Enclosed processing and food handling areas have adequate ventilation, with positive air pressure where appropriate against airborne contamination (11.1.6.1); ventilation equipment in storage and handling areas is cleaned under 11.2.5 (11.1.6.2); extractor fans and canopies are fitted where there is open cooking or heavy steam, with capture velocities that stop condensation and remove heat, fumes and aerosols outside through a hood over the cookers (11.1.6.3); exhaust vents and fans are proofed against insects, sited so as not to contaminate and kept clean (11.1.6.4).
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.