The site documents and implements how new recipes are designed and developed and how a concept is brought into commercial manufacture, and who does it (2.3.1.1). New formulations, processes and fulfilment of product requirements are set up and then validated and verified, through plant trials and testing of the product where safety requires it; formulations are developed by authorised persons for the intended use, and where necessary shelf-life trials validate and verify pre-consumer handling and storage (including use-by or best-before dating), microbiological criteria and consumer preparation, storage and handling (2.3.1.2). Validation and verification by the food safety team covers the food safety plan of each new product and process up to commercial production and distribution, and whenever ingredient, process or packaging changes may affect safety (2.3.1.3). Formulations and processes in scope are reviewed when materials, ingredients or equipment change (2.3.1.4); process flows are designed so product follows approved formulations and cross-contamination is prevented (2.3.1.5); for every product, new or existing, records are kept of its design and recipe, its label compliance checks, its process flow, its shelf-life trials and its approvals (2.3.1.6).
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.