§0.5 Evidence Layer — 14 Authority Sources
Every factual claim in this bible traces to one or more of the following primary sources. No secondary commentary, no approximations, no abstractions.
| Ref | Authority | Document | URL |
|---|---|---|---|
| [E1] | Codex Alimentarius | CXC 1-1969 Rev.2020 — General Principles of Food Hygiene (incl. HACCP Annex) | https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXC%2B1-1969%2FCXC_001e.pdf |
| [E2] | WHO | Five Keys to Safer Food Manual | https://www.who.int/publications/i/item/9789241594639 |
| [E3] | Codex Alimentarius | CXC 80-2020 — Code of Practice on Food Allergen Management | https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXC%2B80-2020%2FCXC_080e.pdf |
| [E4] | Codex Alimentarius | CXS 1-1985 — General Standard for the Labelling of Prepackaged Foods | https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%3A%2F%2Fworkspace.fao.org%2Fsites%2Fcodex%2FStandards%2FCXS%2B1-1985%2FCXS_001e.pdf |
| [E5] | FDA (US) | Food Code 2022 | https://www.fda.gov/food/retail-food-protection/fda-food-code |
| [E6] | European Commission | Regulation (EC) 852/2004 on the Hygiene of Foodstuffs | https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=celex%3A32004R0852 |
| [E7] | FSA (UK) | Safer Food, Better Business (SFBB) | https://www.food.gov.uk/business-guidance/safer-food-better-business |
| [E8] | MHLW (Japan) | HACCP-aligned Hygiene Management — Institutionalisation | https://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/haccp/index.html |
| [E9] | European Union | Regulation (EU) 1169/2011 — Food Information to Consumers (FIC) | https://eur-lex.europa.eu/legal-content/EN/ALL/?uri=celex%3A32011R1169 |
| [E10] | FDA (US) | 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 |
| [E11] | European Union | Regulation (EU) 2017/625 — Official Controls and Other Official Activities | https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=celex%3A32017R0625 |
| [E12] | EFSA | Zoonotic Diseases — Scientific Data and Risk Assessment | https://www.efsa.europa.eu/en/topics/topic/zoonotic-diseases |
| [E13] | WHO | Global Strategy for Food Safety 2022-2030 | https://www.who.int/publications/i/item/9789240057685 |
| [E14] | ANSES (France) | Good Hygiene Practice Guides (GBPH) | https://www.anses.fr/en/content/good-hygiene-practice-guides |
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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.