Cleaning uses physical means (heat, scrubbing, turbulent flow, vacuum or other methods that avoid water) and chemical means (detergents, alkalis, acids), separately or together; dry cleaning may be needed where water raises microbiological risk, and methods such as pressure washing must not spread contamination from floors and drains onto contact surfaces or product. Wet cleaning, where appropriate, removes visible debris, applies detergent to loosen soil and rinses (hot water where suitable); where necessary chemical disinfection follows, then a rinse unless the manufacturer states on a scientific basis that none is needed, at the right concentration and contact time. Procedures ensure every part of the establishment is clean and may be designed with experts. Written procedures, where appropriate, name the areas, equipment and utensils to clean and disinfect, who is responsible, the method and frequency, and the monitoring and verification activities.
This control maps to 7 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 7 it maps to, and the evidence behind each claim, over MCP and REST.