Sunday, September 24, 2017
 

Chef Henri's Hints!

Each week, Chef Henri will list a helpful hint below to keep your food safe and customers happy!  Chef Henri always recommends following the FDA approved food safety minimum cooking temperatures to keep food safe from harmful bacteria.

 

"Spin dry your produce to extend shelf life and reduce spoilage."

 

"Refrigerators are designed to keep products cold - not to cool foods.  

Follow appropriate cooling procedures to minimize the risk of foodborne illnesses."

 

 

Have a food safety question for Chef Henri?

Send it to: ChefHenri@cooper-atkins.com

 

About Chef Henri

 

Who am I?

I was born and raised on a small dairy farm in Middlefield, CT with three siblings, two dogs, four cats and my favorite cow Sandy. During my high school years, I interned at Cooper-Atkins Corporation, a local business that manufactures thermometers for the foodservice, industrial and healthcare markets. While I was there, I learned how thermometers and monitoring food safety was a key element in the marketplace.

After high school, I worked my way through culinary school by washing dishes and mopping floors at local restaurants. When a close family member contracted salmonella poisoning after eating at a restaurant, it made me realize why food safety was such a significant part of food preparation and how it could negatively impact a business. Since then, I have become a strong advocate for food safety in every restaurant I have worked in.  And now, I am proud to work for Cooper-Atkins as a Food Safety Consultant, dedicating my time to food safety research to prevent foodborne illnesses.

In my lengthy career, I have never seen a more dedicated group of people focused on two things: designing, manufacturing and distributing the highest quality and most accurate temperature instruments; and improving user awareness of all the global issues that surround food safety today.

 


Visit Chef Henri on LinkedIn!

 

 
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