Which of the following items can be used as cross-contamination barriers?

The use of tongs, gloves, and utensils as cross-contamination barriers is essential in food safety practices. These tools are specifically designed to prevent direct contact between raw or contaminated foods and ready-to-eat foods. Tongs and utensils allow for the handling of food without using hands, which can harbor bacteria and pathogens. Gloves serve as a physical barrier to protect food from microorganisms that may be present on the skin.

This practice is crucial in avoiding cross-contamination, which can lead to foodborne illnesses. Properly using these items minimizes the risk by providing safe handling methods that keep different food types separate throughout the preparation and serving process. The other options do not effectively serve this purpose to the same extent. For example, paper plates and napkins may be used for service but do not actively prevent contamination between foods during preparation. Glass containers can store food safely but do not prevent cross-contact during handling. Bare hands paired with utensils can still result in contamination risks if proper hygiene is not followed.