Food is thawed in suitable equipment and rooms; water thawing uses continuous flow so exchange rate and temperature do not cause deterioration or contamination, with overflow going to floor drains or plumbed, not onto the floor (11.7.2.1); air thawing is controlled in rate and temperature (11.7.2.2); packaging and cartons stripped from thawed product are contained and removed regularly (11.7.2.3).
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.