This document discusses preventing cross-contamination in food processing facilities. It defines cross-contamination as the transfer of biological or chemical contaminants to food from raw foods, handlers, or the environment. Key practices for prevention include adequate separation of raw and ready-to-eat foods, employee hygiene like handwashing, and facility design. Common sources of pathogens that could lead to cross-contamination are listed as food handlers, raw materials, equipment, and the processing environment. Proper separation of raw and ready-to-eat products and control of employee movement are emphasized.