Waiver

CONTRACT FOR CHEF ROSE COOKING CLASSES

DEFINITIONS

Chef Rose Cooks defines certain words and phrases below for use throughout this Contract. The definitions apply to the singular, plural, possessive, and any other form of these words or phrases.

“Agreement” means all terms and conditions contained in this document.
“Business” means Chef Rose Cooks, LLC, a Georgia limited liability company.
“Client” means the individual or group who engages with and contracts for services from Chef Rose Cooks, LLC.
"You” means the individual who signs and contracts for services.

II. TERMS OF AGREEMENT

A. We ask that you please reschedule or cancel forty-eight (48) hours before the beginning of your appointment. If you do not cancel within that time period, you will be charged a cancellation fee of $30.00. You may cancel by phone at (470) 868-7503 or by emailing chefrosecooks@gmail.com.

B. Clients are required to provide payment information to book appointments. Chef Rose Cooks LLC reserves the right to charge clients for canceling appointments if notice is provided less than forty-eight (48) hours of client’s appointment . A cancellation fee may be charged up to fourteen (14) days after notice of cancellation.

C. Any refunds or cancellation fee exemptions may be permitted at the sole discretion of the principal member of Chef Rose Cooks LLC.

B. RISK OF FOODBOURNE ILLNESS

FOODS MORE LIKELY TO BE ASSOCIATED WITH FOODBORNE ILLNESS

Raw foods of animal origin are those most likely 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, are particularly hazardous 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 omelet may contain 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, a number of 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 is critical. Using water that is not clean can contaminate many boxes of produce. 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

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

SOME INDIVIDUALS AT PARTICULARLY HIGH RISK SHOULD TAKE MORE PRECAUTIONS

Pregnant women, the elderly, and those weakened immune systems are at higher risk for severe infections such as Listeria and should be particularly careful not to consume undercooked animal products. They should avoid soft French style cheeses, pates, uncooked hot dogs and sliced deli meats, which have been sources of Listeria infections. Persons at high risk should also avoid alfalfa sprouts and unpasteurized juices. A bottle-fed infant is at higher risk for severe infections with Salmonella or other bacteria that can grow in a bottle of warm formula if it is left at room temperature for many hours. Persons with liver disease are susceptible to infections with a rare but dangerous microbe called Vibriovulnificus, found in oysters. They should avoid eating raw oysters.

ALWAYS CONSULT YOURS/YOUR CHILD'S PHYSICIAN BEFORE INTRODUCING NEW FOODS TO CHILDREN. Most pediatricians recommend to start with one new food a week when introducing new food to a child. HONEY SHOULD NEVER BE GIVEN TO INFANTS UNDER 1 YEARS OLD. ALWAYS FOLLOW THE ADVICE OF YOUR CHILD'S PEDIATRICIAN OR REGISTERED DIETITIAN BEFORE SERVING ANYTHING FROM THE BABY FOOD PACKAGE.

WAIVER OF LIABILITY, ASSUMPTION OF RISK AND INDEMNITY AGREEMENT CHEF DEMONSTRATIONS and FOODS OTHERWISE TRANSPORTED, FURTHER PREPARED AND CONSUMED

Pre-cooked meals and transportation carries with it inherent risks that include but are not limited to health hazards resulting from improper transport, handling and storage.

III. LIMITATION OF LIABILITY AND INDEMNIFICATION

WAIVER AND RELEASE

ADR

ARBITRATION CLAUSE AND DISPUTES

CHOICE OF LAW PROVISION

VENUE

INDEMNIFICATION AND LEGAL EXPENSES

Pre-cooked meals, cooked, perishable or otherwise are transported, further prepared, and consumed, I, for myself, my heirs, personal representatives or assigns, agents, employees and affiliates, do hereby release, waive, discharge, and covenant Chef Rose Cooks, their affiliates, direct or indirect, officers, employees, businesses and agents from liability from any and all claims resulting in personal injury, accidents or illnesses (including death), and property loss arising from, but not limited to, purchasing pre-cooked meals, preparing foods, cooking foods, and consuming foods.

ASSUMPTION OF RISKS

Purchasing pre-cooked meals, cooking foods, and consuming foods comes with its certain inherent risks that cannot be eliminated regardless of the care taken to avoid injuries. The specific risks vary, and can include but are not limited to 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

I agree to INDEMNIFY AND HOLD HARMLESS Chef Rose Cooks, their affiliates, direct or indirect, officers, employees, businesses and agents (the “Indemnities”) from any and all claims, actions, suits, procedures, costs, expenses, damages and liabilities, including attorney’s fees brought as a result of me purchasing pre-cooked meals, whether brought by me, my Chef Rose Cooks or its agents or employees, or other third parties, and to reimburse the Indemnities for any such expenses incurred. As well as, harm from cooking, and consuming foods.

FOOD ALLERGIES & EXPIRATION DATE

I have informed Chef Rose Cooks of any acknowledgment of food allergies I am aware of. I agree to INDEMNIFY AND HOLD HARMLESS Chef Rose Cooks, their affiliates, direct or indirect, officers, employees, businesses and agents if I may get any illness due to the food consumption. I also understand that each meal I purchase may not be healthy to consume after 5 days of purchase.

ACKNOWLEDGEMENT OF UNDERSTANDING

I have read this Waiver of Liability, Assumption of Risk, and Indemnity Agreement, fully understand its terms, and understand that I am giving up substantial rights, including my right to sue. I acknowledge that I am signing the agreement freely and voluntarily, am over the age of 18, and intend by my signature to be a complete and unconditional release of all liability to the greatest extent allowed by law.