How should ready-to-eat foods be handled during preparation?

Ready-to-eat foods should always be handled with clean utensils and hands to prevent contamination. This practice is crucial because ready-to-eat foods, such as salads, cooked meats, and baked goods, do not undergo any further cooking that could kill harmful bacteria. When food handlers use their hands or unclean utensils, there is a significant risk of transferring pathogens from their skin or surfaces to the food, which can lead to foodborne illnesses.

Using clean utensils ensures that any potential contaminants are minimized, and maintaining proper hygiene with clean hands reinforces this safety measure. This approach emphasizes the importance of food safety in preventing cross-contamination and ensuring the health of consumers.