A good food service operation facility layout and design will have all of the following except:

A well-designed food service operation facility layout and design must prioritize various factors that enhance safety, efficiency, and compliance with food safety standards. In this context, the presence of cross-contamination and FDA food code violations would indicate critical flaws in the design that could lead to foodborne illnesses and regulatory issues.

Having cleaning accessibility ensures that surfaces and equipment can be properly maintained and sanitized, which is essential for preventing contamination. Good workflow means that the design facilitates the movement of staff and food products efficiently, minimizing the risk of accidents and errors that could compromise food safety.

However, the focus on avoiding FDA food code violations is paramount. A facility that adheres to these regulations is designed to prevent issues related to food safety and public health. Thus, the correct choice indicates that a facility layout should not include components that lead to food safety violations, as such elements would undermine the operation’s integrity and legal compliance.