Appropriate action prevents contamination during production, and environmental conditions keep food free of contamination and, so far as practicable, hold back pathogen growth. Cooked food being cooled should reach 21 degrees inside two hours and 5 degrees within a further four, and reheated food should be brought rapidly above 60 degrees, except where local law or industry practice sets different figures or the operator can show its food is safe another way; where a process step must reduce pathogens to a safe level, a method accepted as achieving microbiological safety is used. A business that cannot meet the cooling times (for example in a hot climate) must prove its cooling process safe through microbiological testing, nominate its own cooling periods as close as possible to the stated ones, and keep the test results.
This control maps to 1 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 1 it maps to, and the evidence behind each claim, over MCP and REST.