Senior management must set and keep up a plan to build and keep improving the site's culture of food safety and quality. The plan covers activities in every part of the site that affects product safety, designed at least around open communication, training, feedback from employees, the behaviours needed, and measurement of performance on safety, authenticity, legality and quality; it includes an action plan with timescales and measures, and an assessment of how well finished activities worked. It is reviewed and updated at least once a year.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.