Sources & Citation Policy

Last updated: June 17, 2026

CookOrbit builds its tools and articles on verifiable, authoritative information. This page describes the standards we apply.

Authorities we rely on

• USDA Food Safety and Inspection Service (FSIS) — safe minimum internal cooking temperatures and handling guidance.
• U.S. Food and Drug Administration (FDA) — food code, storage, and safety references.
• Peer‑reviewed food science — for mechanisms such as the Maillard reaction, starch gelatinization, and emulsification.

Our citation standards

• We prefer primary and official sources over secondary summaries.
• Safety‑critical figures (such as cooking temperatures) follow recognized public‑health guidance.
• When science is uncertain or contested, we say so rather than implying false precision.

Verification and feedback

We periodically re‑check key figures against current official guidance. If you find a claim that needs a better source or correction, contact [email protected] — sourcing feedback is especially welcome.

A note on responsibility

Even authoritative figures must be applied with judgment in your own kitchen. Always verify thermometer accuracy and consult your local food‑safety authority for situation‑specific guidance.