Floor surfaces follow Table 3.1, which rates finishes by area (food and vegetable preparation, servery, store room, chillers and freezers, bin store, eating areas, wet washed areas). In summary: non-slip stainless steel with welded joints, epoxy grouted ceramic tiles, sealed quarry tiles, heat welded vinyl or laminated thermoset sheet (not beside hot fat appliances) and sealed epoxy resin suit food areas; vinyl tiles, carpet, sealed timber and cork are limited to less demanding areas such as stores and eating areas (steel trowelled case hardened concrete is also accepted for preparation floors under 3.1.3); plastic matting is for safety only and must be removable in sections for cleaning.
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.