Control measures to manage risk of cross-contamination?
Started by HRABI N, Mar 11 2019 09:31 AM
what are the control measures to be taken to manage the risks of cross-contamination?
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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
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