BJAMS LIGHTS UP THE NIGHT: Saturday, December 18 at 6:30 pm...but first...

We still need your help. The PTO will continue decorating the outside of the school on Sunday, December 12 at 1:00 pm. We hope you can lend a hand - bring a ladder if you have one! Additionally, the PTO is still in need of more donations of outdoor Christmas lights, especially those that are solar.

EVERY HAND HELPS - EVEN IF YOU CAN GIVE ONE HOUR, WE NEED YOU!

This is how it works: parents of all grades, donate new or gently used items from your home. That's right! We make re-gifting cool! Things you don't need, things you have too many of, or things you just plain old don't want, but are way too good to throw away. Things like: crafts or craft supplies; toys; puzzles; candles; books; jewelry; tools; gadgets, etc.

Please drop off your items in the 8th Grade Homeroom next week. Items will sorted and organized. Then set up for sale on the big day - Monday, Dec 20.

This is one of the favorite pastimes of our school. For $0.25 or $0.50, all students get a chance to shop for gift for their loved ones. You will be amazed at the selections they make and the "whys" behind those choices!

So mark your calendars!

Donate Items - Dec 13-17

Send Quarters - Dec 20

Pre-registration is not required; players may drop in on their designated day:

• Mondays: Fifth grade
• Wednesdays: Sixth grade
• Thursdays: Seventh grade
• Fridays: Eighth grade

Players should bring a change of clothes and a refillable water bottle.

Dec 21 - Ugly Sweater - the uglier, the better. Be creative!

Dec 22 - 'Twas the Night Before Christmas - wear pajamas - Christmas pj's, even better!

If you haven't done so yet, please remember to register your student(s) for December.

Food safety becomes almost intuitive with practice, even the most diligent can have something escape notice in the usual cleaning, cooking, and chilling routines when its “Gathering Season.” Even small gatherings can throw the most observant off their game. Add in small eager- to- help hands and before you know it, bacteria can become an unwelcome guest at the table potentially leading to foodborne illness, which can take hours or days to appear, and whose effects can range from mild discomfort to potentially life-threatening.

To help reduce the risks involved with food preparations, keep these four tips in mind:

Clean: Wash your hands and surfaces often.

• Wash hands for 20 seconds with soap and water before, during, and after preparing food and before eating.
• Wash your utensils, cutting boards, and countertops with hot, soapy water.
• Clean the lids on canned goods before opening

Separate: Don’t cross-contaminate.

• Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods—unless you keep them separate.
• Use separate cutting boards and plates for raw meat, poultry, and seafood.
• When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods.
• Keep raw meat, poultry, seafood, and eggs separate from all other foods in the refrigerator.

Cook: Check the internal temperature of foods.

• Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture.
• Use a food thermometer to ensure foods are cooked to a safe internal temperature. Check this chart for a detailed list of temperatures and foods external icon, including shellfish and precooked ham.

Chill: Refrigerate promptly.

• Keep your refrigerator at 40°F or below. Follow this chart to learn when it’s best to throw food out.
• Refrigerate perishable food within 2 hours. If the food is exposed to temperatures above 90°F (like a hot car or picnic), refrigerate it within 1 hour.
• Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Do not thaw foods on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.

Those most at risk for contracting a foodborne illness are children under 5 whose immune systems are still developing, those aged 65 and older whose immune systems are beginning to decline, and people of any age who may have a weakened immune system due to a chronic condition, receiving immune-suppressing medications, and pregnant women.

Common symptoms of foodborne illness include:

· Upset stomach or cramps

· Nausea, vomiting, diarrhea

· Fever and dehydration

For more information, please visit the following trusted sites:

CDC and FDA

December 13-17 - Donate Items to 8th grade

December 20 - Shopping Extravaganza - remember quarters

December 20-22 - Themed dress down days for students

December 22 - Half Day - NO ASP

December 23 - 31 - No School - Christmas Break