Severe allergy users must verify every original label and cross-contact risk.
Effective 2026-08-25
AI recipe and food safety notice 
AI can provide ideas and steps, but not replace labels, a thermometer, medical advice, or judgment in your kitchen.
hello@spac0.comUse a food thermometer for meat, eggs, and leftovers.
Calories and nutrition are estimates, not diagnosis or clinical diet advice.
When AI or videos conflict, follow labels and local official guidance.
Nature of AI content
Dish names, history, quantities, calories, substitutions, steps, and media links may be generated or matched by AI. Models can miss constraints, misunderstand ingredients, invent history, or suggest methods unsuitable for your equipment. Read the full recipe first and verify edibility, equipment, quantities, and a safe fallback.
Photo recognition and pantry quantities
- Vision recognition can miss covered, containerized, or visually similar foods and may mistake packaging, prepared dishes, or decoration for ingredients. Confirm every name and remove incorrect items.
- Photos can usually count only clearly separated whole items; they cannot precisely estimate grams, milliliters, edible yield, or raw-to-cooked conversion. Weigh or measure uncertain amounts.
- Pantry validation compares the numbers you confirmed with recipe allocations only. Incorrect input, inconsistent units, or spoiled food can still produce an impractical or unsafe result.
Allergies, restrictions, and cross-contact
- Do not rely only on a prompt such as peanut-free or gluten-free. Check original ingredients, allergen declarations, and facility warnings.
- Substitutes may remain in the same allergen family. Restaurant seasonings, mixed sauces, stocks, and bulk foods carry higher risk.
- Use separate boards, knives, cookware, and storage; clean surfaces thoroughly. Severe allergies require guidance from a qualified professional.
Cooking temperatures and doneness
- Follow local food-safety authorities and package directions first. General references: poultry and leftovers at least 74°C; ground meat 71°C; whole beef, pork, and lamb cuts 63°C plus a 3-minute rest; fish generally 63°C.
- Color, juices, and time do not reliably replace a thermometer. Pregnant people, young children, older adults, and immunocompromised users should follow more conservative guidance.
Storage, thawing, and handling
- Keep refrigerators around 4°C or below and freezers around -18°C or below. Do not leave perishables at room temperature over 2 hours, or over 1 hour above 32°C.
- Thaw in the refrigerator, cold water, or microwave, not for extended periods on a counter. Separate raw and ready-to-eat foods and prevent raw juices from contacting finished food.
- Discard food with off odors, swollen packaging, mold, slime, or unknown storage history. Reheating does not make suspicious food safe.
Nutrition and medical restrictions
Calories, protein, salt, sugar, and portions are estimates affected by brand, cut, cooking loss, and measurement. Coook does not diagnose or treat. Consult a doctor or registered dietitian for diabetes, kidney disease, pregnancy diets, eating disorders, clinical weight loss, or drug interactions.
Knives, heat, and equipment
- Keep knives sharp, stabilize food, and curl fingertips. Keep your face away from hot oil and steam and turn pan handles inward.
- Check capacity and manufacturer instructions for ovens, pressure cookers, air fryers, and induction cookers. A timer does not replace supervision; never leave open flame unattended.
Media and emergencies
Third-party images help identify finished food, while videos may differ from the recipe, equipment, or local standards. Follow the safer source when media conflicts with text, labels, or official guidance. For severe allergic reaction, fire, gas leak, or poisoning symptoms, stop and contact local emergency, fire, or poison-control services immediately.