Who should not be given access to facility food areas?

In food safety management, controlling access to food areas is essential for maintaining hygiene and preventing contamination. Customers should not be given access to facility food areas because they can introduce various risks, such as pathogens, allergens, or foreign objects into environments that are meant to be controlled and clean. Food facilities are designed to maintain stringent cleanliness standards, and having unauthorized individuals, such as customers, in these areas could compromise food safety protocols.

Employees are typically trained in food safety procedures, ensuring they follow necessary hygiene practices. Suppliers deliver goods under specific conditions and can access the food areas only to fulfill their roles while adhering to food safety guidelines. Cleaning staff are also essential and are trained to maintain sanitary conditions within food preparation areas.

Hence, limiting access to authorized personnel, namely employees, suppliers, and cleaning staff, while restricting customers from these areas helps protect the food supply from contamination and ensures compliance with food safety regulations.