food out at room temperature more than two hours. • Defrost food inside the refrigerator. • Always marinate food inside the refrigerator. • Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator. The Four Seasons Beaumont EPC Committee meets on the third Tuesday of the month at 10 am in the RCN Conference Room. Visitors are welcome. The next EPC meeting will be Tuesday, Dec. 16. ~ Mike Mendoza, srmendoza@verizon.net Emergency Preparedness Committee

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