Written hygiene procedures follow the risk assessment and cover the relevant harvest and postharvest work. Signs or pictograms in the main language of the workforce explain the hygiene rules that apply to workers, visitors and subcontractors. Where protective clothing and equipment are needed, the employer supplies them and has them cleaned, maintained and stored so food safety risk stays low. Hands are washed whenever they could contaminate product, including before starting work and after using the toilet. The procedures also cover contamination by bodily fluids, reporting of illness (vomiting, jaundice, diarrhoea), keeping sick people away from product and deciding when they may return, and covering cuts, with gloves where appropriate. Observation shows the rules are not being broken.
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.
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 1 it maps to, and the evidence behind each claim, over MCP and REST.