Stage 1 focuses stage 2 planning by reviewing how far the organisation has identified PRPs appropriate to its business; has methods to identify and assess food safety hazards and to select and categorise control measures; has methods to identify and implement food safety legislation; has an FSMS designed to achieve its food safety policy; has an implementation programme that justifies going to stage 2; validates control measures and verifies activities and improvement in line with the standard; has documents and arrangements for internal and external communication; and whether further documents or information are needed in advance.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.