Our kitchen: the 7 golden food-safety rules
Saladova food is made fresh and sold without preservatives. That is our promise, and it means our salads are perishable. These seven rules decide how every bowl is prepared, stored, packed and sold.
The 7 golden rules
Cold means 1–5°C.
Every fridge holding Saladova food must read between 1°C and 5°C on a thermometer placed inside. 6–8°C is too warm: food kept there is sold or discarded the same day.
The 2-hour limit.
Cooked or cut food may spend no more than 2 hours in total between 5°C and 60°C (including prep, packing and delivery). After that it is discarded, never returned to the fridge.
Cool fast, then cover.
Cooked chicken, chickpeas, potatoes and eggs are spread in shallow open trays to cool, and go into the fridge within 2 hours of cooking. Never seal hot food in a box.
Wet things stay separate.
Dressings, mayonnaise, cream, lemon and salt are never mixed into a salad that will be stored. They go in a separate sealed cup.
24 hours is the sell-by.
Every assembled bowl is sold within 24 hours of packing, or thrown away. The one exception is stricter: Healthy Russian is same-day only.
Label every box.
Item name, packed date and time, sell-by date and time, “Keep refrigerated 1–5°C”, and allergens (egg, milk, nuts).
When in doubt, throw it out.
Any box past its sell-by, left out too long, swollen, sour-smelling, slimy or kept through a fridge failure is discarded. It is never re-labelled or sold at a discount.
From our Food Safety & Storage Guideline, version 1.0, October 2026.
This guideline reflects widely accepted food-safety practice for ready-to-eat chilled food and is written for healthy adults. It is not an official certification. Children, pregnant women, older people and anyone with a weak immune system should eat Saladova on the day it is made. For licensing and official requirements, follow the Bangladesh Food Safety Authority (BFSA).