US FDA Food Code 2026 3-302: 3-302 Preventing food and ingredient contamination

Food is protected from cross-contamination by: separating raw animal food from raw ready-to-eat food (sushi fish, shellfish, produce), cooked ready-to-eat food and unwashed produce during storage, preparation, holding and display (P), with frozen commercially packaged raw animal food allowed with or above frozen packaged ready-to-eat food; separating different raw animal species by separate equipment, arrangement, or different times or areas (P); cleaning and sanitizing equipment and utensils; storing food in packages, covered containers or wrappings (with exceptions for whole produce and nuts in shells, hung primal cuts, cured whole meats on racks, food being cooled and shellstock); cleaning hermetically sealed containers before opening; protecting containers from cuts when opening cases; storing damaged, spoiled or recalled food separately; and separating unwashed produce from ready-to-eat food. Working containers of food removed from original packages are labeled with the common name unless the food is unmistakable. Pasteurized eggs replace raw eggs in foods such as Caesar salad, hollandaise, mayonnaise, meringue, eggnog and ice cream that are not cooked to the required temperatures (P). Food is protected from unsafe or unapproved additives, and sulfiting agents are not applied to produce for raw consumption or to good sources of vitamin B1, nor such treated food sold except grapes (P). Raw produce is washed before being cut, combined, cooked or served ready-to-eat, chemical washes follow 7-204.12, and on-site chemical generators for produce washing follow the maker's instructions (Pf).