Use colour coding or other designations to identify equipment and utensils by use and location within the establishment.Install equipment and pipelines in a way that does not jeopardize the integrity of the CIP systems, resulting in cross-connections. Having clean filtered air flowing from finished product or packaging areas to raw product handling areas.Physical separation of the areas dedicated to handling and preparing raw food from the areas dedicated to handling and preparing cooked Ready-to-Eat (RTE) food, including marking the equipment and utensils dedicated for each area.The following provides examples of practices that can help you prevent cross-contamination. Look for direct and indirect points of contact between finished products, raw products, allergenic ingredients, packaging materials, waste, inedible products, non-food products, contaminated air, food contact surfaces, employees and visitors. soiled clothing or failure to wear protective clothing.movement of employees from one processing area to another.failure to apply proper hygienic practices.not respecting traffic flows between raw product areas and finished product areas.residues from cleaning chemicals that can remain on food contact surfaces.splashing of water contaminated with pathogens in food processing areas.allergen residues that can remain on equipment surfaces if not cleaned effectively.use of the same preparation areas, equipment or utensils for raw and cooked food.the accumulation of waste and the manner it is stored and disposed.conveyance equipment such as forklifts or line conveyors that can harbor and transport dirt within a food manufacturing environment.residues of cleaning chemicals from the clean-in-place (CIP) system.cross-connections between unprocessed and processed food processing lines.The following provides examples of factors to consider that can result in cross-contamination. Understanding how cross-contamination can occur is the best way to prevent cross-contamination. Factors that can result in cross-contamination In addition to the control measures you implement to prevent hazards from contaminating a food, you should consider the factors that can result in cross-contamination of a food and apply good practices to prevent it. The document Conducting a hazard analysis provides guidance on the identification of hazards.
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