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Cooking Ah Pa

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Disclaimer

In consideration of being listed on our website www.cookingahpa.com to provide food recipe to hold Lim Boon Ping, Ah Pa Resources, employees, and agents from liability from any and all claims resulting in personal injury, accidents or illnesses (including death), and life loss arising from, but not limited to, participation in any website listing your facility as a food recipe.

 

ASSUMPTION OF RISKS

Involvement in food preparation carries with its certain assumptions of risk that cannot be eliminated regardless of the care taken to avoid harm. The specific risks vary, and can include cooking food thoroughly; separating and not cross contaminating foods; chilling or refrigerating food appropriately; cleaning foodstuffs, instruments, and hands used in and for food preparation; fire or gas hazards.

 

INDEMNIFICATION AND HOLD HARMLESS

The Home-based food preparer, agrees to  INDEMNIFY AND HOLD HARMLESS Lim Boon Ping  direct or indirect, employees, and agents (the “Indemnitees”) from any and all claims, actions, suits, procedures, costs, expenses, damages, and liabilities, including attorney’s fees brought as a result of the participation and affiliation with www.cookingahpa.com, whether brought by the Restaurant, Home-based food preparer, or food reseller or its agents or employees, or other third parties, and to reimburse the Indemnitees for any such expenses incurred.

 

ACKNOWLEDGEMENT OF UNDERSTANDING

The Restaurant, Home-based food preparer has read this Waiver of Liability, Assumption of Risk, and Indemnity Agreement, and fully understands its terms, and understands that they will not hold Lim Boon Ping  responsible for any tort that may be brought against the Restaurant and/or Home-based food preparer and will not bear suit against Lim Boon Ping and that they give up any right to sue.

The Restaurant, Home-based food preparer and its representatives' releases Lim Boon Ping from any and all liability arising from the preparation, distribution, consumption, and/or delivery of any of the food or beverage products that they prepare and serve to the public in conjunction with this website. The above Restaurant, Home-based food preparer further agrees to be responsible for any and all legal fees resulting from any legal actions that result from said consumption & disposition.

 

The Restaurant and/or Home-Based Food Warranty

 

Restaurant, Home-based Food Preparer or Food Reseller warrants to use all standard Food, Health, and Safety laws. Restaurant, Home-based Food Preparer understands that some foods more likely to be associated with foodborne illness and will follow the below-listed guidelines in preparing any food for demonstrations:

 

Raw foods of animal origin are those most liable to be contaminated; that is, raw meat and poultry, raw eggs, unpasteurized milk, and raw shellfish. Because filter-feeding shellfish strain microbes from the sea over many months, they are particularly likely to be contaminated if there are any pathogens in the seawater. Foods that mingle the products of many individual animals, such as bulk raw milk, pooled raw eggs, or ground beef, were particularly dangerous because a pathogen present in any one of the animals may contaminate the whole batch. A single hamburger may contain meat from hundreds of animals. A single restaurant omelette may include eggs from hundreds of chickens. A glass of raw milk may contain milk from hundreds of cows. A broiler chicken carcass can be exposed to the drippings and juices of many thousands of other birds that went through the same cold-water tank after slaughter.

Fruits and vegetables consumed raw are a particular concern. Washing can decrease but not eliminate contamination, so the consumers can do little to protect themselves. Recently, some outbreaks have been traced to fresh fruits and vegetables that were processed under less than sanitary conditions. These outbreaks show that the quality of the water used for washing and chilling the produce after it is harvested critical. Using water that is not clean can contaminate many boxes of food. Fresh manure used to fertilize vegetables can also contaminate them. Alfalfa sprouts and other raw sprouts pose a particular challenge, as the conditions under which they are sprouted are ideal for growing microbes as well as sprouts, and because they are eaten without further cooking. That means that a few bacteria present on the seeds can grow to high numbers of pathogens on the sprouts. Unpasteurized fruit juice can also be contaminated if there are pathogens in or on the fruit that is used to make it.

 

A FEW SIMPLE PRECAUTIONS TO REDUCE THE RISK OF FOODBORNE DISEASES

Safe and careful handling of raw meat and poultry is critical to prevent harmful bacteria from multiplying and contaminating other foods. It is imperative that proper temperatures are reached during cooking to destroy harmful bacteria.

COOK: meat, poultry, and eggs thoroughly. Use a thermometer to measure the internal temperature of meat to be sure that it is cooked sufficiently to kill bacteria. Eggs should be cooked until the yolk is firm. *Keep burgers and chicken (and all other perishable foods) on ice until ready to cook. Cook poultry to 165°F/74°C. Place thermometer in thickest part of meat (for 15 seconds).

SEPARATE: Don't cross-contaminate one food with another. Avoid cross-contaminating foods by washing hands, utensils, and cutting boards after they have been in contact with raw meat or poultry and before they touch another food. Put cooked meat on a clean platter, rather back on one that held the raw meat. Use only clean, sanitized food containers, cutting boards and utensils. Never use the same utensils of food containers for handling raw meat and poultry and also for handling ready-to-eat foods (i.e., hamburger buns, cooked foods). Use separate cutting boards for raw foods and ready-to-eat foods. Never touch raw foods and THEN ready-to-eat foods with the same utensil. Never touch ready-to- eat foods with bare hands. Use tools or disposable gloves.

CHILL:  Bacteria can grow quickly at room temperature, refrigerate leftover foods if they are not going to be eaten within 4 hours. Large volumes of food will cool more rapidly if they are divided into several shallow containers for refrigeration.

CLEAN: Wash produce. Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime. Remove and discard the outermost leaves of a head of lettuce or cabbage. Because bacteria can grow well on the cut surface of fruit or vegetable, be careful not to contaminate these foods while slicing them up on the cutting board, and avoid leaving cut produce at room temperature for many hours. Don't be a source of foodborne illness yourself. Wash your hands with soap and water for at least 20 seconds before and after handling raw meat and poultry.