Why minimize bare-hand contact with ready-to-eat foods and what are acceptable alternatives?

• A. To reduce risk of transferring pathogens; alternatives include gloves, tongs, deli paper, and proper handwashing; gloves should be changed frequently and with clean hands.
• B. To speed service; no alternatives exist.
• C. To reduce kitchen noise; use metal tongs only.
• D. To comply with storage guidelines; wash hands only after service.

Answer: (A)