Establishment Layout (Cross-contamination Areas)

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Establishment Layout (Cross-contamination Areas)

Hazard Description
Contamination from connections between raw and pasteurized product lines (e.g., valves leaking) - Dairy and egg products.
Contamination of incoming material / product by other allergenic products (e.g., dust from allergen product).
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.
Contamination with Cleaning-In-Place (CIP) chemicals due to cross connection between CIP lines and procut lines (e.g., valves leaking).
Cross-contamination of product due to common contact area used for multi purpose.
Cross-contamination of product with allergens due to improper scheduling of products and / or sanitation / clean up between products.
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.
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).
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.).
Pathogenic cross contamination due to contamination at source such as visible organic material (e.g., Salmonella sp., sg., se., st.) - Hatchery.
Pathogenic cross contamination of cooked product with uncooked / raw products.
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).
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)
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).


Date modified:
2019-01-15