The premises give food handlers and other staff enough space to handle food and do the other work of the business: room for preparing and serving food, for keeping raw food apart from ready-to-eat food, cooked items included, during preparation and storage, and for washing and sanitizing utensils and equipment; and storage room for dry goods, chilled and frozen food, fresh produce, returned or recalled food, packaging, utensils and equipment, cleaning equipment and chemicals, staff clothing and belongings, garbage and recycling, hot water (and cold water where stored on site) and any other goods the business uses. Cool room, refrigerator, freezer and hot holding capacity (display units included) is large enough to meet Standard 3.2.2 for potentially hazardous food, with spare capacity for other chilled, frozen or hot food.
This control maps to 1 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.
Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.
The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.