Staff keep themselves very clean and, where appropriate, wear protective clothing and footwear suited to the task and cover their hair and beards. Cross-contamination by people is prevented by adequate handwashing and, where necessary, gloves, with measures so gloves do not become a contaminant. Staff, glove wearers included, clean their hands regularly, particularly at the start of food handling, on returning from breaks, straight after going to the toilet, and after touching waste, raw unprocessed foods or other contaminated material that could contaminate other food. Hands are washed with soap and water, rinsed and dried without recontaminating them; hand sanitizers do not replace handwashing and are used only after washing.
This control maps to 4 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 4 it maps to, and the evidence behind each claim, over MCP and REST.