Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
Section 9: Establishment, design of facilities and equipment – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)

Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) 9.2.4: 9.2.4 Temperature control facilities

Depending on the operations, adequate facilities exist to cook, heat, cool, chill and freeze food, to store chilled and frozen food and, when necessary, for controlling room temperature to keep food safe and suitable.

Maintained by Gerard Blokdyk

What else in your programme already covers this

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.

  • 4-301 4-301 Equipment numbers and capacities

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.

Other controls in Section 9: Establishment, design of facilities and equipment – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)

Query this from an agent

The graph holds this control, the 1 it maps to, and the evidence behind each claim, over MCP and REST.