The HACCP team must identify and record every potential hazard that can reasonably be expected at each process step, considering the product, the process and the facilities. This includes hazards present in raw materials, introduced during processing or surviving it, and covers microbiological, physical, chemical and radiological contamination, fraud, malicious contamination and allergens. The team also considers the steps that come before and after the site in the supply chain.
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.
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 1 it maps to, and the evidence behind each claim, over MCP and REST.