Water, including ice and steam, is of a quality and quantity that meets the operation's needs without creating a food safety hazard. The organization sets microbiological, chemical and physical criteria for water (ice and steam included) that goes into food, touches food-contact surfaces or is used for cleaning, and monitors against them. Water unfit for food or food contact runs in its own clearly identified system and is prevented from entering the food water system.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.