The HACCP plans are built, put into practice and kept current by a team whose members are trained and experienced. Before writing a plan the team studies the products the business handles and the operations in scope, and works out how end users or consumers will use each product, allowing for vulnerable groups where relevant. Each product gets a written description: what it is made of (allergens included), its physical, chemical and microbiological properties, how it is processed, its packaging, shelf life, storage needs, usage instructions, target consumers and distribution route. Limits that already exist for a hazard (additive maxima, regulatory microbiological criteria, veterinary residue limits, heat treatments prescribed by authorities) are built in, and the team also thinks about what could go wrong if the product is misused.
This control maps to 3 controls across 1 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.
Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.
The graph holds this control, the 3 it maps to, and the evidence behind each claim, over MCP and REST.