3. Separation of Raw and Ready-to-Eat Product

Cross contamination of ready-to-eat product by raw products may occur if the layout doesnot provide for separation of these products. To prevent cross contamination in the preparation of products, the following are guidelines for you to consider:

  • Exposed cooked product areas should be physically separated from other areas of the establishment. Non-pedestrian passage openings may be present for the transfer of product or supplies.
  • A ventilation system should be used to direct air flow away from exposed cooked product areas.
  • Environmental control equipment such as fans and evaporator condensation pans should not be located above the product.
  • Welfare rooms, dry storage, maintenance, box/ carton make up ,packaging, and palletizing areas should be separate, but adjacent to, the exposed cooked product rooms.
  • Cooked product should be covered in rigid containers to protect it from contamination while in storage.
  • Separate coolers and / or freezers should be available to u se for exposed cooked product.
  • All cooking apparatuses for exposed products should have separate en try and exit portals.
  • No cooked product wash or reconditioning sinks should be used .

 

4. Perishable Product Rooms

Special care should be taken in perish able product rooms to inhibit growth of microorganism s in operations which could contaminate product. In addition , care should be taken to prevent contamination from other operations such as where raw ingredients are prepared . Non-meat or non-poultry ingredients should be prepared in a room or rooms separate from meat or poultry processing rooms. For example, preparation of raw vegetables for use in product should be performed in a room separate from meat or poultry processing rooms.

5. Edible and Inedible Products Rooms and Areas

Edible product can be easily contaminated by contact with inedible products, grease or sew age from in edible product areas. In order to prevent this contamination from occurring, consider the following in the placemen t of these rooms:

The flow of inedible and condemned product should be designed so that it does not com e in to contact with edible product.

  • An inedible products department should be separate and distinct from the areas used for edible products. Inedible product rooms, grease interceptors, and sewage treatment equipment must be located away from edible product rooms.
  • Hooded , closed chutes that lead directly from the slaughter room to the inedible handling room are designed to prevent objection able odors from inedible and condemned products from entering edible products rooms.
  • If rendering facilities are not available at the establishment watertight storage facilities should be provided to hold these products before their removal to rendering plant. These storage facilities should be separate and apart from edible products rooms, and constructed to prevent unsanitary conditions including attraction or harborage for vermin.
  • Areas for inedible trucks should be paved and enclosed for ease of cleaning and to control odors and vermin.
  • Where necessary, the boiler room should be a separate room to prevent dirt and objection able odors entering from it in to rooms where meat products are processed or handled.
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