Physical barriers and procedures keep physical, chemical and microbiological contamination risk low. Glass and hard plastic are avoided where possible, otherwise registered, inspected and covered by a breakage procedure with records; staples and pins are restricted, exposed product is covered, and screens, magnets, sieves, filters or metal or X-ray detection are used as needed. Chemicals are authorised where required, used as the maker directs by competent staff, labelled and locked away from food, and lubricants that may touch food are food grade. Areas at risk of microbial cross-contamination are identified and controlled, for example by separating raw from ready-to-eat, physical walls, dedicated workwear at access points, segregated traffic and tools, airflow and zoning.
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.