Equipment and containers that contact food are suitable for food contact, made of materials that are not toxic in their intended use, and designed, built and located according to hygienic design principles so they can be adequately cleaned (single use containers apart), disinfected where necessary, and maintained or thrown away as needed to avoid contaminating food. Where necessary equipment is durable and movable or can be taken apart for maintenance, cleaning, disinfection and pest inspection.
This control maps to 4 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 4 it maps to, and the evidence behind each claim, over MCP and REST.