Cross Contamination:

11/19/01

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Table of Contents

Monitoring goal:

What to monitor

What to monitor

1. Building and facilities design and maintenance

Movement of equipment and workers

Positive air flow

c. Walls, floors, ceilings

Walls, floors, ceilings

Loading Docks / Platforms

Low UV emitters preferred

Typical corrective actions

Typical corrective actions

Typical corrective actions

What to monitor

2. Equipment design, use, and maintenance

Cross sections of various equipment construction designs

Cleanable conveyer surfaces

“Product Safety Zone” - An area 12 in. either side and below the product extending to the ceiling

Typical corrective actions

What to monitor

3. Separation of raw materials, ingredients, and contaminated materials from final product

Typical corrective actions

Typical corrective actions

What to monitor

Proper handwashing procedure

Typical corrective actions

Typical corrective actions

Author: Luke LaBorde

Email: lfl5@psu.edu

Home Page: http://foodsafety.cas.psu.edu

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