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To prevent food poisioning, premises are often designed in a linear flow: Back door: products arrived > Sink: Product cleaned > Fridge: Product stored at correct temperature > Preparation area > Cooking Area > Service Area The main aim is to prevent cross-contamination amongst products. Also fridges are designed in a way whereby raw meat is stored below ready to eat products such as salad leaves. Any product which is ready to eat is a HIGH-RISK product, and needs to careuflly handled with a food business to prevent contamination. To prevent food spoilage, a premises should be designed to encourage stock rotation, perhaps through adequate storage space.

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