Equipment and utensil specifications and purchasing procedures are documented and implemented (11.1.7.1); equipment is designed, built, installed, operated and maintained to meet regulations and not threaten product (11.1.7.2); equipment stores allow hygienic, efficient storage, with food-contact and non-food-contact equipment segregated where possible (11.1.7.3); contact and non-contact surfaces in handling, raw material, packaging and cold storage areas are of materials that add no food safety risk (11.1.7.4); processing equipment (conveyors, benches and tables, mixers, graders, mincers and the like) are hygienically designed and sited for cleaning, with smooth, impervious surfaces free of cracks and crevices (11.1.7.5); containers, tubs and bins for edible and inedible material are non-toxic, smooth, impervious and cleanable, with inedible bins clearly marked (11.1.7.6); equipment and utensils are cleaned after use or at a set, validated frequency and stored clean and serviceable against microbiological or allergen cross-contact (11.1.7.7); forklifts and other vehicles working in cold stores or in handling, processing and contact zones are built and driven so they create no food safety hazard (11.1.7.8); non-conforming equipment is identified, tagged or segregated for repair or disposal to prevent inadvertent use, with records kept (11.1.7.9).
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.