Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)
Section 9: Establishment, design of facilities and equipment – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)

Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022) 9.1.2: 9.1.2 Design and layout of the food establishment

Design and layout allow adequate maintenance and cleaning, and the flow of operations, including movement of people and materials, prevents or keeps cross-contamination to a minimum. Areas with different hygiene levels (raw material versus finished product areas, for example) are separated by physical barriers, distance, one way traffic, air movement, or scheduling at different times with cleaning and disinfection between.

Maintained by Gerard Blokdyk

What else in your programme already covers this

This control maps to 4 controls across 2 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.

US FDA Food Code 2026 · 3 controls

  • 4-401-4-402 4-401 and 4-402 Location and installation of equipment
  • 6-202.17-112 6-202.17 to 6-202.112 Outdoor areas and living or sleeping quarters
  • 6-401-6-405 6-401 to 6-405 Location and placement of facilities
  • cl3 Clause 3 General design and construction requirements

Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.

Other controls in Section 9: Establishment, design of facilities and equipment – Codex General Principles of Food Hygiene (CXC 1-1969, Rev. 2022)

Query this from an agent

The graph holds this control, the 4 it maps to, and the evidence behind each claim, over MCP and REST.