As appropriate to the business, allergens (for example milk, egg, peanut, tree nuts, soy, fish, crustacea, gluten-containing cereals such as wheat, and foods derived from all of these; the allergens of concern vary by country) are identified in every raw material, ingredient and product, and an allergen management system operates at receipt, in processing and in storage. It prevents allergens being present in foods whose labels do not declare them, and prevents cross-contact through physical or time separation with effective cleaning between foods of different allergen profiles, line changeover practice and product sequencing. If cross-contact still cannot be prevented when good controls are in place, consumers are told. Where necessary, food handlers receive specific allergen training (Codex CXC 80-2020 on allergen management gives more detail).
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.