Food handlers handle and store products and materials so as to prevent damage or contamination: they enter processing only through personnel doors; doors stay closed and are not left open for long during waste removal or receiving; product, ingredients and packaging sit in suitable containers raised off the floor; waste is kept in designated bins and removed regularly; hoses for wash-down or compressed air are returned to racks after use instead of lying on the floor (11.4.1.1). People working in or visiting food areas do not eat or taste product in food contact zones except under 11.4.1.4; keep nails short and unpolished and wear no artificial nails, lash extensions or false lashes when handling exposed food; use hair restraints and beard covers where product is exposed; do not smoke, chew, eat or spit where product is produced, stored or exposed; and drink water only under conditions preventing contamination, with drinking water in clear, covered containers in designated places away from raw materials, packaging, tools and equipment (11.4.1.2). Personnel flow is managed to minimise contamination (11.4.1.3). Where sensory evaluation in a food contact zone is necessary, controls ensure food safety is not compromised, only authorised people evaluate, they keep a high standard of hygiene, it takes place in areas equipped for it, and its equipment is sanitised, maintained and stored apart from processing equipment (11.4.1.4).
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.