Each business is responsible for applying the HACCP principles; small and less developed businesses may use flexible approaches (a HACCP based system consistent with the seven principles but not following the layout of section 19, or recording monitoring results only when a deviation occurs) provided all seven principles are considered, the flexibility reflects the operation, its resources, infrastructure, processes and knowledge and the risk of the food, and safety is not endangered. Where expertise is lacking in house, advice is obtained from trade and industry associations, independent experts or competent authorities, and sector specific HACCP guides are used only where specific to the foods and processes concerned, with a full explanation of the basis of the plan given to the FBO, which remains responsible for the system and for producing safe food. Ongoing HACCP training remains necessary.
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.