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Contamination from connections between raw and pasteurized product lines (e.g., valves leaking) - Dairy and egg products.
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Contamination of incoming material / product by other allergenic products (e.g., dust from allergen product).
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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.
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Contamination with Cleaning-In-Place (CIP) chemicals due to cross connection between CIP lines and procut lines (e.g., valves leaking).
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Cross-contamination of product due to common contact area used for multi purpose.
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Cross-contamination of product with allergens due to improper scheduling of products and / or sanitation / clean up between products.
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Pathogenic bacteria cross-contamination (e.g., Salmonella spp., Cronobacter spp.) due to the inadequate separation of high hygiene dry processing areas (e.g., packaging of powdered infant formula) from wet processing areas.
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Pathogenic bacteria cross-contamination due to exposure to contaminated air (e.g., poor air ventilation or filtration; lack of positive air pressure in high hygiene processing areas).
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Pathogenic bacteria cross-contamination due to the presence of water (e.g., roof leak, sanitation water) in a high hygiene dry processing environment that creates conditions for pathogenic bacteria growth (e.g., Salmonella spp., Cronobacter spp.).
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Pathogenic cross contamination due to contamination at source such as visible organic material (e.g., Salmonella sp., sg., se., st.) - Hatchery.
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Pathogenic cross contamination of cooked product with uncooked / raw products.
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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).
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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)
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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).
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