Food safety · FDA Food Code and state amendments
Is your food safety guidance actually current?
Stetmark checks AI assistants, handbooks, SOPs, and training content against what the food code actually requires, in the edition and jurisdiction in force. Every finding is cited to a section and written by a credentialed food safety professional.
Now accepting pilot clients in Minnesota, Iowa, and Wisconsin.
This is what a finding looks like
What an AI assistant told a kitchen manager
Cooked food needs to get from 135°F to 41°F within six hours.
Incomplete, and the missing part is the one that matters. Cooling has two stages: 135°F to 70°F within 2 hours, then 70°F to 41°F within the remaining 4. Food that misses the 2-hour mark fails, even if it reaches 41°F by hour six.
Safety-critical · FDA Food Code 3-501.14(A) · 2022 model code
Guidance goes wrong in three places
AI assistants
Fluent, confident, and wrong on the details. Nobody at the vendor holds the credential to catch it.
Published content
Handbooks, SOPs, and training material built on a code edition that has since changed.
Across jurisdictions
One national SOP, fifty different adoptions. The general rule is easy; the local requirement is easy to miss.
Due-diligence audits for lenders and funders
Banks, CDFIs, NGOs and investors funding food businesses commission an independent food safety audit before or during funding: license and inspection history, food safety plan and records review, a facility walk-through, and a findings report with risk rating and corrective actions. See funder audits.
Ten percent of revenue funds corrections to public agency guidance — published free, experts paid at standard rates, never tied to a sales conversation.