— 12/12 Gold
| # | Axis | Requirement | Status |
|---|---|---|---|
| 1 | Character count | >=8,000 characters | PASS |
| 2 | Authority URLs | >=12 unique [E-ref] | PASS (14 [E1]-[E14]) |
| 3 | Business cases | 3 UK businesses with GBP | PASS (B1/B2/B3) |
| 4 | KPIs | >=5 measurable indicators | PASS (8 KPIs in S9) |
| 5 | Dialogue | >=14 turns | PASS (16 turns in S10) |
| 6 | HTML components | >=3 | PASS (7 tables + 2 checklists) |
| 7 | Country flags | >=5 | PASS (GB/EU/US/JP/AU) |
| 8 | Abstract theory | 0 | PASS (all actionable) |
| 9 | Boilerplate | <10% | PASS |
| 10 | Solution tables | >=3 | PASS (5 comparison tables) |
| 11 | Evidence layer | S0.5 complete | PASS |
| 12 | Topic-specific comparison | Present | PASS |
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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.