Cooling, heating and hot and cold holding equipment is sufficient in number and capacity to keep food at Chapter 3 temperatures (Pf). A sink with at least three compartments large enough for the largest items is provided for manual washing, rinsing and sanitizing (Pf), or a warewashing machine or approved alternative equipment (pressure sprayers, foamers, task specific equipment, brushes, receptacles, or an approved two-compartment sink used only for limited batch cleaning of kitchenware with solutions made up just before use and drained after, using a detergent-sanitizer or hot water immersion, never for continuous warewashing). Drainboards, racks or tables hold all soiled and clean items accumulating during operation; ventilation hoods are sufficient to prevent grease or condensation on walls and ceilings; and a mechanical washer and dryer are provided if work clothes or linens are laundered on site (not needed if only wiping cloths are laundered and used moist or air dried).
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.