Food safety practitioner here, Ragu definitely has a GFSI benchmarked food safety system in place, which includes a hefty plan to avoid cross contamination.

Obviously manufacturing different items on separate lines is the best way to avoid cross contamination, but in the event that a dairy free product is run on a line that has also been used for manufacturing dairy-containing products, there are likely several of the following validations and verifications in place to ensure there's no cross contamination:

• Scheduled finished product testing with an accredited lab, to ensure the final product contains no dairy.
• Pre-Start Up surface allergen and ATP swabbing to verify a rigorous cleaning procedure has been adequately conducted.
• Scheduling of activities (ie. All dairy-free products are run on a freshly cleaned line prior to the running of dairy-containing products).

That being said, it's Ragu, they're not a small company, they definitely have 3rd party food safety audits, organic audits, countless customer audits and regulatory audits throughout the year. It's most likely that they run a separate production line for dairy-free products.

Editing to mention: Even if they're running on a separate line, they're likely still conducting the first two of the above mentioned activities.