I've always been familiar with the South African Good Manufacturing Practice requirement that no food is allowed to be stored in staff lockers and have always implemented this. However, I was recently questioned by a staff member on the reasoning behind this requirement and found myself unable to give a proper explanation as to why we don't allow food in the lockers.
Could someone please explain to me the reasoning behind this requirement? Does it have something to do with attracting pests, or food not being stored in refrigerated conditions, or is there some other logic behind it.
Your comments will be appreciated.