The methods and responsibility for maintaining and repairing plant, equipment and buildings are documented, planned and implemented to minimise contamination of product, packaging or equipment (11.2.1.1). Routine maintenance in processing, handling and storage areas follows and is recorded against a maintenance control schedule covering buildings, equipment and other areas critical to product safety (11.2.1.2); failures are documented, reviewed and their repairs added to the schedule (11.2.1.3). Site supervisors are told before maintenance or repairs in these areas (11.2.1.4), and the maintenance and site supervisors are informed of any work posing a potential product safety threat (such as wire offcuts, damaged light fittings, loose overhead fittings), with work done outside operating times where possible (11.2.1.5). Temporary repairs pose no food safety risk, are included in inspections and cleaning, and have a plan for completion so they do not become permanent (11.2.1.6). Food-contact equipment and equipment above it use controlled food-grade lubricant (11.2.1.7). Paint in food areas is suitable, in good condition and not applied to product contact surfaces (11.2.1.8).
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.