Staff facilities are sized and equipped for the workforce, designed and run to keep food safety risk low, and kept clean and in good repair. Sanitary areas have hand-washing points with warm running potable water, liquid soap and hand-drying means; where highly perishable unpackaged food or sensitive goods are handled there are also touch-free taps, hand disinfection, hygiene equipment, signage and touch-free waste bins. Rules and facilities govern personal belongings and food brought in, from the canteen or from vending machines, which may only be kept and eaten in set areas. Suitable changing rooms exist, with outdoor and protective clothing kept apart where needed; toilets do not open straight onto food handling areas, are ventilated, and air never flows from dirty to clean areas. Plus module: access to rooms with open or highly perishable food is controlled by risk, foreign material risk from personal items is assessed and minimised, hand hygiene effectiveness is checked, adequate hand, boot and clothing hygiene points serve open-food and social areas, and changing areas lead directly into open-food areas (exceptions justified).
This control maps to 2 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 2 it maps to, and the evidence behind each claim, over MCP and REST.