Editorial Policy & Review Process

Our Standards

• Use primary, authoritative sources (FDA, USDA, CDC, WHO, university extensions).
• Present conservative, safety‑first guidance; when in doubt, recommend discarding.
• Disclose uncertainty and note when ranges depend on handling and storage.
• Avoid medical claims; we do not diagnose or provide individualized medical advice.

Source Guidelines

Each page includes a Sources section and inline attribution where key facts are stated.

• Primary references: FDA Food Code, USDA FoodKeeper/CFS, CDC, WHO, government and university extensions.
• Secondary references (industry/NGOs) only when they agree with primary guidance.
• Outbound links use deep anchors to the exact section when possible.

Editorial Workflow

1. Research: Collect current guidance from FDA/USDA and relevant extensions.
2. Drafting: Create plain‑language guidance with clear “safe/unsafe” cues and storage steps.
3. Expert Review: A food‑safety reviewer verifies accuracy and risk framing.
4. Citations: Add inline citations for temperatures, time ranges, and risk notes.
5. Update cadence: Pages are reviewed at least every 12 months or sooner if guidance changes.

Corrections & Feedback

If you spot an error, contact us via the About page. We log material corrections on the affected page with date and summary.