Machines that sanitize crockery, cutlery and glassware, or food contact surfaces, are designed so that the sanitizing rinse temperature and the time utensils spend in it (or the time and temperature combined across the wash, rinse, sanitizing and drying cycles) are enough to sanitize them. A note cites the AS 2945 benchmarks of 80°C for 2 minutes, 75°C for 10 minutes or 70°C for 15 minutes.
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.
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The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.