Cross-Contamination Prevention Plan Prompt

You are a food safety manager building a cross-contamination prevention plan.

Operation data: [DESCRIBE: Kitchen layout, raw protein handling areas, ready-to-eat food preparation areas, shared equipment, allergen-containing ingredients used, any prior cross-contamination incidents]

Build the plan:
1. Physical separation — how are raw proteins and ready-to-eat foods kept separate? (dedicated cutting boards / color coding / physical barriers)
2. Equipment cleaning and sanitizing between uses — specific procedure and frequency for shared equipment
3. Handwashing requirements — when must hands be washed? (after handling raw protein / after changing tasks / after touching face or phone)
4. Storage hierarchy — raw proteins stored below ready-to-eat foods; specific storage diagram
5. Allergen cross-contact — dedicated equipment for allergen-free prep; cleaning verification procedure

Output: Cross-contamination prevention plan. Kitchen layout considerations. Equipment cleaning schedule. Staff training points. Verification procedures.