Using the product and process descriptions and hazard and control information from suitable sources, the FBO decides whether its GHPs and other programmes are enough to address safety and suitability or whether some GHPs need more attention (for instance more frequent, specific cleaning of a cooked meat slicer to prevent Listeria build-up, or of a conveyor belt in direct contact with sandwiches). If greater attention to GHPs still cannot ensure safety, a HACCP system is implemented.
This control maps to 1 controls across 1 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 1 it maps to, and the evidence behind each claim, over MCP and REST.