Got a questions: Is there a specific certification for storage different types food products (for example not store garlic powder next to cocoa powder). In the HACCPplan specifications are mentioned no to store strong smelling products together but one of the managers was wondering if there was a certification that controled this. I have no idea.
Yr query is a bit vague.
I assume (HACCP-wise) you are referring to Safety-related risks only? AFAIK smell is not normally regarded as a safety-related hazard in haccp methodologies like Codex ?
I guess in the context of the OP that the storage safety risk factor is directed to cross-contamination.
It's more common, i think, to see yr query interpreted from a BCP hazard category POV. For example -
Allergenic products being un-segregated from non-allergenic is a well-known no-no.
Recognised Salmonella products like chicken are not stored in combination with seafood. (and yes, i know it's debatable, I give the seafood processor's POV )
Offhand, do not recall seeing an official list of such do/not dos but it may well exist.
Maybe the FS Storage/Distribution Code Gurus on this forum have a better idea.