Factory buildings and facilities (storage, raw material and product handling, preparation, packing and storage areas and the rest), indoors and out, are designed, built and maintained with food safety risk kept to a minimum. Equipment layout, drainage and lighting included, and the movement of people, materials and work are planned for their purpose with the same aim.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.