The site is designed or adapted and kept fit for its operation. Buildings and their facilities have the function, position and layout each workspace needs and are built from materials that prevent or keep down food safety hazards. Drainage is designed, built, sited and maintained so it cannot contaminate materials or products, with enough capacity for the flows expected, including flows entering the site and leaving it towards affected parties.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.