PREVENTING CROSS-CONTAMINATION. 3-302.11

A. Food must be protected from cross-contamination by: (1) except as specified in unit (c), separating raw animal foods during storage, preparation, holding, and display from: (a) raw ready-to-eat food including other raw animal food such as fish for sushi, or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P1 (b) cooked ready-to-eat food; P1 and (c) frozen, commercially processed and packaged raw animal food that is stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food; (2) except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) using separate equipment for each type of food; P1 or (b) arranging each type of food in equipment so that cross-contamination of one type with another is prevented; P1 and (c) preparing each type of food at different times or in separate areas; P1 (3) cleaning equipment and utensils as specified in part 4626.0845 , item A, and sanitizing as specified in part 4626.0905 ; (4) storing the food in packages, covered containers, or wrappings, except as specified in item B; (5) cleaning hermetically sealed containers of food of visible soil before opening; (6) protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (7) storing damaged, spoiled, or recalled food being held in the food establishment as specified in part 4626.1505 ; and (8) separating fruits and vegetables, before they are washed as specified in part 4626.0255 , from ready-to-eat food. B. Item A, subitem (4), does not apply to: (1) whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption; (2) primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) whole, uncut, processed meats such as country hams and smoked or cured sausages that are placed on clean, sanitized racks; (4) food being cooled as specified in part 4626.0390 , item B, subitem (2); or (5) shellstock.