The design and construction of processing facilities shall be suitable for the intended operations of the premises and shall ensure compliance with the operational requirements of the applicable processing and sanitation and hygiene procedures. The design of premises shall prevent cross contamination from raw to finished food areas. Where there is potential for cross contamination, finished food shall not enter raw food preparation areas and the movement of personnel shall be controlled so that they do not go directly from a raw material area into a finished exposed food area. The entry of personnel to finished food areas should not be possible except through facilities which provide for clean protective clothing, hand washing and either a change of footwear or going through a sanitising foot bath. The raw meat would otherwise be stored in a suitable temperature-controlled store and only brought into the cook facility as required in production.
Product is cooked in the same facility as the cooked product handling operations.
Raw prepared food is transferred to this facility for immediate cooking and subsequent handling operations of the cooked product are not jeopardised by the cooking operation. 11.2.5Process room atmosphere Process rooms shall be designed and constructed to maintain process room atmospheres in accordance with the requirements of Manual 3. The use of disposable protective coverings is an acceptable alternative. 11.3.3 Equipment used to heat food shall be designed to achieve the required temperatures as rapidly as necessary to achieve food safety objectives. Equipment shall be designed to allow temperatures to be monitored and controlled.