Maintenance programmes cover every piece of equipment relevant to food safety and, where relevant, call for temporary repairs to be made permanent. Requests that affect product safety or present a food safety risk get priority, and a temporary repair never compromises food safety. Lubricants and heat-transfer fluids are food grade wherever direct or indirect product contact is possible, and preventive and corrective programmes are documented. Returning maintained equipment to production includes cleaning and disinfection as needed, a pre-use inspection where required, and removal of potential contaminants from the machinery and its surroundings after the work. Maintenance itself is done in a way that does not affect food safety.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.