Discussions...

[donnad.livejournal.com]

Now that folks are starting to think about Baitcon this year, I think we need to start talking about a couple things that got a bit of discussion after last years Baitcon and see if we can come up with some ideas to make things easier. I know several people have ideas, lets throw them out and see if we come up with something to make things better/easier.

First thing... Labeling.

Last year, a couple things got mislabeled, I very nearly got sick and I know of one other person who did get very sick because of an error in labeling. (There may have been more, I know several people ended up with migraines Saturday night.)

It seems that a tub of Mango Ice cream got labeled and announced as Mandarin Ginger sorbet. (I'm allergic to mango) Since I made the sorbet, I knew what was in it and told this other person it was safe for her to eat (She can't have dairy.) When it came out (the mislabeled mango) I had some, she had some. Having had it before I immediately knew it was not what we were told it to be and stopped eating after half a spoonful, thus I did not eat enough to make me ill. She didn't realize it wasn't supposed to taste the way it did until after eating enough to make her ill. She was quite uncomfortable for several hours. I felt bad having told her she could eat it. (not knowing it wasn't what we thought it was until it was too late)
Apparently a couple labels fell off in the freezer, since both of them were orange, and in the dark, not being able to see consistancy, the labels got mixed up and put on the wrong things.

We need to come up with a way of labeling or be particularly careful that the labels do not become dislodged when putting other ice creams in the freezer on top of the ones on the bottom or when pulling them out of the freezer so this doesn't happen again. Being sick at a Baitcon is no fun.

Discuss...

Topic # 2 in next post.


(ps. I may not even be at BC this year, it depends on when it happens, since I'm working I am hoping to be able to at least get a half day off work on Friday and that it doesn't fall on a weekend I have to be at a wedding.

Comments

[tikvah.livejournal.com]

Please don't feel badly. You were working with the information you had. It wasn't your fault.

As far as safer labeling, I suggest getting small adhesive color dots for specific allergens, and when a flavor is labelled, the appropriate dots are put on the label based on the allergens contained. Also, if it is known that a particular individual or group of individuals came up with a recipe, their names should be put on the back of the card that has the flavor name, so that if there are any questions, someone can find the individual(s) in question and verify the ingredients.

If a handful of obsessive people have sole responsibility for this task as the flavors are being transferred into their containers to be frozen, and if the names are put on the backs of the cards, this could work, and hopefully, it wouldn't be too much more work.

Since I'm in the process of moving out of the area in the next few months, I'm not sure whether I'll make it to Baitcon - it depends upon how early or late the event is scheduled in the summer - but I'd be happy to brainstorm ideas of how to prevent further mishaps.

[donnad.livejournal.com]

I did feel bad, being sick at Baitcon is not fun and you had asked me about my sorbets before hand. I know it was an accident and all but I don't like to see anyone getting sick.

I think we really need to figure a way of attaching the labels to the buckets better.

[tikvah.livejournal.com]

Idea:

1. Well before pouring a flavor into a container to be frozen, superglue a small plastic or metal ring to the outside of each container an inch or two below the top. Let the glue dry.
   
2. Before or as the flavor is poured into the container, write up an index card for each flavor, labeling the flavor, and showing specific dots for each specific allergen that attendees ask to be identified. On the back of the card, identify the people who created the flavor and know the ingredients. Leave one corner of the card blank, back and front.
   
3. Punch a single hole in the blank corner.
   
4. Rip the corner slightly to allow the hole to meet around the small ring.
   
5. Use tape to reinforce the edges of the hole in the card around the ring so that it is not easy to tear the card.
   
6. Ask that the folks storing the containers and then removing the containers to serve the flavors take a bit of care to not tear the cards
   
7. When all is said and done, cut the card off the ring.
   

The label should not accidentally come off that way.

[deguspice.livejournal.com]

We need to come up with a way of labeling or be particularly careful that the labels do not become dislodged when putting other ice creams in the freezer on top of the ones on the bottom or when pulling them out of the freezer so this doesn't happen again. Being sick at a Baitcon is no fun.

Sharpie makes the "Professional (http://www.sharpie.com/sanford/consumer/sharpie/productcatalog/tipfamilydetail.jhtml?attributeId=5400002&currentType=SNTYPE004)" that they claim will work on wet or oily surfaces.

If you want to reuse the containers at future Baitcons, just write a number on them. And then write the number on the card describing the ice cream, then it should be easy to reunite a lost label with the container.

Grease pencils might also work.