High-risk food is processed under controlled conditions so sensitive areas where it has passed a kill step or food safety intervention, or undergoes post-process handling, are protected or segregated from other processes, raw materials and raw-material handlers (11.7.1.1); ambient air in high-risk areas is tested at least annually to show it poses no risk (11.7.1.2); high-risk areas are serviced only by dedicated staff (11.7.1.3); anyone going in changes into clean clothes and shoes, or puts on temporary protective overgarments, through access points designed for changing into distinctive protective clothing and high personal hygiene (11.7.1.4); product transfer points preserve segregation and minimise cross-contamination (11.7.1.5).
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.