At room temperature, the numbers of bacteria causing food-borne sickness can double every 20 minutes. Chilling to proper, food-safe temperatures is one of the best ways to protect you. To ensure my dedicated equipment is functioning properly, I use a freestanding appliance thermometer to monitor the temperatures and adjust the appliance settings, if needed. A daily temperature log is kept during placenta storage.

I am experienced and confident in transporting your placenta. I arrive at your birthing facility with a discreet, fully disinfectable cooler complete with medical-grade gloves, food-safe containers, and fresh ice. Before accepting possession of your placenta, I ensure it has been safely handled, is properly sealed, and is labeled with your details. I photograph the process from start to finish and include those photos in your personalized report at delivery.

I have over 200 hours of formal training in placenta preparation techniques and safe handling. I am fully trained in food safety and hold a ServSafe food handler certification. I have completed a bloodborne pathogens training specifically designed for placenta encapsulators that is Occupational Safety and Health Administration (OSHA) certified. I have a deep knowledge of placentas and incredible network of colleagues should reachback be necessary. You can trust me to know exactly how to handle your placenta in a way that respects your health.

Your safety is paramount to me, so I never work on more than one placenta at a time. If two clients give birth on the same day, I complete the first placenta, fully disinfect, and then complete the second placenta. Each receives my full attention to detail and safety, including rigorous documentation from start to finish, of which you receive a copy. I also keep several back-up encapsulators of similar skill and experience at the ready.

My dedicated preparation area is properly disinfected. The entire preparation surface is cleaned before and after with a medical-strength bleach solution to prevent cross contamination. I also do a clean water rinse to remove bleach residue. As a final step, the surface is cleared with hospital-grade cavacide wipes.

My equipment is properly and thoroughly disinfected – every client, every service. My standard operating procedure requires every tool be washed in hot soapy water, rinsed, then fully immersed in a medical-strength bleach solution for 20 minutes. I also do a final clean water rinse to remove bleach residue. This is the standard required by the Occupational Safety and Health Administration (OSHA) and the United States Environmental Protection Agency (EPA) for disinfection. This process is designed to kill all sexually transmitted infections and bloodborne pathogens. I regularly inspect my equipment and replace if found to be worn. I use disposable products whenever possible. To add an extra level of safety, I use concentrated bleach which is 8.25% sodium hypochlorite, instead of standard bleach which is 3 – 6% sodium hypochlorite. This exceeds OSHA requirements. I confirm this 5,000+ parts per million using high chlorine test strips for each batch of soaking solution.