Procedures are in place to sort out material not fit for human consumption, dispose of rejects hygienically, and protect food from pests and from chemical, physical, microbiological or other objectionable contamination during handling (such as sorting, grading and washing), storage and transport. Deterioration and spoilage are prevented by suitable measures, which may include temperature, humidity and other controls.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.