Plant Layout (Cross Contamination Zone)

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Please check-off the type of hazard(s) from the list below and press "Previous" or "Associated Hazards" to continue. (Required!)

Plant Layout (Cross Contamination Zone)

Hazard Description
Possible contamination from connections between raw and pasteurized product lines (e.g., valves leaking) - Dairy and egg products.
Possible contamination with Cleaning-In-Place (CIP) chemicals due to cross connection between CIP lines and procut lines (e.g., valves leaking).
Potential contamination of incoming material / product by other allergenic products (e.g., dust from allergen product).
Potential contamination of incoming material / product due to cross contamination by employee as a result of improper movements between raw and cooked areas of the plant and / or improper handling of allergen product or employee working with allergens product.
Potential cross-contamination of product due to common contact area used for multi purpose.
Potential cross-contamination of product with allergens due to improper scheduling of products and / or sanitation / clean up between products.
Potential pathogenic cross contamination due to contamination at source such as visible organic material (e.g., Salmonella sp., sg., se., st.) - Hatchery.
Potential pathogenic cross contamination of cooked product with uncooked / raw products.
Potential pathogenic cross contamination of ready to eat product due to cross-contamination as a result of improper employee handling (e.g., Salmonella spp., Escherichia coli, Listeria moncytogenes, Stahpylococcus aureus).
Potential pathogenic cross contamination of ready to eat product due to improper employee movement into the RTE/packaging room (e.g.: Salmonella spp, Escherichia coli, Listeria monocytogenes, Staphylococcus aureus)
Potential pathogenic cross-contamination of product (raw and cooked) due to cross-utilization of area / equipment for both raw and cooked product (e.g., Salmonella spp., Escherichia coli, Listeria moncytogenes, Stahpylococcus aureus).
Presence of allergens due to inaccurate nutrition information (e.g., due to mislabelling, nutrient loss during manufacturing or storage) could impact on individuals with certain medical conditions.


Date modified:
2013-07-02