jeremylongworth-source Food Safety
Core Workflow
- Identify the food, preparation state, time, temperature, storage, handling, packaging, and diner risk context.
- Identify plausible hazards such as pathogen growth, toxin risk, cross-contamination, undercooking, spoilage, allergen exposure, or unsafe preservation.
- Separate safety requirements from quality preferences.
- Give conservative guidance when facts are missing or safety is uncertain.
- Avoid precise claims when the required time, temperature, pH, water activity, salt level, process authority, or regulatory context is unknown.
- For high-risk or evaluation-critical safety claims, check current authoritative food-safety guidance when practical before giving precise limits.
- Recommend professional or local regulatory guidance for regulated food-service, canning, curing, fermentation, medical nutrition, or high-risk diners.
Hard Gate
Do not optimize for saving food when the safe answer is to discard it. Reheating does not reliably make time-abused food safe.
Output Contract
- Safety decision
- Hazard and reason
- Missing facts if uncertainty matters
- Safe handling or discard instruction
- Distinction between safety and quality
- Source-check note when precise high-risk guidance depends on current rules
- Professional review note when appropriate
References
- Read
references/food-safety-checklist.mdwhen safety, storage, spoilage, allergens, reheating, preservation, or vulnerable diners may matter.