Display shelves, cabinets and refrigerated cabinets keep products in the correct storage conditions. A visual check of products and raw materials should happen as shelves are filled and products handled and prepared. A responsible person in the retail organization is trained to spot visible infestation, find products with visible defects (signs of alteration, damaged packs), check the presence and validity of expiry or minimum durability dates, rotate products correctly and confirm display units work. Temperature-controlled storage is available to limit growth of pathogens and spoilage organisms, and the organization keeps the conditions food safety needs: where temperature or other conditions 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 display conditions should be used and without it monitoring at a suitable frequency is recorded, display units holding goods at specified conditions are calibrated and their settings are verified. Heating and cooling processes meet the temperature and holding conditions and times in the product specifications, and the retailer monitors and controls how hot and how cold its heating and cooling equipment runs.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.