Water is potable to local, national or internationally recognised microbiological and quality standards wherever it is used for washing, thawing and treating food, handwashing, conveying food, as an ingredient or processing aid, cleaning food contact surfaces and equipment, making ice, or making steam that contacts food or heats water that contacts food (11.5.3.1). Microbiological analysis of water and ice verifies supply cleanliness, monitoring and treatment effectiveness, sampling at process or cleaning supply points or within the site, at a risk-based frequency of at least once a year (11.5.3.2), with analysis following reference methods and standards (11.5.3.3).
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.