For surfaces that touch food and for processing equipment, the site must set the limits that separate acceptable cleaning from unacceptable cleaning, based on the relevant hazards (microbiological, allergen, foreign-body, or carry-over from one product to the next) and measured by visual, ATP, microbiological, allergen or chemical methods, and must define the corrective action for results outside those limits. Cleaning procedures that a prerequisite programme relies on to control a particular hazard must be validated, with records kept.
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.