Where product safety could be at risk, visitors and contractors must be told which symptoms, infections, diseases or conditions bar them from areas where food is open. Where the law allows, they must fill in a health questionnaire, or confirm in another way that they have no symptoms, before they enter areas used for raw materials, preparation, processing, packing or storage.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.