Equipment is kept in repair to meet Parts 4-1 and 4-2, with doors, seals, hinges, fasteners and kick plates intact, tight and adjusted, and can opener blades kept sharp. Cutting boards and blocks that can no longer be cleaned and sanitized are resurfaced or thrown away. Microwave ovens meet 21 CFR 1030.10. Warewashing machines, sink compartments used for washing equipment, utensils or raw food or laundering cloths, and drainboards are cleaned before use, as often as needed during the day and at least every 24 hours. Warewashing machines run to the data plate and maker's instructions with accurate conveyor speed or cycle times. Warewashing sinks are not used for handwashing, and if used for wiping cloths, produce washing or thawing are cleaned before and after (and sanitized before and after for produce or thawing). Wash compartments contain a cleaning agent used per its label (Pf); wash, rinse and sanitize solutions are kept clean; and manual wash solution is at least 43°C (110°F) or the label temperature (Pf).
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.