How should ready-to-eat (RTE) foods be handled to avoid contamination?

Ready-to-eat (RTE) foods should be handled with properly cleaned surfaces to minimize the risk of contamination. This practice is crucial because RTE foods, by definition, are foods that can be consumed without further cooking or preparation, making them particularly vulnerable to foodborne pathogens. When surfaces are properly cleaned and sanitized, it significantly reduces the chances of harmful bacteria or contaminants transferring onto the RTE foods.

Maintaining cleanliness in the environment where food is prepared—such as countertops, cutting boards, and utensils—is vital. This helps ensure that RTE foods remain safe for consumption and are free from cross-contamination with raw foods or surfaces that may harbor pathogens. Handling RTE foods on a clean surface is one of the key components of food safety protocols in both home kitchens and commercial food establishments.