Food Safety

Meal Prep Direct is designed around in-home cooking. Unless explicitly stated otherwise, the chef prepares food in the customer's home. The customer must provide a safe and functional kitchen, and the chef must follow practical food handling expectations during the appointment.

Local rules may vary. Some markets may require specific food handler cards, business licenses, insurance, private-chef rules, worker classification review, or other market-specific requirements before launch.

Customers must disclose whether the stove, oven, refrigerator space, freezer space, sink, counter space, cookware, knives, cutting boards, containers, parking, pets, and building access are available and safe to use.

If a kitchen is not reasonably safe or functional, the chef may stop work, report the issue, request support, or cancel according to unsafe-home policy.

Chefs should provide practical storage and reheating notes for menu packages when possible. Customers are responsible for storing prepared food safely after the appointment and following reheating guidance.

Meal Prep Direct should not claim medical, nutrition, disease-treatment, weight-loss, or health outcomes from meals or menu packages.