This is more specifically an issue of Cleaning and Cross-contamination and not wise to put the entire ISO 22000 into the picture as ISO 22000 is much more than mere cleaning and preventing these types of issues.
Having said this, they could get possibly an Observation for not defining these steps in the proocedure adequately
Cleaning and preventing cross-contamination are both essential to make sure the food that is being consumed is safe to eat.
Effective cleaning gets rid of bacteria on hands, equipment and surfaces, which helps to stop harmful bacteria from spreading onto food.
Cross-contamination is when bacteria spread between food, surfaces or equipment. It's most likely to happen when raw foods gets in touch with the cooked food as raw food is rich in bacteria.
If you cut raw meat on a chopping board, harmful bacteria will spread from the meat to the board and knife and if the same board is used for cutting cooked food, the food would be full of these bacteria.
Incidently, I had started my working career in a Flight Catering Unit and we had different sections for raw and cooked food with different sets of choping boards, knives and other accessories.
Just a headsup from US Department of Agricultre - Food Safety and Inspection