The premises have the cleaning and sanitizing equipment set out in Table 4.1 and Table 4.2. Table 4.1: premises selling only prepackaged food and drink or uncut produce need at least a single bowl sink; all other premises need a double bowl sink, or a dishwasher or glasswasher with a single bowl sink (where every food contact item fits the machine), or a double bowl sink with a dishwasher or glasswasher (where some items are washed in the sink), or a three bowl sink where a rinse is needed before or after sanitizing. Table 4.2: a pot sink big enough for the largest item where large equipment is washed by hand without sanitizing, a double pot sink where such items also need sanitizing, designated food preparation sinks where food is prepared by immersion in water, a cleaner's sink, floor waste or similar where floors are wet washed, and hose connections where floors or equipment are hosed.
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.