The organization sets up, puts into effect, maintains and updates PRPs that help prevent or reduce contaminants, food safety hazards included, in products, in product processing and in the work environment. The PRPs suit the organization and its context and the size and type of operation and the nature of its products; they are applied throughout the production system, either generally or for particular products; and the food safety team approves them. When choosing and setting them up, the organization identifies the statutory and regulatory requirements that apply and the customer requirements agreed by both sides, and should consider the relevant part of ISO/TS 22002 and any relevant standards, codes of practice and guidelines. It takes into account: how buildings are constructed and laid out, with their utilities; how premises are laid out, including zoning, workspaces and staff facilities; how air, water, energy and other utilities are supplied; pest control, disposal of waste and sewage, and support services; whether equipment is suitable and accessible for cleaning and maintenance; approval and assurance of suppliers of raw materials, ingredients, chemicals and packaging; receipt, storage, dispatch, transport and handling; preventing cross contamination; cleaning and disinfection; personal hygiene; product information and consumer awareness; and other matters as appropriate. Documented information sets out how the PRPs are selected, set up, monitored and verified.
This control maps to 14 controls across 12 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 14 it maps to, and the evidence behind each claim, over MCP and REST.