In addition to the base clause, water that becomes an ingredient (ice and steam included, culinary steam among them) or touches product or product surfaces meets the quality and microbiological specifications that are relevant to the product, and water for cleaning or for uses with a risk of indirect contact (jacketed vessels, heat exchangers) meets requirements relevant to that application. Where supplies are chlorinated, tests show that residual chlorine at the point of use stays within the specification limits. Routing product-contact water through pipework that can be disinfected is recommended.
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.