A risk-based environmental monitoring programme covers all food manufacturing processes and surrounding areas that affect them, with documented and implemented responsibility and methods (2.4.8.1). A sampling and testing schedule sets at least the pathogens or indicator organisms for the industry, the number and frequency of samples, the sampling locations and their rotation, and what to do when results come back high or unwanted (2.4.8.2). Results are monitored, tracked and trended, and preventive action under 2.5.3.1 is taken on unsatisfactory results or trends (2.4.8.3).
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.