For the functions marked (auditing and leading) the body sets the criteria for this item and how deep the knowledge and skill must go. The person can use the subcategory's own practice and vocabulary: relationships along the food chain, good practice for PRPs and control measures, the usual processes, the production technology and its processing vocabulary, typical equipment, facility design, packaging types and their attributes, microbiological and chemical names, good laboratory practice and the local terms.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.