This document discusses preventing cross-contamination in food processing facilities. It defines cross-contamination as the transfer of biological or chemical contaminants to food from raw foods, handlers, or the environment. Key practices for prevention include adequate separation of raw and ready-to-eat foods, employee hygiene like handwashing, and facility design. Common sources of pathogens that could lead to cross-contamination are listed as food handlers, raw materials, equipment, and the processing environment. Proper separation of raw and ready-to-eat products and control of employee movement are emphasized.

3. 3-3. Goal: To prevent cross-contamination from insanitary objects to food, food-packing materials and other food-contact surfaces, including utensils, gloves and outer garments, and raw product to cooked product or ready-to-eat products.

7. 3-7. Continuous monitoring for cross-contamination: 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.

10. 3-12. Goal: To ensure that product handling and/or processing procedures prevent the cross-contamination of seafood products by raw materials, ingredients or processing operations.