The HACCP team must review the plan and the prerequisite programmes at a minimum every year, and before any change that could affect food safety, such as new raw materials or suppliers, recipe changes, changes to processing, cleaning, flow or equipment, changes to packaging, storage or distribution, changes in consumer use, emerging risks including known adulteration, significant incidents, and new scientific information. Any resulting changes are built into the plan, documented and validated.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.