For authoritative guidance on food safety related issues please consult your local government agency or Food Standards Australia New Zealand. Probe thermometers are one of the most important pieces of equipment in a commercial kitchen. Because thermometers are so important for protecting your customers health, it's important to calibrate them regularly. Step 3: Place your thermometer into the container 3. Record keeping may be on separate Internal Calibration … It can also leave the business open to litigation. Captured photo evidence to support your findings and assign corrective actions. The FSANZ (Food Standards Australia & New Zealand) Food Safety Standards do not require thermometers to be re-calibrated. Ä5Ö FACT SHEET #3. Ä#v Step 4: Check that the temperature is between 99°C and 101°C (210°F to 214°F) Techris Systems, an Irish owned company, supply high quality, accurate instrumentation to measure Temperature, Pressure, %RH, rpm, Air Flow, Air Quality, pH, Lux, Noise, Vibration, Gas Analysis and a wide range of high accuracy thermometers, digital probe thermometers, non contact infrared thermometers (for use in kitchens, industry and in health & safety applications to record surface … Record the results, using actual values, on the thermometer calibration log, along with the date and initials of the person performing the calibration procedure. COVID-19 resources now included with all courses. y 7 / # $1$ 7$ 8$ H$ If 1$ 7$ 8$ H$ È kd $$If –q Ö Ö\ ÿ éÅ$€q € €Ü €Ü Ö Ö( ÿ ÿÿÿÿ ÿ ÿÿÿÿ Ö0 ÿ ÿ ö ö ö Ö Ö Ö Ö 4Ö q aö pÖ( ÿ ÿÿÿÿ ÿ ÿÿÿÿ ô The Food Standards Agency recommend you keep it at 5 ºC or lower, so your food is well within the 8 ºC or lower threshold. It helps to record temperature reading if it pass or fail the calibration standards. Step 3: Wait for 2 minutes Infrared Thermometers. It is a digital thermometer with a memory that records and tracks changes in the temperature. … Accurate temperature measurement is critical for ensuring food safety and calibration of temperature measuring devices is essential for a food processing plant. If you need to create a Food Safety Program but don’t know what it is or where to start, AIFS can help. Ä5Ö 2. Is there an appropriate thermometer on site? Step 2: Wait for 5 minutes so that the heat distributes evenly Call 01642 931 329. From cafes to catering companies, market stalls to supermarkets, every food business in Australia must meet all federal, state and local requirements for food safety training. Multi-function digital catering thermometer with probe: Amazon.co.uk: Business, Industry & Science Select Your Cookie Preferences. ó ó ó ó î â â â ó ó ó ó ¤d ¤d 1$ 7$ 8$ H$ Ffa $1$ 7$ 8$ H$ If x Poor time and temperature control is one of the leading causes of food-borne illness outbreaks throughout Australia. There are two methods for thermometer calibration - hot calibration and cold calibration. North East 01642 931 329; Manchester 0161 674 0167 ... Food/Catering Thermometers & Timers. records SC6 Food Safety Authority of Ireland Abbey Court Lower Abbey Street Dublin 1 For further information on our work please contact us at: ... of Safe Catering guide. Calibration of Thermometers We recommend the following Ice Slurry Method & Boiling Water Method 1. Step 5: Check that the temperature is -1°C to 1°C (30°F to 34°F) z FSANZ Code, Standard 3.2.2 Food Safety Practices: [22 Temperature measuring devices (b) can accurately measure the temperature of potentially hazardous food to +/- 1ºC] National Trade Measurement Regulations 2009 [scales] ... Record Keeping. Record the temperature. Heat a clean container of water to a temperature range that is used for cooked product. If you can't manually adjust your thermometer, arrange for professional re-calibration or a replacement. Food safety is good for business. Thermometers Calibrated With Certificate. The food standards state in Standard 3.2.2, Division 6, Clause 22, states that: " a food business must at ... Record the temperature Take 3 further readings at least 1 … Å#v p:V –q ”Â Ö Ö‚ ÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ Ö0 ÿ ÿ ö ö ,Ö 5Ö R5ÖÄ5ÖÅ5ÖÄ5Ö Å5Ö ... leading to you perhaps being convinced that … Calibrating Probe Thermometers in a Commercial Kitchen, Restaurant Cleaning Checklist: Useful Tips for Food Businesses, Unit of Competency: HLTFSE007 – For Health & Community, Unit of Competency: SITXFSA101 – Hospitality Industry Workers, Global Summit 2020: COVID-19 Challenges for the Food Industry, Food Safety Council's Tip Sheet for Avoiding Food-borne Illness, start the course or continue your progress, download custom forms, fact sheets and checklists. Dry Well / Thermocouple & Temperature Calibrators. Log in here to: Copyright 2021 © Australian Institute of Food Safety. Taking an AIFS course? All Rights Reserved. REMEMBER … The steps for hot calibration are as follows: Step 1: Boil tap water and pour into a suitable container (such a mug or beaker) Step 2: Place your thermometer into the container Whether you're a food worker, business owner or training manager, our food safety courses make it easy for you to meet your legal requirements. A Food Safety Program is the implementation of written procedures that help prevent, reduce and eliminate food safety hazards and is a legal requirement for most Australian food businesses. Half fill a glass with ice (the ice should not float ... See “Catering Services” , “Electronics” and/or “Thermometers” in the Yellow Pages for further company listings. °ÈA!°¥"°S#S$S%° °Ð°ÐÐDp $$If – !v h#v R#vÄ#vÅ#vÄ#v Å#v Heat a clean container of water to a temperature range that is used for ... thermometer calibration log, along with the date and initials of the person performing the calibration procedure. ÿ ? Thermometer Point Calibration Services. Å5Ö p/Ö 4Ö q pւ ÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ­kd $$If –q Ö ”ÂÖ" ÿá¥j /ô¸}BːU"Å$€R €Ä €Å €Å €Å €Ä €Å €Å €Å €Ä €Å €Å €p Ö Ö‚ ÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ Ö0 ÿ ÿ ö ö ö Ö4 Ö4 Ö4 Ö4 4Ö q aö pւ ÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ $$If – !v h#v R#vÄ#vÅ#vÄ#v Å#v Ä#v Is the storage unit temperature log completed daily? The entire thermometer sensing … SOP FOOD SAFETY & HYGIENE SOP Food Safety & Hygiene Page 6 1.EMPLOYEES GUIDELINES 1.1 EMPLOYEE PERSONAL HYGIENE Policy: All restaurant employees will maintain good personal hygiene practices to ensure food safety. Laws and requirements around food safety training in Australia can be complex and confusing. Ä5Ö The steps for hot calibration are as follows: V Designed to be used with the Ecolab Temperature Recording station (50622-01-31) or as a stand-alone record-keeping form| Pack of 20| Specifications Press enter to collapse or expand the menu. HOT FOOD (COOKING) Record at least one per service period (min 75°C) DAY FOOD TESTED Sunday (evening) Wednesday (lunch) Wednesday (evening) Unit Price: €2.00: Safe Catering Pack - Record Books 9 (Transport and Delivery) Free PDF Download. • The reading in boiling water should be between 99°C and 101°C. Step 2: Place your thermometer into the container View Safe Catering Cooking/Cooling/Reheating Records as PDF (48.04 KB) Northern Ireland. If you’re enrolled in an AIFS course and need some help, or want information about studying with us, this section is a great place to start. Council also have a Thermometer ... Record this temperature in your Food Safety Plan. 0 P &P :pï °ƒ. Food safety advice and recommendations should be considered a guide only. Take a look through our FAQs and other student resources — if you can’t find what you’re looking for, don’t hesitate to contact our support team. The probe(s) should not touch the bottom or sides of the pan otherwise a false reading would be obtained i.e. ÿ ^ 2 À Ð à ð 0 @ P ` p €  À Ð à ð 2 ( Ø è 0 @ P ` p €  À Ð à ð 0 @ P ` p €  À Ð à ð 0 @ P ` p €  À Ð à ð 0 @ P ` p €  À Ð à ð 0 @ P ` p €  À Ð à ð 0 @ P ` p €  8 X ø V ~ _HmH nH sH tH @ `ñÿ @ N o r m a l CJ _HaJ mH sH tH D A òÿ¡ D D e f a u l t P a r a g r a p h F o n t R i@óÿ³ R T a b l e N o r m a l ö 4Ö Calibration in hot water: 1. Unit Price: €2.00: Safe Catering Pack - Recording form 1 (Food Delivery) Free PDF Download. Transport and Delivery Record Book. Advice on … View Safe Catering Fridge/Cold Room/Display Chill Temperature Records as PDF (50.04 KB) Northern Ireland. Calibration checks should be conducted and documented as per the instructions of your Food Safety Program. It's a simple process that takes just a few minutes to do. Standard operating policies and procedures can be effective catalysts to drive performance improvement and improve organizational … Ä#v It also ensures that every part of the fridge remains at an acceptable temperature. Signature Series | November 28, 2018 Five Things About Thermometers Every QA/Food Safety Professional Must Know: Part I - Calibration. Record up to 1000 readings by simply scrolling to the correct item and pressing record. Å#v p:V –q ”Â Ö Ö‚ ÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ Ö0 ÿ ÿ ö ö ,Ö 5Ö R5ÖÄ5ÖÅ5ÖÄ5Ö Å5Ö The restaurant’s or company’s thermometer probe (s) to emulate and examine the temperature will be calibrated by putting the probe in a crushed ice/water slurry, stirring & electrifying quickly and reading with recording/documenting the temperature. Fitness to Work Assessment Record Book. Instruction on Safe Catering Pack This Safe Catering pack is designed not only to help you to draw up your own food safety management procedures but it could also be used by you to instruct and train your staff. Australian Institute of Food Safety, foodsafety.com.au, the AIFS logo and the AIFS Wheat Symbol are trademarks of the Australian Institute of Food Safety. All other trademarks are the property of their respective owners. When temperature and humidity are not kept in the safe zone … Reading in Boiling Water. If you own or manage a food business, you know your customers expect the food you make to be safe and suitable. between - 1°C and 1°C for zero, and between 99°C and 101°C for boiling point  When these criteria are exceeded, the probe must be sent-off for repair/ calibration etc. iced water should be -1°C to +1°C. (For example, the least reliable types of thermometers are dial and bi-metal probe thermometers, whereas most digital thermometers are fairly reliable.) ... Record in the calibration log book. Explore the collection and check back frequently for all the latest news in food safety. ... Thermometer Calibration Guidance [PDF, … There are two methods for thermometer calibration - hot calibration and cold calibration. Inherent reliability. Food Industry. Find out what can happen if you don't comply, and how AIFS can ensure that you do. By ThermoWorks. ô x Å5Ö p/Ö 4Ö q pւ ÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ­kdˆ $$If –q Ö ”ÂÖ" ÿá¥j /ô¸}BːU"Å$€R €Ä €Å €Å €Å €Ä €Å €Å €Å €Ä €Å €Å €p Ö Ö‚ ÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ Ö0 ÿ ÿ ö ö ö Ö4 Ö4 Ö4 Ö4 4Ö q aö pւ ÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ $$If – !v h#v R#vÄ#vÅ#vÄ#v Å#v If you are enrolled in a course, log in here to: If you have a Business Account with us, log in here to: Members get unlimited access to our Resource Library. the If the variation is greater than 1°C place a label near the fixed thermometer to indicate its error. Winter 2021 Special Offer - Calibration Certificates Included In The Price! ¹ » ½ ¿ Á Ã Ä Ï Ñ Ó Õ × Ù Û Ý ß ó ó ó î ó ó ó ó ó ó ó ó ó ó ó ó ó é ó ó ó ó ó ó ó ó ó Ff FfÙ $1$ 7$ 8$ H$ If ß á ã å ç è „ , Å#v p:V –q ”Â Ö Ö‚ ÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ Ö0 ÿ ÿ ö ö ,Ö 5Ö R5ÖÄ5ÖÅ5ÖÄ5Ö Å5Ö Step 1 Fill a large glass with clean water. The Food Check thermometer is a general purpose food thermometer for use in the food and catering industry.can be used as part of HACCP procedures FREE traceable certificate of calibration includes food penetration probe meets the European Standard EN 13485 2 year guarantee Safe Catering Pack - Record Books 7 (Fitness to Work Assessment) Free PDF Download. T éÞ¿ÿ [Content_Types].xml¬‘ËNÃ0E÷Hüƒå-Jœ²@%é‚ÇŽÇ¢|Àș$Éز§Uû÷LÒTB¨ l,Ù3÷ž;ãr½µÃ˜œ§J¯òB+$ëG]¥ß7OÙ­V‰. Calibration of this device can be conducted by providing a simulated temperature value that is applied directly to the thermometer and measuring the results, or a test instrument can be attached to the digital thermometer. ÿ Ö0 ö ö ,Ö 5Ö å$/Ö 4Ö q aöòÿpÖ The fixed and hand held thermometers should read to within 0.5°C of each other. , if outside this range the unit should be replaced or returned to the manufacturer to be recalibrated. We use cookies and similar tools to enhance your shopping experience, to provide our services, understand how customers use our services so we can make improvements, and display ads. Ä5Ö View Safe Catering Fitness to Work Assessment Form as PDF (46.68 KB) Northern Ireland. It's important to calibrate probe thermometers regularly to ensure that they're reporting the correct temperatures thus keeping your customers safe. - For every calibration conducted, it must be recorded, as evidence of your verification. Technical Supplement: Temperature calibration 4 Glossary Standard Operating Procedure (SOP): A set of instructions having the force of a directive, covering those features of operations that lend themselves to a definite or standardized procedure without loss of effectiveness. Month. Cold calibration is a safer method of thermometer calibration than hot calibration as there is less risk of getting burnt. Hold probe(s) in a pan of boiling water, the reading should be between 99 °C and 101 °C. Get all the information you need in simple language to understand your responsibilities and to help you make the right food safety decisions. One of the most important things we can do as food safety professionals is to ensure that our instruments provide accurate and precise measurements. If the thermometers are reporting the wrong temperatures, the food you're preparing may not be cooked to the correct temperature and you could cause your customers to get severely ill. Thermometer calibration is the act of verifying whether your thermometers are reporting the correct temperature. CookSafe helps catering businesses in Scotland understand and implement HACCP-based systems. Download Template Procedure: All restaurant employees must: Grooming: o Arrive at work clean – clean hair, teeth brushed, and bathed with deodorant Step 1: Mix 50% crushed ice and 50% water in a container (such as a mug or beaker) If you work with food or train people who do, you’ll benefit greatly from the AIFS Membership Program. The steps for cold calibration are as follows: Thermometer Calibration Log. A thermometer calibration log is specifically made for temperature instruments. ... and other major catering establishments, and outlets that sell food … Dishwasher Safe Thermometers; Barbecue Thermometers; INDUSTRIAL THERMOMETER. õ ÿ Ö0 ö ö ö Ö Ö Ö Ö 4Ö q aöòÿpÖ Bring to the desired temperature (ex: 60°C or 140°F), then place the reference thermometer in the water. Safe Fridge Temperatures. • The readings in. We provide a full Calibration Services to all our customers, traceable to national standards through UKAS reference traceable equipment and we have over 20 years experience in the calibration and certification of digital and handheld thermometers for the catering, food processing and industrial sectors. The data is archived and a report generated automatically with no additional user input. If you find that the readings do not match 100 or zero, your food thermometer requires calibration. ... the reading should be zero degrees Celsius. Ä#v The proprietor, manager or food safety supervisor record is designed to help you identify areas that need attention and to ensure staff are complying with your Food Safety Program. Å5Ö p/Ö 4Ö q pւ ÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ­kdÄ $$If –q Ö ”ÂÖ" ÿá¥j /ô¸}BːU"Å$€R €Ä €Å €Å €Å €Ä €Å €Å €Å €Ä €Å €Å €p Ö Ö‚ ÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ Ö0 ÿ ÿ ö ö ö Ö4 Ö4 Ö4 Ö4 4Ö q aö pւ ÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ $$If – !v h#v R#vÄ#vÅ#vÄ#v Å#v FREE delivery available! You can also find the latest food safety news, blog and product recalls. At AIFS, our courses are nationally recognised throughout Australia. Everyone involved in the food industry is aware of the importance of good food hygiene practices and of the need to handle food in a safe, clean environment. Probe thermometer calibration should be listed as a regular activity in your Food Safety Plan. Record blanks for food service and food retail [PDF, 2.6 MB] Winemakers [PDF, 2.6 MB] Cheesemakers [PDF, 1.5 MB] The Buddy magazine.  Calibration checks to be completed & recorded monthly  Probes must be accurate to within +/- 1.0°C, i.e. l 4Ö aö ( k ôÿÁ ( N o L i s t PK ! Many of our thermometers are being sold complete with a FREE Calibration Certificate as part of our SPECIAL OFFERS for WINTER 2021.These certificates will be either Traceable To National Standards or UKAS Accredited Laboratory Certificates.All certificates are dated at the time of … You may have the ability to undertake this adjustment in-house or you may need to send … temperature range? Step 5: If the temperature isn't correct, adjust your thermometer to the correct temperature whilst it's still in the water. Any 'fail' or 'no' answer, can prompt the selection of a corrective action. Record the results, using actual values, on the thermometer calibration log, along with the date and initials of the person performing the calibration procedure. If you're unsure about where to locate your Food Safety Plan, or you need help with probe thermometer calibration, be sure to check with your Food Safety Supervisor as they've learnt these skills as part of their training. It may be the difference between producing a safe product and producing a product that may kill a consumer. SC1 Recording form - Food … The Australian Institute of Food Safety is a NSW Food Authority Approved Provider. Checked by. As an AIFS Member, you’ll receive additional resources to help you manage food safety in the business, as well as business signage to show customers you’re serious about their safety. Clean and sanitise thermometer after use. View Safe … ... Top 5 food safety factor posters. Calibration in hot water: 1. For a full list of AIFS policies and terms of use, visit the Australian Institute of Food Safety support centre. View Safe Catering Hot Hold/Display Records as PDF (47.73 KB) ... Northern Ireland. Reading in Iced Water. ... Fridge Temperature Log Book 6 Months Record - Monitor Fridge Freezer Cooking … PROBE THERMOMETER CALIBRATION RECORD All probe thermometers must be checked once per month. Calibration quantifies and controls errors or uncertainties within measurement processes to an acceptable level. v Step 6: If the temperature isn't correct, adjust your thermometer to the correct temperature whilst it's still in the water. Nationally Recognised Training is delivered in association with Australian Institute of Food Safety (Registered Training Organisation) (#41127). Regularly check the accuracy of your test equipment with our range of calibration checkboxes. The Ecolab Thermometer Calibration Log is designed to help you document and archive your thermometer calibration program Close. Once readings are taken they can be downloaded to a PC automatically when reconnected. The procedure is as follows. Probe thermometer recording details. Temperatures need to be checked when food is being prepared, cooked, cooled, reheated, frozen or defrosted. Level of risk to product safety if the device is inaccurate. The investigation itself would then involve a review of all affiliated records to determine if the product is safe (such as the documented operating temperatures … Toolkit record blanks. Step 4: Wait a further minute The law requires food businesses to keep chilled food at 8 ºC or below. To calibrate your thermometer: 1. They can be completed online in a few hours and many students receive their certificate on the same day that they finish the course. ‘ ‚ ‚ ¤d ¤d 1$ 7$ 8$ H$ gdï n kd $$If –q Ö Ö ÿf$€å$ Ö Ö Calibration Log Record in your Food Safety Plan. Wireless Temperature Monitoring. Temperature log books to record temparatures; Special Offer!HOT. Å#v p:V –q ”Â Ö Ö‚ ÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ Ö0 ÿ ÿ ö ö ,Ö 5Ö R5ÖÄ5ÖÅ5ÖÄ5Ö Å5Ö ö If you can't manually adjust your thermometer, arrange for professional re-calibration or a replacement. This condition’s temperature should be 32° F, the melting point of ice. Probe thermometer calibration should be listed as a regular activity in your Food Safety Plan.  Å5Ö p/Ö 4Ö q pւ ÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ­kdL $$If –q Ö ”ÂÖ" ÿá¥j /ô¸}BːU"Å$€R €Ä €Å €Å €Å €Ä €Å €Å €Å €Ä €Å €Å €p Ö Ö‚ ÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ Ö0 ÿ ÿ ö ö ö Ö4 Ö4 Ö4 Ö4 4Ö q aö pւ ÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ ÿÿÿÿ $$If – !v h#v q#v #vÜ:V –q Ö Ö( ÿ ÿÿÿÿ ÿ ÿÿÿÿ Ö0 ÿ ÿ ö ö ,Ö 5Ö q5Ö 5ÖÜ/Ö 4Ö q pÖ( ÿ ÿÿÿÿ ÿ ÿÿÿÿ ª $$If –òÿ!v h#v å$:V –q Ö Ö

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