A segregation protocol is a documented set of rules and procedures for keeping foods, ingredients, equipment, people or processes separate to prevent contamination, cross-contact or mix-ups. In a restaurant, segregation may be required for raw and ready-to-eat foods, allergens, chemicals, clean and dirty equipment, or products with different storage requirements.
Identify the hazard or mix-up risk, define which items or processes must be separated, choose physical or procedural controls, label storage and equipment clearly, train staff and verify that the separation is maintained during service. Colour-coded boards and containers can help, but the colour system must be consistent and supported by cleaning and handling procedures.
Segregation is the act of separating items or processes. A segregation protocol documents how the separation is implemented, who is responsible and how it is verified.
Chef’s tip: do not rely on colour alone. Use clear labels, dedicated storage or equipment where appropriate, and cleaning procedures that address the actual cross-contamination risk.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
