Systematic Work Flow
To reduce the risk of cross-contamination, the work flow in food premises should ideally be linear and designed to separate clean and dirty processes. Work flow should be designed so that dirty processes (such as waste disposal) do not and pass-through clean processes (such as areas preparing ready-to-eat food).
Areas such as goods reception, dry goods store and vegetable store should be towards the rear of the premises. This not only ensures easy access for deliveries, but also prevents unnecessary soiling of kitchen or retail sales areas due to contamination from unwashed vegetables or soiled boxes. It also ensures that delivery personnel do not have access to food preparation areas.
