Management establishes and keeps a positive food safety culture that recognises the role of human behaviour: commitment of management and every employee to safe food, leadership that sets direction and involves staff, hygiene awareness across the business, open communication (deviations and expectations included) and enough resources for the system to work. Management also makes the food hygiene system effective by communicating roles, responsibilities and authorities clearly, protecting the system's integrity when changes are planned and made, checking that controls are performed and working and that documents are current, providing suitable training and supervision, ensuring regulatory compliance, and encouraging continual improvement in line with new science, technology and good practice.
This control maps to 3 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 3 it maps to, and the evidence behind each claim, over MCP and REST.