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Food Safety Command Center 12 items

Cross-Contamination Zoning Control Checklist

Control cross-contamination through zone separation, traffic flow, equipment segregation, and personnel practices between raw and ready-to-eat operations.

21 CFR 117FDA Food Code

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Physical Separation

  • Are raw and ready-to-eat (RTE) operations physically or temporally separated to prevent cross-contamination? *
  • Are allergen-containing and allergen-free operations segregated in space or time? *
  • Are storage areas arranged so raw foods are stored below and away from RTE foods? *

Equipment and Utensil Segregation

  • Are color-coded or dedicated utensils, cutting boards, and containers used to separate raw, RTE, and allergen products? *
  • Are shared equipment surfaces cleaned and sanitized between raw and RTE or between allergen changeovers? *
  • Is cleaning equipment (brushes, squeegees) segregated by zone?

Traffic and Airflow

  • Is personnel and material traffic controlled to prevent movement from raw to RTE zones without hygiene controls? *
  • Are airflow and drainage designed to prevent transfer of contaminants from raw to RTE areas? *
  • Are forklifts, carts, and pallets restricted or controlled by zone?

Personnel Controls

  • Do staff change or sanitize protective clothing and footwear when moving between zones? *
  • Are hand-wash and sanitizing stations available at zone transitions and used? *
  • Are staff assigned to a single zone where risk warrants?

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