3-1. Key Sanitation Condition No. 3: Employee ‘practices’ to prevent cross-contamination; Separation of raw and ready-to-eat foods; and Plant design to prevent cross-contamination. 3-2. Cross-Contamination:
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Plant design to prevent cross-contamination.
reprocess or discard affected products; and
Although the recording from may list designated
periods for checks (e.g., morning and afternoon shift),
concerns for cross-contamination should extend
through the entire work day.
To ensure that product handling and/or processing procedures
prevent the cross-contamination of seafood products by raw
materials, ingredients or processing operations.
Prevent cross-contamination of seafood products by
ensuring that employees follow proper personal
hygiene and hand washing practices.
of hand washing.
hands and clean exposed portions of arms;
disposable tissue, using tobacco, eating, or drinking;