How does the segregation of raw materials from finished products prevent cross-contamination?

The segregation of raw materials from finished products is a fundamental practice in food processing to prevent cross-contamination, particularly with pathogens that are often present in raw materials but are eliminated or reduced to safe levels during processing. Raw materials, such as raw meat, poultry, and produce, can harbor microorganisms like Salmonella, E. coli, and Listeria. Finished products, on the other hand, have typically undergone processing steps like cooking, pasteurization, or irradiation to eliminate or redu....