"""
Cross-contamination prevention in daily operations.
"""

title: str = "Cross-Contamination Prevention"

content: str = """
Cross-contamination — the transfer of harmful bacteria or allergens from one
surface or product to another — can cause illness or allergic reactions.
Vigilance is required at every step.

**Raw and Ready-to-Eat**: Raw meat, poultry, and seafood never touch
ready-to-eat food. Use separate cutting boards, utensils, and storage.
Prep raw product at a different time or in a different area than RTE when
possible. Wash hands and sanitize surfaces after handling raw product.

**Allergen Separation**: Dedicated equipment and workspace for allergen-free
prep when required. Clean and sanitize before allergen-free preparation.
Do not use the same fryer oil for allergen-free and allergen-containing
items. Verify ingredients in composite items (sauces, spice blends).
"""  # noqa: E501

version: str = "0.0.1"
