Cross-Contamination
Definition
The unintentional transfer of allergens, bacteria, or other contaminants from one food or surface to another, a critical food safety concern in manufacturing facilities handling multiple product lines.
Regulatory Source
- Standard 3.2.2— Food safety practices — food handlers must take all practicable measures to prevent contamination
- Standard 1.2.3— May contain statements — allergen cross-contact disclosure requirements
Last verified against current standards: April 2026
Regulatory authority: Food Standards Australia New Zealand (FSANZ)
Related Terms
Allergen Declaration
A mandatory label statement identifying the presence of priority allergens in a food product, required under FSANZ Standard 1.2.3 of the Food Standards Code.
Good Manufacturing Practice
GMP — a system of processes, procedures, and documentation that ensures food products are consistently produced and controlled according to quality and safety standards.
HACCP
Hazard Analysis and Critical Control Points — a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes and designs measures to reduce them to safe levels.