[S0.5] Evidence Layer
All citations in this bible link to official US federal government sources, international standards bodies, or peer-reviewed public health organizations. No secondary or commercial sources.
| Ref | Agency | Document | URL |
|---|---|---|---|
| [E1] | FDA | HACCP Principles & Application Guidelines | https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-principles-application-guidelines |
| [E2] | FDA | FSMA Final Rule: Preventive Controls for Human Food (21 CFR 117) | https://www.fda.gov/food/food-safety-modernization-act-fsma/fsma-final-rule-preventive-controls-human-food |
| [E3] | FDA | Food Labeling & Nutrition Portal | https://www.fda.gov/food/food-labeling-nutrition |
| [E4] | FDA | Food Allergens (FALCPA + FASTER Act) | https://www.fda.gov/food/food-allergensgluten-free-guidance-documents-regulatory-information/food-allergen-labeling-and-consumer-protection-act-2004-falcpa |
| [E5] | FDA | FDA Food Code 2022 | https://www.fda.gov/food/fda-food-code |
| [E6] | USDA FSIS | Food Safety Portal (Inspection, HACCP, Safe Temps) | https://www.fsis.usda.gov/food-safety |
| [E7] | Codex Alimentarius | General Principles of Food Hygiene CXC 1-1969 Rev.2020 | https://openknowledge.fao.org/handle/20.500.14283/cc6125en |
| [E8] | WHO | Food Safety Fact Sheet | https://www.who.int/health-topics/food-safety |
| [E9] | FDA | 21 CFR Part 101 — Food Labeling | https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=101 |
| [E10] | CDC | Food Safety Surveillance & Outbreak Reports | https://www.cdc.gov/foodsafety/ |
| [E11] | USDA FSIS | Safe Minimum Internal Temperature Chart | https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-minimum-internal-temperature-chart |
| [E12] | FDA | Bad Bug Book 2nd Edition | https://www.fda.gov/food/foodborne-pathogens/bad-bug-book-second-edition |
| [E13] | FDA | FSMA Final Rule: Traceability Records (Section 204) | https://www.fda.gov/food/food-safety-modernization-act-fsma/fsma-final-rule-requirements-additional-traceability-records-certain-foods |
| [E14] | FDA | Managing Food Safety: Voluntary Use of HACCP | https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/managing-food-safety-manual-voluntary-use-haccp-principles-operators-food-service-and-retail |
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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.