Written procedures keep good hygiene practice (GHP) in place, and the business is encouraged to write procedures for those control points too that never became CCPs yet would make food safer. GHP is checked at set intervals and its effectiveness verified; premises stay clean and sanitary, and food contact surfaces and utensils are sanitised ahead of use where that applies. In farming, GAP or GMP can stand in for GHP; whatever name is used, procedures must make processes routine and uniform wherever a potential hazard has been identified. The GHP areas to cover include time and temperature, specifications, keeping out microbiological, physical and chemical contaminants, allergens, incoming goods and packaging, siting and upkeep of premises, pests, waste, utilities, protective clothing, cleaning and sanitation with maintenance, choice of chemicals, and the people side (personal hygiene, health, illness and injury, behaviour, visitors); cleaning procedures are reviewed regularly and environmental swabbing is encouraged to confirm cleaning works.
This control maps to 2 controls across 2 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.