Our Standards

Hygiene standards in the kitchen

Here at TastePlease, we want to keep everyone safe! So, in order to keep you and your guests safe, we’ve devised a small hygiene guide for you to follow.

The basics:

Always wash your hands and utensils before cooking. Switch knives and boards if you’ve worked with meat/fish/eggs etc., and never mix any uncooked meat bacteria with things you plan to serve raw! Be especially aware when dealing with raw chicken, pork and/or freshly caught fish that hasn’t been frozen prior to purchase.


Always make sure to wash and/or peel your vegetables! They might look clean, but trust us, they’re not! This rule goes for herbs as well.

For things that grow directly below/on the ground (leeks, potatoes etc.), please take special notice as earth bacteria are amongst the most dangerous. The same goes for fresh herbs!


As a general rule, everything that you need to peel, you shouldn’t worry too much.

All fruits and berries that aren’t peeled MUST be washed. Most companies don’t wash the fruits/berries before shipping them, so please remember to wash them thoroughly! If you picked them yourselves, the procedure is the same

Frozen fruits and berries - in many parts of the world, frozen berries have to be rinsed with boiling water in order to be safe for consumption. Please pay attention to this, and remember that not everything if safe just because it’s frozen.


Beef: Beef can be consumed raw ONLY if it’s fresh. And remember, fresh does not mean vita wrapped beef that’s been in the supermarket fridge for days.

Pre-wrapped beef should be cooked to at least medium rare. Ground beef and misc. Cuts should be cooked to at least medium..

Veal: same rules as beef

Poultry: all poultry must be cooked to a minimum of medium, with the exception of chicken that must ALWAYS be cooked well done.

Pork: All pork must be cooked to at least medium. Ground pork and misc. Cuts should be cooked to at least well done.

For other meats, please see below.

Meat type Medium rare Medium Well Done
Beef 55-60°C 60-65°C 65-68°C
Veal 58-60°C 60-65°C 65-68°C
Poultry - 62°C (does NOT go for chicken) 75°C
Pork - 65°C 70°C
Lamb 58-60°C 70°C 75°C
Venison 60-62° 65-70°C 71-75° C

Fish & Shellfish:

Shellfish/mussels/clams: You MUST make sure that all shellfish you use is fresh!

With mussels and clams, make sure that the shell is closed when you clean them, and that the shell has opened during cooking. If your mussels/clams fail any of these steps, discard them.


A lot of fish can be eaten raw, but unless your “cooking/curing” them with salt/sugar or acid/salt, it’s best to freeze and unfreeze before use. This might sound weird, but trust us, it’s safer that way! And we bet you that your favourite sushi place does this as well.

Storing your food:

Storing your ingredients properly is VITAL to food hygiene.

Meats and fish must always be stored in a fridge or freezer prior to 1-2 hours before cooking!

Vegetables and fruits can be stored at room temperature, but most will last longer when kept cold.

Meals that have been cooked can be frozen. Meals that have been frozen can then be unfrozen and heated without any issues. But, keep in mind that meals that have been frozen and reheated can NOT be frozen again for later consumption!


If you don’t know your ingredients/are unsure about something, please consult google or write us. Some lentils and beans can be poisonous raw, as can some fruits and vegetables.

Please make a note if you are serving raw eggs as in some countries, there are a chance of getting salmonella (a nasty stomach bacteria) from raw eggs.

So remember - be sure, be sound, be safe!

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