Because poor time and temperature control during cooking, cooling, processing and storage is among the commonest causes of operational failure, systems ensure temperature is controlled wherever it affects safety or suitability. They take account of the food's nature (water activity, pH, likely microbial load and types), the effect on microorganisms (time in the danger zone), intended shelf life, packaging and processing method, and intended use (further cooking or ready-to-eat), and set limits for acceptable variation in time and temperature. Temperature control systems that affect safety and suitability are validated and, where appropriate, monitored with records kept, and temperature monitoring and recording devices are checked and calibrated at regular intervals or when needed.
This control maps to 10 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 10 it maps to, and the evidence behind each claim, over MCP and REST.