Foodborne Illness: Introduction

Denise's passion for food safety was sparked during her time managing a summer camp kitchen, where a few simple changes—dramatically reduced staff illness caused by foodborne pathogens. This pivotal moment underscored the real-world impact of proper food handling. Her commitment deepened after completing an advanced food safety course in British Columbia, where she was introduced to stricter standards than those in the U.S. These high standards became the foundation of her approach to food safety, which she has maintained throughout her career. With extensive experience across food service environments—including state prison kitchens, bakeries, and as a personal chef—Denise has also trained volunteers to safely prepare meals for the homeless, making her a trusted resource in delivering safe, quality food across varied settings.