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Cross-Contamination Zoning Control Checklist
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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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