Hello 2023 Ontario Grand Design RV Owners Rally attendees!
We are having a rally welcome pot luck dinner on Friday at 5:30pm to 7pm
in the main hall across from the campground head office.
Pot Luck Volunteer Meeting at 3pm
Pot Luck food drop off at 5-5:20pm at the main rec hall
Please wear your rally ID lanyard (provided at rally check in) as it will be required for entry to the pot luck area.
All rally participants are welcome to join in on the Pot Luck. To be fair to everyone please bring the recommended food assignment based on your RV model below if partaking in the meal.
If you need more information not listed below, please contact our Lead Volunteer of the Pot Luck Linda - email@example.com
In order to reduce waste, we ask you please bring your own plates and cutlery. We will provide disposable dessert plates and bowls as well as napkins.
Please bring your own beverage of choice.
We will have several serving tables this year to reduce the lineup and help people get their food more quickly.
The dessert table will be available once everyone has their main course. We expect the serving area will be inside the main building and there will be a tent and picnic tables outside.
Please label your food contribution and also make a note if it contains any of the more common allergy
or sensitivity ingredients such as nuts, shellfish, dairy or gluten.
Please bring your food item ready to serve with the necessary serving utensils. Please plan to collect your leftovers and dish ware after the dinner. Any food and dishes left at the pot luck area after 7:30 pm
will be discarded.
To help ensure we have a variety of food choices of different types, food categories are being assigned
based on your type of Grand Design RV. If you have a “signature dish” you prefer to bring, please feel
free to do so.
RV Type Food Category # Servings/ Portions to Bring
Transcend, Solitude and Momentums
Meats and Main Dishes 8 – 10 servings or 9 X 13 pan
Reflection Travel Trailers and 5th Wheels
Salads, Sides or Vegetable Dishes 10 - 12 servings
Desserts 3 dozen servings or equivalent
Please note that we ask you to bring a certain portion of food so there is enough overall for everyone attending. This does not mean we will have enough of one specific contribution to share with everyone.
Some items will be more in demand than others. If it is like last year, we will have plenty of different kinds of food for all!
To promote food safety to reduce the risk of food borne illness and to meet public health recommendations, we will have a sign in sheet to record who brings what food contribution.
Please help us make sure your information is included when you deliver your food contribution if you have not already filled out the form when you arrived for the rally.
The Hastings Prince Edward Public Health Unit also ask that everyone review the included information and attachments.
We look forward to seeing you at the pot luck dinner!
General Food Safety Tips
There are four basic steps you should always follow to help reduce the risk of foodborne illness:
Clean: Wash hands, contact surfaces (like kitchen counters) and utensils often to avoid the
spread of bacteria.
Wash your hands with soap and warm water for at least 20 seconds before and after handling food, and after using the bathroom, changing diapers or touching pets.
Always wash fresh fruits and vegetables with clean, running water that is safe to drink.
Separate: Keep raw foods separate from cooked and ready-to-eat foods to avoid cross-contamination.
Ideally, use two cutting boards, one for raw meat, poultry and seafood, and one for washed fresh produce and ready-to-eat foods.
Never place cooked food back on the same plate or cutting board that previously held raw food, unless it has been washed with soap and warm water.
Cook: Make sure you kill harmful bacteria by cooking foods to the proper internal temperature.
Use an instant-read digital thermometer and cook to these temperatures:
82°C (180°F) for whole poultry.
74°C (165°F) for stuffing, casseroles, leftovers, egg dishes.
Ground turkey and ground chicken, including sausages containing poultry meat 71°C (160°F)
for pork chops, ribs and roasts, and for ground beef. ground pork and ground veal, including sausages at least 63°C (145°F) for all whole muscle beef and veal cuts, like steaks and roasts.
When you think the food is almost ready, remove it from the heat source and insert the thermometer in the thickest part of the food, away from bone, fat or gristle. Keep cooking if the proper temperature has not been reached.
Be sure to wash the thermometer or any utensils that are used on raw or partially cooked foods in between temperature checks.
Eat hot foods while they are still hot.
Chill: Keep cold foods cold. Bacteria can grow rapidly when food is allowed to sit in the so-called danger zone: between 4°C (40°F) and 60°C (140°F).
Eat cold foods while they are still cold.
Remove bones from large pieces of meat or poultry and divide them into smaller
portions before storing.
Throw out perishable food that has been allowed to sit at room temperature for more than two hours. You cannot tell whether food is contaminated with surface bacteria by the way it looks, smells or tastes.
When in doubt, throw it out!
Provide serving spoons and tongs for every dish served. Even finger foods like cut vegetables, candies, chips, nachos and nuts should have serving tools to prevent contamination between
As always, keep hot foods hot (at or above 60°C / 140°F) and cold foods cold (at or below 4°C / 40°F). Transport hot food in insulated containers with hot packs or wrapped in foil and heavy
towels. Transport cold food in a cooler with ice or freezer packs.
If food remains at room temperature for more than two hours, throw it away.