The organization keeps the conditions food safety needs. Where temperature or other conditions (filtration, humidity, air microbiology) apply, a control system is in place and monitored: it alerts the relevant people when conditions leave the specified limits and corrections and corrective action follow; automated recording of the storage and loading area conditions should be used, and without it monitoring at a suitable frequency is recorded as documented information; equipment that holds goods at specified conditions is calibrated for the purpose; and where settings can be adjusted, the logistic unit's controlled-condition settings are verified. Logistic units carrying goods under controlled conditions either reach the conditions before loading or reach them after loading without harming the goods. Documented information tells staff how the load is managed while in transit, including what to do if the specified conditions are not achieved.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.