Cross-contamination
Colour-coded / separate equipment for raw and ready-to-eat food
RequirementRef. FSSAI-FSE-XCN-001
In plain language
Use separate chopping boards/knives for raw and ready-to-eat food, and store raw meat/poultry below ready-to-eat items in the fridge.
Official text
“Separate chopping boards and knives for raw fruit/vegetables/meat/poultry and ready-to-eat food should be used... Raw meat/poultry below ready-to-eat food should be kept in the fridge.”
What to do
Introduce separate (ideally colour-coded) boards and knives for raw vs. ready-to-eat food, and train staff on their use.
What inspectors look for
Photo of colour-coded/separated equipment
Add this to your restaurant's checklist
Track this requirement, keep the proof in one place, and get reminded when it needs attention.
SabSet maps requirements for clarity. Always confirm against the official source; professional advice may be appropriate.