What is the policy regarding handling Ready-to-Eat (RTE) foods?

Handling Ready-to-Eat (RTE) foods requires strict adherence to food safety protocols to prevent foodborne illnesses. The policy that RTE foods must not be handled with bare hands is crucial because bare hand contact increases the risk of transferring harmful pathogens from the hands to the food. This is particularly important for items that will not undergo further cooking or processing, as they are served directly to consumers.

Using utensils, gloves, or other barriers when handling RTE foods minimizes the risk of contamination. This practice protects public health by ensuring that the food served is safe and free from contaminants that could cause illness.

Other options suggest practices that could compromise food safety. For instance, while refrigeration is important for maintaining the quality and safety of many foods, simply keeping RTE foods refrigerated does not adequately address the critical aspect of handling. Cooking RTE foods thoroughly prior to serving also contradicts the definition of RTE foods, which are already prepared and intended for immediate consumption. Therefore, the correct protocol distinctly emphasizes the importance of avoiding bare hand contact with RTE foods to ensure safety in food handling.