Establishments and equipment are kept in a condition that makes cleaning and disinfection possible, lets them work as intended, and prevents contamination from sources such as pests, metal fragments, glass, plastic, wood, paper, chemicals, flaking plaster or other debris. Cleaning removes food residues and dirt, allergens included, with methods and materials suited to the business, food and surface, followed by disinfection where needed (especially for contact surfaces). Hygiene is kept during cleaning and maintenance; cleaning products in food preparation and storage areas are suitable for food contact surfaces; chemicals are handled, diluted and timed as the manufacturer instructs and stored apart from food where necessary in clearly identified containers; cleaning tools are designated for different hygiene zones (food contact and non-contact, for example), stored so they do not contaminate, and kept clean, maintained and replaced so they do not spread contamination.
This control maps to 5 controls across 2 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 5 it maps to, and the evidence behind each claim, over MCP and REST.