Food Safety & Hygiene Guidelines

Poultry and minced meats must be thoroughly cooked to an internal temperature of at least 75°C.

Hot foods held at 65°C+; cold leftovers cooled and refrigerated below 5°C within 90 minutes of preparation.

Strict separation of cutting boards and cookware for designated allergens (gluten, tree nuts, shellfish).

AI Fridge Scanner suggestions never infer allergens or freshness from photos alone — visual and olfactory inspection is performed by the cook.

Cooks sanitize countertops before and after food preparation.

Dishes, pots, pans, and stovetops are thoroughly washed and left clean.