The business takes all practicable measures to process only safe and suitable food, takes all necessary steps to prevent contamination while processing, and where a step is needed to reduce pathogens to safe levels uses a step reasonably known to achieve microbiological safety. When processing potentially hazardous food that is not undergoing a pathogen control step it keeps to a minimum the time the food spends at temperatures that allow growth of infectious or toxigenic microorganisms. Cooked potentially hazardous food is cooled from 60°C to 21°C within two hours and from 21°C to 5°C within a further four hours, and previously cooked and cooled potentially hazardous food reheated for hot holding is rapidly heated to 60°C or above, unless in either case the business demonstrates that its own process will not harm microbiological safety (clause 25 sets how that can be shown).
This control maps to 2 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 2 it maps to, and the evidence behind each claim, over MCP and REST.