Which of the following should food handlers avoid preparing food with?

Food handlers should avoid preparing food with contaminated equipment because using such equipment can introduce harmful bacteria, viruses, or chemicals into the food, leading to foodborne illnesses. Contamination can occur from improper cleaning and sanitizing practices or from equipment that has been in contact with contaminated surfaces or raw food. It is essential for food handlers to ensure that all utensils, surfaces, and equipment are properly cleaned and sanitized before using them in food preparation to maintain food safety standards and protect public health. The other options, such as fresh ingredients and secure containers, are generally safe and even encouraged in the preparation process, while cryovac packaging refers to a method that preserves food safely.