Our sources
The full register: who said it, when we read it, and which sentence of ours leans on it.
Every outside source cited anywhere on this site, with the organisation behind it, the date we read it, and the exact claim of ours it supports. If a sentence on this site leans on authority, the authority is on this list. If it is not on this list, the sentence stands on the catalogue's own numbers or on plain arithmetic.
| Source | Organisation | Read on | What it supports here |
|---|---|---|---|
| Safe Minimum Internal Temperature Chart | FoodSafety.gov (USDA, FDA, CDC) | 2026-08-01 | The two figures the griddle guide is built on: ground meat is safe at 160°F, while whole-muscle beef steaks, roasts and chops are safe at 145°F with a three-minute rest. That difference is why a smashed patty is cooked by temperature rather than by colour. |
| 4 Steps to Food Safety: Clean, Separate, Cook, Chill | FoodSafety.gov (USDA, FDA, CDC) | 2026-08-01 | The frame of the kitchen-safety guide: clean hands, utensils and surfaces often, keep raw foods separate, cook to temperature, chill promptly. Also the plain-soap instruction, which is the agency's wording rather than ours. |
| Cutting Boards and Food Safety | USDA Food Safety and Inspection Service | 2026-08-01 | The board advice in the care guide: either wood or a nonporous surface is acceptable for raw meat, a separate board for produce and bread prevents cross-contamination, and boards get washed in hot soapy water after each use, rinsed and dried. |
Reading a source is a dated act, and pages change after we read them. If a link above now says something different from what we cite, that is exactly the correction mail we most want to receive.
Published 2026-08-01. Last reviewed 2026-08-21.