Keeping Food Healthy

Keeping Food Healthy

To learn more about keeping food healthy, visit: At ChefSteps, we don’t tell you how to cook, we show you—with…


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  1. Tanner Myers

    I think you should have stressed the importance of washing your hands after using the restroom. I love the hygiene videos, but cooks do not typically wash their hands for a full 20 seconds which dramatically increased the risk of contamination. Also, I think people have more of a chance of getting sick from a restaurants front doorknob as they do from a professional kitchen staff.

  2. Helen Rennie

    I would love to hear more about fish parasites. The temperatures at which we cook fish won't kill them. I am comfortable with handling cod worm and anisakis issues. First of all they are easy to remove for someone trained to find them. Second of all they are not particularly dangerous and in most cases absolutely nothing happens even if you eat them. But what about tapeworm? You frequently show cooking wild salmon at low temp. Do you freeze it first?

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