General principles of design

To achieve a satisfactory design, the following principles should be considered.

clean and dirty processes must be separated to minimise the risk of contamination. Colour coding may be used. Where possible:

A. work areas should be segregated into pre-cook and post-cook; and

B. a separate area should be provided for de-boxing and under wrapping raw materials.

workflow should be linear and progress in a uniform direction from raw material to finished product (from dirty to clean). This is essential to minimises risk of cross-contamination. Distances travelled by raw materials, utensils, food containers, waste food, packaging materials and staff should be minimised;