Systems prevent or minimise microbial contamination, which spreads from food to food directly or through handlers, surfaces, cleaning equipment, splashes or airborne particles. Raw, unprocessed food that is not ready-to-eat is separated from ready-to-eat food physically or in time, with effective cleaning and where appropriate disinfection in between; surfaces, utensils, equipment, fixtures and fittings are cleaned thoroughly, and disinfected where necessary, once raw food has been prepared on them, especially meat, poultry and fish. Where contamination risk is high, access to processing areas may be restricted, for example through a changing facility where people put on clean (possibly colour coded) protective clothing, head and beard coverings and footwear and wash, and where necessary sanitize, their hands.
This control maps to 6 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 6 it maps to, and the evidence behind each claim, over MCP and REST.