Key processing steps that contribute to safe and suitable food (cooking, chilling, freezing, drying, packaging and others) are identified and controlled. Where formulation (adding acids, salts, preservatives or other compounds, or adjusting pH or water activity to stop growth) is used to control pathogens, systems ensure the product is formulated correctly and the controlling parameters are monitored.
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.