HEALTH & SAFETY
Date the Chef

INSTRUCTOR: Magnifichef (Kelly TC) & Sous Chef Drea

www.go2eden.org 

 

 

 

Remember these top tips while handling food...

  • 1. Keep EVERYTHING clean. (CLEAN, CLEAN, CLEAN!!)

  • 2. Wash produce (veggies) before eating.

  • 3. Separate, don’t cross contaminate! 

  • 4. Take your food’s temperature while cooking

  • 5. Stay away from the danger zone (40-140 degrees) 

  • 6. Keep HOT foods HOT, and COLD foods COLD!

 

 

Everyone enjoys the results of a nice meal, but that can all go bad from bacteria. Improperly handled and prepared food can cause major illnesses and in some cases those illnesses can lead to death. Which makes it EXTREMELY important to pay close attention and handle all food properly when preparing. Most foodborne illnesses are classified as “norovirus” and are caused by contaminated foods that are infected during the handling and preparation process. If you don’t know something, it's always good to STOP first then ASK! 

 

 

 

FOOD ALLERGY WARNING: Please be advised that some meals may come in contact with or contain peanuts, tree nuts, soy, milk, eggs, wheat, shellfish, or fish. Please ask a staff member about ingredients used in your meal before starting the experience. Thank you!

“Cook with Caution”

  • Be on alert! If you are sleepy or have consumed alcohol don’t use the stove or stovetop.

  • Stay in the kitchen or designated area while you are frying, boiling, grilling, or broiling food. If you leave the kitchen for even a short period of time, turn off the stove.

  • If you are simmering, baking, or roasting food, check it regularly, remain in the home while food is cooking, and use a timer to remind you that you are cooking.

  • Keep anything that can catch fire — oven mitts, wooden utensils, food packaging, towels or curtains — away from your stovetop.

    if you have a small (grease) cooking fire and decide to fight the fire...

    • On the stovetop, smother the flames by sliding a lid over the pan and turning off the burner. Leave the pan covered until it is completely cooled.

• For an oven fire, turn off the heat and keep the door closed.

if you have any doubt about fighting a small fire...

  • Just get out! When you leave, close the door behind you to help contain the fire.

  • Call 9-1-1 or the local emergency number from outside the home.

I CONTEST THAT I HAVE READ THE FOLLOWING GUIDELINES AND RECOMMENDATIONS BEFORE STARTING “DATE THE CHEF” EXPERIENCE. I AGREE THAT I HAVE CHECKED ALL INGREDIENTS & BEVERAGES FOR FOOD ALLERGENS. I CONTEST THAT I WILL PRACTICE SAFE FOOD HANDLING PROCEDURES DURING MY EXPERIENCE. I AGREE THAT I AM SOLELY RESPONSIBLE FOR MY OWN ACTIONS, AND EDEN LIFESTYLE TRAINING CO HAS ASSISTED ME IN PROPER HANDLING AWARENESS AND PRACTICES AND THEY ARE NOT RESPONSIBLE FOR MY ACTIONS. I have been informed and understand that my participation in the aforementioned activities may expose me to certain foreseeable and unforeseeable risks of damage and/or bodily injury, including serious bodily injury, where I may need to be hospitalized if handled and prepared improperly. I knowingly, freely and voluntarily assume all risks and engage myself in the participation of the above mentioned activities.I hereby release Recharge Café of Eden Lifestyle Training Co from any and all liability arising out my participation of the above mentioned activities and hereby waive my rights herein to assert any claim(s) for damages, bodily injury or serious bodily injury to the fullest extend allowed by law.I further agree that I will hold harmless Recharge Café of Eden Lifestyle Training Co against any and all claim(s) for damages, bodily injury or serious bodily injury arising out of or in connection of my participation in the above mentioned activities whether caused by negligence or otherwise.I fully understand the terms set forth in this form, and I hereby execute this Physical Activity Release of Liability Form

Health & Safety Declaration

Please fill out the following health & safety declaration form in order to participate in our activity. Submissions are valid up to 24 hours prior to the activity.
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