The business identifies the food safety hazards that could reasonably be expected in the absence of any control measure, defines control measures that limit those hazards at each control point, and risk assesses the hazards to decide which should be treated as critical control points. The likelihood and severity of each hazard are considered; control measures are preventive (training, equipment maintenance, standard practices) rather than monitoring; management verifies the measures are implemented and the documentation is current; and CCP determination must be verifiable, typically through a decision tree or an experienced team.
This control maps to 2 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 2 it maps to, and the evidence behind each claim, over MCP and REST.