Hazardous chemicals and toxic substances that could contaminate food are clearly labelled matching their contents, recorded in a current register and backed by current safety data sheets available to staff (11.6.4.1). They are stored in signed areas that are controlled, lockable and open only to trained people, adequately ventilated, used only for their intended storage without mixing (for example food-grade and non-food-grade), with pesticides, rodenticides, fumigants and insecticides separate from sanitisers and detergents, and stored so they cannot endanger finished product or contact surfaces; utensils and packaging are never stored there (11.6.4.2). They are used only per manufacturer instructions, controlled against contaminating materials, work in progress, product or contact surfaces, returned to storage after use and handled per national and local law (11.6.4.3). Daily supplies needed for sanitising water continuously, as processing aids, or to clean food-contact equipment in an emergency may be kept in or near processing if access is restricted to authorised people (11.6.4.4). Handlers, including of pesticides and cleaning chemicals, are fully trained in purpose, storage, handling and use, provided first aid equipment and PPE, and follow identification, storage, use, disposal and clean-up rules (11.6.4.5). Surplus, out-of-date and empty chemicals, pesticides, toxic substances and their containers are disposed of correctly, with primary containers never reused, segregated and secured before collection, and handed to an approved vendor for disposal (11.6.4.6). For hazardous spills there are containment instructions and PPE, spill kits and cleaning equipment (11.6.4.7).
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.