2.3 Cross-Contamination Prevention

Standard Operating Procedure (SOP)

Food Safety & Hygiene

2.3 Cross-Contamination Prevention

Purpose: To prevent cross-contamination between raw and ready-to-eat foods, and between allergens and allergen-free products.

Equipment Segregation – Color Coding System:

  • Red: Raw meat and poultry
  • Yellow: Cooked/ready-to-eat foods
  • Green: Vegetables and salads
  • Blue: Fish and seafood
  • White: Dairy and bakery items

Cutting Board & Utensil Protocol:

  1. Use separate cutting boards for different food types
  2. Use separate utensils for each product category
  3. Never use the same equipment for raw and ready-to-eat foods
  4. Clean and sanitize between each use

Surface Cleaning Between Tasks:

  1. Clear all food debris
  2. Wash surface with hot soapy water
  3. Rinse thoroughly
  4. Sanitize with appropriate sanitizer
  5. Allow to air dry or use clean paper towels
  6. Record on cleaning log

Refrigerator Organization:

  1. Store raw items on lower shelves
  2. Store ready-to-eat foods on upper shelves
  3. Use separate shelves for different food types
  4. Use sealed containers to prevent drips
  5. Never store raw meat above other foods

Hand Hygiene Between Tasks:

  1. Wash hands between handling different food types
  2. Change gloves between tasks
  3. Never touch ready-to-eat food with bare hands
  4. Use serving utensils, never hands

Allergen Management:

  1. Use dedicated equipment for allergen-free preparations
  2. Clearly label all allergen-containing products
  3. Inform customers of allergens upon request
  4. Maintain separate preparation areas where possible
  5. Train all staff on allergen awareness monthly

Compliance: Natasha’s Law, UK Food Information Regulations, Food Standards Agency Guidelines

Sources:

  • Food Standards Agency: www.food.gov.uk/business-guidance/allergens
  • UK Government: www.gov.uk/food-safety/food-labelling

SOP 10/2025 v2 – Page