Dry cleaning (brushing, scraping, vacuuming) is used only on surfaces soiled with dry non-TCS residues, with dedicated tools. Food debris is scraped into waste or removed in a prewash cycle, with preflushing, presoaking or scrubbing where needed. Items are racked in warewashers to get unobstructed spray and to drain. Surfaces and utensils are washed effectively by suitable means (detergents, acid, alkaline or abrasive cleaners, hot water, brushes, pads, high-pressure sprays, ultrasonic devices) chosen for the equipment and soil; fixed or oversized equipment is disassembled as needed, rough cleaned and washed with alternative manual equipment. Washed items are rinsed to remove abrasives and chemicals: a distinct water rinse before sanitizing in three-compartment sinks or equivalents and 3-step CIP; a detergent-sanitizer with approved alternative equipment or CIP; a rinse integrated in hot water immersion in a two-compartment sink; or a rinse integrated in sanitizer application in machines or sprayers.
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.