What is the primary mode of food contamination that handlers should avoid?

The primary mode of food contamination that handlers should avoid is bare-hand contact with ready-to-eat foods. This practice poses a significant risk because ready-to-eat foods are meant to be consumed without additional cooking or processing, which would typically eliminate any pathogens. When food handlers use their bare hands, they can unintentionally transfer bacteria, viruses, or other contaminants from their skin to the food. This is particularly concerning as ready-to-eat foods are consumed directly and do not undergo further cooking that might kill harmful microorganisms.

By using gloves or utensils when handling these foods, the risk of cross-contamination is significantly reduced, helping to maintain food safety standards. This practice aligns with food safety protocols that emphasize proper hygiene and safe food handling techniques to prevent foodborne illnesses.