A written commissioning procedure based on risk must protect food safety and integrity while new equipment is installed. Once installed, the equipment must receive a hygiene clearance that is documented and be inspected by a member of staff with authority to accept it, and every affected procedure must be updated, for example those for training, operation, cleaning, environmental monitoring, internal audit and maintenance. Equipment must be designed and positioned so it can be cleaned and maintained effectively.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.