Control measures to manage risk of cross-contamination?

what are the control measures to be taken to manage the risks of cross-contamination?

what are the control measures to be taken to manage the risks of cross-contamination?

Please add some context, ef-

product ?

process ?

micro ?

allergenic ?

physical ?

chemical ?

Cross contamination of what? 

_{I imagine "segregation" will feature. But yes as Charles.C and The Food Scientist have said - it depends on what... contamination of raw meat to cooked meat? contamination of sesame to a non-sesame containing product? contamination of jewellery to product? A more specific question will help an accurate answer}