Scientific Editorial Policy
Food safety is a science, and our content must meet a scientific standard. This policy explains how GIFSQ keeps its scientific content accurate.
Sources we use
We use Codex Alimentarius standards, FAO and WHO guidance, FDA regulations and guidance, Health Canada and CFIA publications, peer-reviewed scientific publications, university syllabi, and standard textbooks (as reference). For Nepal-specific law and standards, we use the Department of Food Technology and Quality Control (DFTQC), the Nepal Gazette, and the Nepal Law Commission.
Verification
Facts and figures are checked against the source before publishing and checked again after. Where possible, a figure is confirmed against at least two sources. We do not invent act numbers, dates, penalty figures, or country statistics. When sources disagree, we say so and name both versions.
Worldwide scope
Our Food Tech Notes are written for a worldwide audience. We do not present one country’s standards, regulations, or data as the worldwide content. Where a topic is country-specific, we say which country it applies to.
Notation and units
We use proper scientific notation: chemical formulas with subscripts (H2O, CO2), temperatures in degrees Celsius, pH, and standard SI units. Figures and derivations are checked point by point against the book and the science.
Updates and corrections
Science and regulation change. When a standard, limit, or regulation changes, we update the affected content. If an error is found, we correct it promptly. Readers can report an error to info@gifsq.com.
Limits
Our content explains the science and the general requirements. It does not replace the current text of a regulation, a standard, or professional advice for a specific situation. See our Disclaimer.
How content is reviewed
Every piece names its author or responsible contributor. Content is written by the GIFSQ team, led by founder Umesh Ghimire, and checked twice for accuracy before it is published: once against the source, and once after publication. Where a topic carries higher risk or complexity, it is checked by a reviewer with relevant food safety or quality experience before it is published.
What review checks
Review checks that references support the material claims, that the jurisdiction and the applicable standard edition are stated, and that legal obligations, recommendations, and voluntary requirements are kept distinct. A statement says plainly whether it is legally binding, voluntary, scheme specific, or a scientific recommendation. ISO standards, regulatory requirements, and GFSI benchmarking requirements are not interchangeable, and our content does not treat them as if they were.
Dates, versions and corrections
Technical pages record a publication date and a last reviewed date. When a standard, limit, or regulation changes, the affected content is updated and its sources are re-checked. When a significant error is found, we correct it promptly and note the correction on the page with the date of the change. Readers can report an error to info@gifsq.com.
Conflicts of interest
Contributors declare any relevant conflict of interest where one exists. Advertising does not influence what we write, how we review content, or what we recommend. Editorial decisions are made independently of advertising.
Last updated: 14 November 2026
