A separate documented inspection programme must keep the factory environment and equipment suitable for food production, with hygiene inspections of cleaning and housekeeping and fabrication inspections of doors, walls, facilities and equipment, at a risk-based frequency of no less than monthly in open product areas, results reported to the responsible personnel and corrective actions agreed and verified.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.