Before applying HACCP, the FBO has prerequisite programmes in place, GHPs included, set up under Part One of this code, the relevant product and sector Codex codes and competent authority requirements, and these programmes are well established, fully working and verified where possible. Management is aware of and committed to food safety, and managers and staff have appropriate, ongoing HACCP training. The HACCP approach is tailored to the business (hazards, CCPs and limits, monitoring, corrective actions and verification may differ from those in a code of practice). The system is reviewed periodically and whenever a significant change (new process, ingredient, product or equipment) could affect hazards or controls, including periodic review where HACCP concluded that no CCPs are needed.
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.