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In an ideal world, you would have separate storage areas. Based on your posts it would seem that the risk of cross-contamination will be minimal and segregated areas would be acceptable.
If you do go down the route of segregated storage in the same storage area, I would also consider environmental monitoring. If vegetables (raw materials) are soiled & possibly contaminated with pathogens, is this contained or are they liable to contaminate the area?
The requirements of BRC and SQF are:
4.15 Storage Facilities
4.15.1 Procedures to maintain product safety and quality during storage shall be developed on the basis of risk assessment, understood by relevant staff and implemented accordingly.
Segregation of products where necessary to avoid cross-contamination (physical, microbiological or allergens) or taint uptake
Storing materials off the floor and away from walls
Specific handling or stacking requirements to prevent product damage
What the SQF Code says
11.6.1 Storage and Handling of Goods
18.104.22.168 The site shall document and implement an effective storage plan that allows for the safe, hygienic storage of raw materials (i.e., frozen, chilled, and ambient), ingredients, packaging materials, equipment, and chemicals.