Safety and SanitationExceed OSHA standards, clean, sanitation, safety, food handler's certification, careful, cross-contamination, bloodborne pathogen
Every single surface in my workspace is cleaned with a bleach-water solution and then again with soap and hot water. I don’t use my home kitchen for encapsulation, for both the safety of my clients and my family. I have a separate pet free and smoke free space reserved just for placenta encapsulation.
I use only disposable and medical grade stainless steel equipment. My non-disposable equipment is immersed and scrubbed in hot soapy water, rinsed thoroughly, soaked in a hospital grade disinfectant for 20 minutes, and then rinsed and dried. This process is in compliance with OSHA and EPA standards and is intended to eliminate the transfer of blood bourne pathogens and STDs. I use disposable gloves, cutting boards, and aprons.
Refrigeration and Storage
I always ensure that the placenta stays refrigerated at a temperature of 41 degrees or less prior to the encapsulation process. This eliminates the opportunity for bacteria to grow. I will also only have one placenta in my possession at a time to avoid cross contamination.
If your placenta must go to pathology due to hospital policy or special circumstances, request that they only take a small piece of it for testing and leave the rest with you. Once an entire placenta has been sent to pathology, I cannot encapsulate it because there is no guarantee of the following: The placenta hasn’t come into contact with any chemicals The placenta hasn’t been placed on contaminated surfaces The placenta has been kept at 41 degrees or lower The placenta wasn’t accidently switched out with someone else’s
Clients with STDs
Not a problem! I am more than happy to encapsulate for you if you have an STD. However, do require that it’s done in your home and with your own equipment. This is solely for the protection of myself and future clients.