BRCGS Global Standard for Food Safety Issue 9 4.9.5.1: Wood kept out of open product areas unless a process requirement, with condition monitoring

What does 4.9.5.1 require?

Wood should be kept out of areas where product is open, unless it is needed for the process, as in maturation. Where its use cannot be avoided, its condition is checked for damage and splinters at a frequency set on risk, and wood that touches food is fit for purpose and free from taint, with any treatment legal and approved for food use.