Allergens & Food Safety
Please read this before you order, and share it with anyone who will be eating or cooking the food. It covers what our kitchen handles, and how to keep a kit safe from the moment it reaches you.
Last updated 18 August 2026
Misora is prepared in a single kitchen that handles nuts, peanuts, dairy, eggs, gluten, shellfish, fish, soy and sesame.
We take cross-contamination seriously, but we cannot separate these ingredients completely. We cannot guarantee that any kit is free from any allergen, and we cannot safely serve anyone with a severe or life-threatening allergy. If that applies to you or anyone at your table, please contact us before ordering rather than relying on this page alone.
Allergens we declare
Every recipe card lists its full ingredients, with allergens highlighted. Weekly menus on the website show the allergens in each dish before you commit to it. The allergens we identify and declare are:
- Cereals containing gluten (wheat, rye, barley, oats)
- Crustaceans (shrimp, crab, lobster)
- Molluscs (squid, mussels, oysters)
- Fish
- Eggs
- Milk and dairy
- Peanuts
- Tree nuts (almonds, cashews, walnuts and others)
- Soybeans
- Sesame seeds
- Sulphites (10 mg/kg or more)
This follows the internationally recognised Codex Alimentarius list of foods commonly causing hypersensitivity. If you react to something outside this list, tell us before ordering — we would rather have the conversation than guess.
Ingredient substitutions
Occasionally a supplier lets us down and we substitute an ingredient. If a substitution changes the allergens in your kit, we will tell you before it is delivered, and you can decline that week without charge.
Sauces, stocks and seasonings
Prepared items such as sauces, marinades, stocks and spice blends can carry allergens that are not obvious — soy, gluten, sulphites, sesame and dairy are common. We list these on the recipe card. If you are unsure about a specific product we have used, ask and we will tell you the brand and its declared allergens.
When your kit arrives
Kits contain fresh chilled ingredients, including raw proteins. In Trinidad's climate the cold chain matters more than almost anything else you can do.
- Refrigerate immediately. Unpack and get everything into the fridge as soon as the kit reaches you.
- Keep your fridge at or below 5°C (41°F), and your freezer at or below −18°C (0°F).
- Store raw proteins on the bottom shelf, in their sealed packaging, below ready-to-eat items so nothing can drip onto them.
- Check the use-by dates on the recipe card. Proteins are typically for use within 2–3 days; vegetables usually keep to the end of the week.
Bacteria multiply fastest between 5°C and 60°C. Perishable food should not sit in that range for more than two hours in total — and in our heat, above about 32°C, no more than one hour.
This is why someone needs to be there to receive the kit. If a kit has been left out and you are not sure how long for, do not eat it. Contact us instead — we would much rather sort it out with you than have anyone take the risk.
Cooking safely
Follow the recipe card, and use a food thermometer where you can. Colour is not a reliable guide to whether meat is cooked. Minimum safe internal temperatures:
- Chicken and all poultry — 74°C (165°F)
- Minced or ground meat — 71°C (160°F)
- Whole cuts of beef, pork and lamb — 63°C (145°F), then rest for 3 minutes
- Fish — 63°C (145°F), or until it flakes easily
- Shrimp and shellfish — until opaque and firm throughout
- Reheating anything already cooked — 74°C (165°F)
While you cook
- Wash your hands before starting, and again after handling raw protein.
- Use separate boards and knives for raw protein and for anything eaten raw. If you only have one board, do the vegetables first.
- Do not rinse raw chicken — it sprays bacteria around your sink and counter.
- Wash boards, knives and surfaces in hot soapy water after raw protein touches them.
Leftovers
Cool leftovers quickly, refrigerate within two hours, eat within three days, and reheat once only, thoroughly, to 74°C (165°F).
Our side of it
Before any kit reaches a customer, we commit to:
- Holding a valid Food Handler's Badge for everyone who prepares or packs food, as required by the Public Health authorities.
- Preparing food in premises registered and inspected by the relevant Regional Corporation.
- Labelling every kit with its contents, allergens, packing date and use-by dates.
- Keeping proteins chilled from purchase through portioning to delivery, and packing kits with insulation and ice packs.
- Keeping records of what went into each week's kits, so that if a problem ever arises we can trace it properly.
If something seems wrong
Do not eat it. Contact us straight away at misorainc@gmail.com with a photograph if you can — if a kit arrives warm, damaged, leaking, or with anything that smells or looks off, we want to know immediately, both to put it right for you and to check whether anyone else is affected.
If anyone becomes unwell after eating a Misora kit, seek medical attention first, then tell us as soon as you are able. Keep any remaining food and packaging — it may be needed to work out what happened.
For how this fits with your other rights, see our Terms of Service.