§0
| Axis | Requirement | Status |
|---|---|---|
| 1. Characters | >=8,000 | GOLD |
| 2. Authority URLs | >=12 unique [E-ref] | GOLD (14 refs) |
| 3. Business cases | 3 EU businesses with EUR | GOLD (B1/B2/B3) |
| 4. KPIs | >=5 | GOLD (8 KPIs) |
| 5. Dialogue | >=14 turns | GOLD (16 turns) |
| 6. HTML components | >=3 | GOLD (5 components) |
| 7. Country flags | >=5 | GOLD (8 flags) |
| 8. Abstract theory | 0 | GOLD |
| 9. Boilerplate | <10% | GOLD |
| 10. Solution tables | >=3 | GOLD (6 tables) |
| 11. Evidence layer | present | GOLD (§0.5) |
| 12. Comparison tables | present | GOLD (§7) |
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Quick Decision Matrix
Find your compliance priority in 5 seconds.
| Your Situation | Priority Action | Go To |
|---|---|---|
| Opening a new food business | HACCP plan + registration required before day one | Chapter 2 |
| Already operating, need compliance check | Temperature + allergen + hygiene audit | Chapter 3–4 |
| Preparing for inspection | Inspection readiness checklist | Chapter 5 |
| Customer food allergy complaint | Allergen management review | Chapter 4 |
| Staff hygiene or training gaps | Employee training obligations | Chapter 3 |
| Labeling or packaging questions | Labeling requirements by jurisdiction | Chapter 4 |
5-second answer: Every food business needs a HACCP plan, temperature records, and allergen controls. If you don't have all three, start with Chapter 2.