Saturday 1st - Bundoora Tournament - CANCELLED   Wednesday 5th - Altona Sports Centre Wednesday 12th - Altona Sports Centre Wednesday 19th - Altona Sports Centre Wednesday 26th - TBA (Altona booked out)

Wednesday 5th - Altona Sports Centre Wednesday 12th - Altona Sports Centre Saturday15th - Bundoora Tournament - CANCELLED Wednesday 19th - Altona Sports Centre Saturday 22nd - Sausage Sizzle - CANCELLED Due to Total Fire Ban Wednesday 26th - Greensborough Tournament

Members are invited to nominate for the following tournaments. Saturday 15th February - CANCELLED Football Victoria's "Cup of Nations" event at La Trobe University Bundoora Players to date: Brian, Geoff, Hugh, Janette, Kon, Michael Wednesday 26th February Walking Football for Health at Greensborough NOTE: This is in lieu of our regular weekly Altona session. Your under 60 players can play open age. One under age player can play in the 60's age group. Minimum of 2 women on the pitch at all times during mixed games. The plan is to play men's and women's at the same time and mixed in between. Deadline for final names & payments ($10 per head) is Monday 24th February Players to date: TBA Saturday 1st March - CANCELLED Football Victoria's "Cup of Nations" event at La Trobe University Bundoora Players to date: Brian, Hugh, Janette, Kon, Marlene, Michael, Sue

Sausage sizzles and barbecues Sausage sizzles and barbecues are a popular way to raise money for charities and community organisations. They are often held outdoors to take advantage of Australia's good weather and open spaces. Provided you take some simple food safety precautions and sell freshly cooked food straight from the barbecue, the food should be safe. Preparing and cooking food safely Take the following precautions at sausage sizzles and barbecues to ensure that food is safe. Pack raw meat into insulated boxes with ice bricks for transportation. Handle food with tongs or other equipment. Use separate equipment to handle raw and cooked meats. Hands should not be used unless absolutely necessary, and then hand washing facilities must be available. Hands must be washed after handling raw meats. Keep cooked meat and salads separate from raw meat at all times to prevent contamination. Cover food to protect it from contamination. Use clean and dry utensils for serving the food ...