CHEF INSURANCE

Times are changing, and with the rise of social media and consumer awareness, has come the rise of litigation related to foodservice businesses.  As a Personal Chef or Private Chef, you are at just as much risk as a restaurant or caterer to being sued.  Here are just some of the ways that your business and your personal/business assets could be at risk.



ALLERGIES AND DIETARY RESTRICTIONS


Did you conduct adequate pre-screening for allergies and dietary restrictions for your clients?  How often do you re-assess for changes?

It’s important when you are first contracted by a client to assess all allergies and dietary restrictions for all family members or people that will be consuming the food that you are preparing.  Have each client sign off on and date your questionnaire or intake form.  Revisit this at least once a year to assess if there are any changes such as food intolerances, high blood pressure etc., that can affect the food that you prepare.



FOOD SAFETY AND CULINARY TRAINING


Even if local laws and health department requirements don’t demand that you have your food safety training and certification, it’s a good idea to get it and keep it updated.  This training will teach you, among other things, how to hold food at safe temperatures, how to prevent cross-contamination and reduce the risk of food borne illnesses etc.

Culinary training or foodservice experience (such as working in a restaurant) is a good idea, but not essential.  It helps you work more safely and efficiently, such as learning how to cut and cook ingredients without harming yourself or property.



MAINTAINING YOUR SCOPE OF EXPERTISE


It’s important to refrain from health, nutritional and supplement counselling unless you have been formally trained and have the appropriate designations, i.e. you should not practice medicine or other healthcare disciplines.  If you are cooking for allergies or health restrictions, keep good records of where you get your recipes and nutritional information from, so that should a claim arise, you can provide this evidence.

If you work with dieticians (whether you include the service in your fees or your clients pay for this separately) to create meal plans catered to your clients’ needs, the advice should be well-documented.  Should the need arise, you could issue a claim against these professionals if the advice they provided was incorrect or led to the claim being issued against you.



MAINTAIN ADEQUATE DOCUMENTATION


In addition to your standard client questionnaire when you first sign up a client, you should also consider having release forms, liability waivers etc as part of your client package.  It’s always advisable to have a legal professional draft these, as they will best know how to protect you.  After all, you wouldn’t consider having your car mechanic carry out a surgery on your loved ones! Some things to consider:

  • Consent can only be given by anyone over 18; children must have a parent/guardian sign for them;
  • Consider a medical/doctor’s release for clients with health concerns that are considered high risk or that wish to lose weight or go on a specific diet;
  • Be sure to allow adequate time for the client to review any documents before signing, as well as the opportunity to ask questions;
  • Keep notes of all discussions - you may even want to follow up with an email summarizing questions raised during meetings/conversations and the answers provided;
  • Provide clients with a copy of all documents that make up your contract;
  • Keep records of any client instructions that are not addressed in the other forms;
  • If the client is responsible for warming or cooking food that you have pre-cooked or prepared, make sure that clear and proper cooking/heating instructions are provided, including thawing instructions, internal cooking temperature of meat etc.  Keep a checklist for each visit or send instructions by email as confirmation that this has been provided.




ARTICLE - The Liability of Running A Personal or Private Chef Business


BY: CHEF SONIA, SUCCESS MANAGER AT THE CHEF ALLIANCE