The FBO's food hygiene system follows the eight general principles: control safety and suitability with a science based, preventive approach in which GHPs keep contaminants in the environment to a minimum; build HACCP on correctly applied prerequisite programmes including GHPs; know the hazards linked to raw materials and ingredients, the process and the production environment; rely on GHPs (some needing greater attention) where they suffice, and add control measures at CCPs where they do not; scientifically validate the control measures that are essential to an acceptable level of safety; subject control measures to monitoring, corrective action, verification and documentation scaled to the product and the size of the business; review the system periodically and whenever a significant change (new process, ingredient, product, equipment or scientific knowledge) could affect hazards or controls; and keep communication about the food and process open with everyone in the chain.
This control maps to 2 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 2 it maps to, and the evidence behind each claim, over MCP and REST.