A multi-disciplinary team must develop and manage the HACCP or food safety plan, drawing on quality assurance, technical management and production operations, plus any other function that is relevant. The team leader must know the Codex HACCP principles in depth and be able to show competence, experience and training (including any training the law requires), and team members must have specific HACCP knowledge and relevant understanding of the products, processes and hazards.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.