Optimal food safety, quality, honesty and ethics should be any chef's top priorities. I remain committed to going the extra mile during the ongoing COVID-19 pandemic to protect myself, and therefore each household I cook for, grocery store workers and each individual in our community.

I proudly strive to ensure that I provide a top-notch product prepared with care, and with the strictest sanitation standards available to date. I am carefully observing the following HACCP elements thoroughly:

• all existing Idaho Food Code laws

• the FDA's "Best Practices for Retail Food..." list

• personal biological accountability; I am fully vaccinated

• socially distancing in stores and in home

• using an "80%" minimum hand sanitizer when entering stores, supplementally, and after checking-out

• utilizing plastic bags to select produce

• 30-second minimum hand washing with hot water upon arrival to home

• utilizing an EPA-approved quaternary ammonium-based sanitizer

• 30-second minimum hand washing with hot water between each task

• using food grade gloves to handle raw as well as ready-to-eat foods

• wearing hair coverings

#slowthespread