The methods and responsibility for calibrating and re-calibrating measuring, testing and inspection equipment relied on for monitoring in the food safety plan, prerequisite programmes or other process controls, or for demonstrating that customer specifications are met, are documented and implemented, with related software validated as appropriate (11.2.3.1). Calibration is traceable to a national or international reference (standard or method) or achieves an accuracy fit for the use, with evidence for the reference method where no standard exists (11.2.3.2), on the schedule set by regulation or the manufacturer (11.2.3.3). Procedures resolve potentially affected product when equipment is found out of calibration (11.2.3.4); calibrated equipment is protected from damage and unauthorised adjustment or use (11.2.3.5); a directory of equipment requiring calibration and calibration records are kept (11.2.3.6).
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.