Clean equipment and utensils, laundered linens and single-service and single-use articles are stored clean and dry, away from splash and dust, at least 15 cm (6 inches) off the floor (closed packages may sit on movable dollies, pallets or racks); clean equipment and utensils are stored self-draining, covered or inverted; single-service articles stay in their protective package or are otherwise protected. They are not stored in locker rooms (except packaged linens and single-service articles), toilet rooms (Pf), garbage or mechanical rooms, or under unshielded sewer lines, leaking or condensing pipes, open stairwells or other contamination. Single-service articles and clean utensils are handled, displayed and dispensed so food and lip contact surfaces stay clean, unwrapped cutlery is presented handle first, and single-service items for self-service are individually wrapped or in approved dispensers. Soiled tableware is removed without contaminating clean tableware; preset tableware is wrapped, covered or inverted, or unused settings are removed when guests sit or cleaned and sanitized before reuse. Sanitized items are not rinsed again unless a potable rinse is applied by a properly operated machine after hot water or a chemical sanitizer whose EPA label calls for rinsing.
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.