Sanitation Standards

2.1. Segregation of “dirty” and “clean” duty areas

To protect food processing plants against cross-contamination it is important to segregate different areas, e.g. those where allergens are handled from free-of-allergen areas, raw vs. cooked, and clean vs. dirty areas. Essentially, clean spaces should be barricaded from contaminants e.g. with physical barriers and the layout of workspaces that follows the workflow from receiving uncleaned raw materials to clean processing and packaging areas.