Zoning
Under food hygiene legislation, measures must be put in place to protect against cross-contamination. By the introduction of zoning, which is the segregation of work areas/stations and equipment, the likelihood of cross-contamination can be greatly reduced or prevented.
Where physical separation of the various food preparation areas is not possible then preparation of raw and cooked/ready to eat food must be carried out at different times with a cleaning step in between.
Where possible the same staff should not be involved in preparing or handling raw food and cooked/ready to eat food. It is worth noting that when designing a food premises account must be taken of the efficient usage of labour (avoidance of wasteful journeys) and the handling of waste.
A colour coded system for utensils and chopping boards will eliminate the need to use the same equipment for all food types thus reducing the possibility of cross-contamination.
The possibility of allergenic contamination is also a factor when preparing food and consideration should always be given to the final consumer when working with recognised food allergens.
