Precondition (mandatory for certification). Food sold or provided daily carries nutrition information at point of decision (calories, macronutrients and total sugar for packaged and bulk foods; calories displayed and macronutrients and sugar on request for standard menu items); kitchens preparing food offer annual food allergy training to all food service staff covering listed topics with a trained staff member present during service, and dining areas carry signage inviting allergy disclosure; commercial dining either keeps standard items to 25 g of sugar or less in each serving, or else labels sugar content or high-sugar items with an explanatory icon. Parts: (a) Provide Nutritional Information; (b) Address Food Allergens; (c) Label Sugar Content.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.