Equipment and utensils are hygienically designed, built and installed so they can be cleaned, disinfected where needed and maintained, and made of materials that pose no contamination risk in their intended use and normal operation. Equipment surfaces neither affect nor are affected by the product or the cleaning system, and product-contact surfaces are of materials chosen to prevent contamination and cross-contamination. Equipment is installed and used under the manufacturer's conditions or, failing those, sound technical and hygiene practice; it is run so hygiene is kept, cross-contamination avoided and contamination from the equipment itself (an oil leak, a gas emission) made unlikely; and it is inspected at a suitable frequency with action taken when it fails.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.