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Global Ends Policy
The Raw Food Society of B.C. exists to inform, motivate and
support people in a shift toward an unprocessed raw food diet
based on fruits, vegetables, nuts and seeds.
Informing Policy
The highest priority of the Raw Food Society of British Columbia
is to inform Society members and members of the public, participants
and customers of the Society about aspects relating to eating
raw, plant based food. This will be done with the following.
a) Having information booths
b) Hosting lecturers and events
c) Doing presentations
d) Facilitating networking
e) Maintaining a web-site
These actions may occur at rawfood and non rawfood opportunities
provided there is enough staff and interest to enable the
participation of the Society.
Support Policy
The second highest priority of the Raw Food Society of British
Columbia is to offer and provide support to people in accordance
with the mission statement. This will be done with the following.
a) Maintaining a web-site
b) Supporting raw-food potlucks
c) Building member benefit programs
d) Hosting lecturers and events
e) Doing presentations
f) Facilitating networking
Unauthorized Promotion Policy
No business or agenda will be promoted at a Rawfood Society
of B.C. event unless authorization has been specifically given
by the Board of Directors of the Society.
Volunteer Guideline Policy
At Society events, volunteers are expected to adhere to the
guidelines created by the Society. The Society will make the
guidelines accessible to volunteers and ensure the volunteers
operate within the guidelines.
Volunteer Guidelines
In everyones best interest, volunteers are responsible for
presenting a positive image for the Raw Food Society of British
Columbia (RawBC). When volunteering at RawBC events, we require
that you follow the Society's Purposes and Mission with respect
to the following:
- Dress appropriately (cleanly and not offensively),
- Avoid counterproductive language (obscenities, promoting
off topic opinions),
- Have no "junk" food, alcohol or illegal drugs
present at Society events,
- Avoid smoking or wearing strong fragrances at events.
Please be aware that RawBC promotes the benefits of raw vegan
foods, instead of focusing on the drawbacks of non-raw, non-vegan
foods.
Food Safety Guidelines for Raw and
Living Foods
Vegetables can become contaminated if pathogens are present
in the soil or water used to grow them, or if they are handled
by an infected person. The best way to get any potential pathogens
off the food is to wash vegetables thoroughly before slicing
or peeling them – even if they are organic or already packaged.
All foods presented
by RawBC or catered for RawBC must follow these guidelines:
- Freshness - With the exception of some desserts
and dehydrated crackers and dehydrated nuts or seeds, all
foods are to be prepared no earlier than 1 day before an
event. Any foods prepared earlier than that are not considered
fresh enough for a RawBC food event.
- Thoroughly wash all fruits and vegetables before
slicing and eating.
- Thoroughly inspect all fruits and vegetables for
freshness. If they are not fresh do not use them. Throw
away fruits and vegetables that are slimy or show mold.
- Marinate foods in the refrigerator. Soak nuts
and seeds in the refrigerator.
- Equipment and utensils used for handling and storing
food, and all surfaces that come into contact with food
(e.g., counter tops) should be thoroughly cleaned, and where
necessary, sanitized before being used.
- Food must be protected from physical, chemical,
and microbiological contamination at all times. All potentially
hazardous foods must be maintained at a safe temperature
- less than 4°C (40°F). It is important that adequate
refrigeration facilities be available for perishable
foods. Potentially hazardous food must not be permitted
to remain in the “Danger Zone” between 4°C (40°F)
and 60°C (140°F) for more than two hours.
- It is important that fruits and vegetables that have
been sliced or have had their natural coating removed be
refrigerated at a temperature of 4°C/40°F or less. Bacteria may multiply in potentially hazardous foods if
the foods are not held at 4°C (40°F) or colder.
- During food preparation, do not taste the food
with the same utensil used for stirring. Use a clean utensil
each time you taste food while preparing.
- Vehicles used to transport food should be maintained
in a clean and sanitary condition to protect food from contamination.
Keep all foods covered. Use clean containers/packaging for
transporting (i.e. boxes for tinned food). Make sure appropriate
temperatures are maintained.
- Indications that food may have been contaminated or likely to be contaminated, for example seeing customers
taste food in the display or drop serving utensils on the
floor; and that any food that is likely to have been contaminated
must be removed from the display immediately.
- Pets and animals are not permitted in the same
room as food preparation.
- Pre-packaged salads, slaw mixes and other prepared
produce, even when marked pre-washed, should be rinsed again
under running water; a colander can be used to may this
easier. Check for expiry dates.
Food service supervisors
must:
- Ensure that all employees are clean, properly dressed,
and free from cuts, abrasions and infections.
- Ensure that cold foods are kept cold.
- Ensure a completely clean and sanitary establishment in
areas where food is stored, prepared or served.
- Ensure that employees’ washrooms are completely clean
and sanitary.
- Ensure that food is kept covered to protect it from contamination.
- Ensure that garbage is disposed of immediately & in
an approved way.
- Ensure that an ample hot water supply is available at
all times.
- Ensure that your establishment is rodent and insect free.
- Ensure that your staff is adequately instructed in all
matters relating to good sanitary practices in preparing
and serving food.
All food handlers
and servers must:
- Wear a clean apron and some form of hair restraint;
- Wear gloves while serving foods;
- Wash hands before, during, and after preparing food;
- Always wash hands after using the toilet;
- Not let raw foods sit for any more than two hours at room
temperature;
- Educate other food handlers and persons who prepare food
about food safety when they see infractions;
- Not touch their skin or hair or clothes while preparing
foods;
- Leave the room if needing to sneeze or cough;
- Not prepare or serve food if they have a virus, bacteria
infection, or contagious or communicable disease (e.g.,
Hepatitis A). Persons in charge of operations should be
particularly vigilant with regard to persons with symptoms
such as coughing, sneezing, diarrhea, vomiting, jaundice,
or cuts/boils;
- Not taste or sample foods (exception: the head chef);
- Report all potential problems to whomever is in charge;
- Not use any food item that has mold or rotten areas on
it. Please do not just cut the mold away. The whole item
must be discarded, especially if it is a soft fruit or vegetable;
- Maintain a high degree of personal cleanliness;
- Wear clean outer garments;
- Avoid eating food, drinking beverages or using tobacco
in any form in areas wherefood is exposed or in areas used
for washing equipment or utensils;
- Select fruits and vegetables that are not moldy, bruised
or damaged. Fresh fruits and vegetables should look fresh.
Wilted salad greens may be an indication that the product
is old and not properly handled.
Volunteer Grievances
The Society will grant effective attention to ethical grievances
from volunteer staff & board members. This will be done
in the following manner:
- At the request of a member or volunteer staff, or if
a Board member deems appropriate, grievances will be reported
to the President of the Society and the Board will attend
to the grievance.
If the Board has proactively anticipated a potential grievance,
and has predetermined a decision as to how the Society should
deal with a certain grievance, then the President of the
Society can work to solve the grievance without further
Board deliberation.
- The complainant has the right to submit a grievance or
concern to the Board at an official Board meeting:
in person, or
through a written statement in letter or email format to
be presented on their behalf
- If a complainant is in attendance during a Board meeting,
upon submitting his or her grievance, that person may be
asked to let the Board discuss the concern in his or her
absence.
- All grievances will be attended to in a timely manner
and with respect to due process.
Governing Style Policy
The Board will govern with emphasis on outward vision
rather than internal preoccupation, encouraging different
points of view, strategic leadership rather than internal
administrative detail, clear distinction of Board and
Staff roles, collective rather than individual decisions,
future rather than past or present focus, with proactive
rather than reactive focus. Therefore…
The Board will cultivate a sense of group responsibility.
The Board will be solely responsible for good governance.
The Board will be the proactive initiator of policy development.
All actions or behaviors of any officers, individual members
and/or committee participants will serve only to support
and expedite the fulfillment of Board commitments.
The Board's major policy focus will be on growing and
maintaining the long-term well being of the Society. The
Board will direct, control, and create clarity through
the careful establishment of broadly created policies
that reflect the Society's values and are about perspectives
for achieving results.
The Board will continue to develop and maintain its capability
and strength by committing to good attendance at meetings,
doing self education pertaining to Board governance, improving
working process when and where prudent, and facilitating
continuity from existing Directors to new Directors.
Cost of Governance Policy
As poor governance costs more than good governance, the
Board will invest in its governance capacity.
Therefore:
- Annual planning and budgeting for Board skills, methods,
and supports will be sufficient to assure governing
with excellence.
A. Training will be used to orient new members and candidates
regarding governance. Retraining will occur to maintain
and increase existing member skill and understandings.
B. Outreach mechanisms will be used as needed to ensure
the Board's
ability to listen to the viewpoints and values of the
people of B.C.
- Costs will be prudently incurred and not at the expense
of endangering
quality Society development and maintenance.
A. The Board will budget yearly for training, including
attendance at
conferences and workshops when feasible.
B. The Board will budget yearly for financial review
and other 3rd party
monitoring of organizational performance when feasible.
C. The Board will budget yearly for surveys, focus groups,
opinion analysis and meeting costs when feasible.
Board Job Description - Annual Cycle Policy
To accomplish its work and responsibility with a governance
style consistent with Board policies, the Board will follow
an annual agenda that (1) completes re-exploration of
Ends policies annually and (2) continually improves board
performance through Board education and enriched input
and deliberation.
Therefore:
- The cycle will conclude each year on the day following
the AGM so that the administrative planning and budgeting
can be based on accomplishing a one-year segment of the
board's most recent statement of long-term Ends.
-
The cycle will start with the Board's development
of its agenda for the next year following the end of
the previous year's cycle.
2.1 Consultations with relevant groups and/or other
methods of gaining ownership input, will be determined
and arranged in the first quarter, to be held during
the balance of the year.
2.2 Governance education and education related to Ends
determination (for example, presentations by futurists,
demographers, advocacy groups, and staff) will be arranged
during the year to be held during the balance of the
year.
-
Throughout the year, the Board will attend to items
that arise relating to governance as soon as possible.
Other RawBC Board of Directors:
Click on each director's name for a short bio.
Aaron Ash
Clive Langton
Diane Lindsay
Janice McDonald
Rose Vasille
Contact the
Board of Directors
Back to Society
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