The food safety team gathers, maintains and updates the preliminary documented information the hazard analysis needs, covering the statutory, regulatory and customer requirements that apply, the products, processes and equipment of the organization, and the hazards relevant to them. For every raw material, ingredient and material that contacts the product, the organization identifies the statutory and regulatory food safety requirements that apply and documents: biological, chemical and physical characteristics; composition, additives and processing aids included; source and provenance; how it is produced; how it is packaged and delivered; storage conditions and shelf life; any preparation before use; and food safety acceptance criteria or specifications. For every end product it identifies the requirements that apply and documents: the product name or identification; composition; characteristics relevant to food safety; shelf life and storage conditions; how it is packaged; labelling and handling instructions relating to food safety; and how it is distributed and delivered. It considers and documents the intended use, including handling that can reasonably be expected and mishandling or misuse that can reasonably be expected, identifies the consumers or users of each product where appropriate, and identifies groups that are particularly vulnerable to certain hazards. The food safety team sets up, maintains and updates flow diagrams for the products, product categories and processes covered, clear and detailed enough for the hazard analysis, showing the order and interaction of steps, outsourced processes, where materials, ingredients, processing aids, packaging, utilities and intermediates enter, rework and recycling, and the points at which end products, intermediates, by-products and waste leave the process; confirms the diagrams on site and keeps them; and describes the layout of the premises, food and non-food areas included, the equipment and materials that contact food, processing aids and the flow of materials, the PRPs in place, process parameters, control measures and how strict they are, and the external requirements that influence which control measures are chosen and how strict they are, including variation by season or shift, all kept as documented information.
This control maps to 10 controls across 4 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 10 it maps to, and the evidence behind each claim, over MCP and REST.