Safety & Sanitation
Food Safety - The Most Important Part Of My Role As Your Personal Chef!
ServSafe Certification
" Let Food Be Thy MEDICINE And Medicine be thy FOOD
Certified ServSafe Instructor & Registered ServSafe Examination Proctor
LMK any Food Allergies and Intolerances!
My goal is to improve the wellbeing of people and to treat everyone I encounter with respect and compassion! Please if your have any allergies, intolerances, or even items that you just do not like. LMK !! I can easily make substitutions when we go over the menu. MY MISSION is to create a wonderful experience for you, whether it is with an invigorating work out, delicious meal, or BOTH! I Apprecate You.
Food Safety Tips
CLEAN - SEPERATE - COOK - CHILL
​
CLEAN: Always wash your food, hands, counters, and cooking tools
-
Wash hands in warm soapy water for at least 20 seconds. Do this before and after touching food.
-
Wash your cutting boards between each use, when cutting meat, seafood, and poultry. ESPECIALLY before cutting vegetables, fruits, dairy, or cooked foods.
-
Clean the lids on canned goods before opening
​
SEPERATE: Keep raw foods to themselves. Germs can spread from one food to another.
-
Keep raw meat, poultry, seafood, eggs, and dairy away from other foods. Do this in your shopping cart, bags, and fridge.
-
Do not re-use marinades used on raw foods unless you bring to a complete boil first.
​
COOK: Foods need to get hot and stay hot. Heat kills germs!
-
Cook to safe temperatures: - Beef Lamb, Pork to 145 F - Fish to 145 F - All Ground meats to 160 F - Turkey, Chicken, Duck to 165 F
-
Use a thermometer to make sure that food is done. You can't always tell by looking
-
Reheat any leftover food to 165 F
​
CHILL: Put food in the fridge right away
-
Never re-freeze items. Once defrosted, cook it.
-
Leave marinated foods in the fridge.
-
Thaw foods in the fridge a day or 2 ahead.
-
You can also thaw foods under running water, in the microwave, or as a part of the cooking process.