Sorenne was in prep (kindergarten for North American types) last year when she asked, “Dad, can I order food from the tuck shop?”

“Not until I check it out,” said Dr. food safety dad.

So I asked about, and, as these things go, was soon nominated to be the food safety advisor or something for the tuck shop.

I can say that having worked with the team of volunteers, led by Katherine, they didn’t need much help in the food safety and cleanliness area.

I’ve introduced some basic paperwork (like recording fridge and freezer temperatures), some posters on cooking and handwashing as reminders, and using tip-sensitive digital thermometers to determine whether food is cooked to a microbiologically safe temperature.

I’m a parent, and wouldn’t serve anything to my daughter that I wouldn’t serve at home (as Katherine likes to say). That’s why I individually temped all 101 beef and chicken burgers that I cooked Feb. 6, 2015, for tuck shop.

It’s what I’d do at home, and what I’d expect anyone else to do.

The menu’s up to Katherine and the other volunteers. I’m there to make sure that whatever they serve, it’s safe.

It is.