Why should food service workers avoid touching ready-to-eat foods with bare hands?

Food service workers should avoid touching ready-to-eat foods with bare hands primarily to reduce the risk of contamination from pathogens. Ready-to-eat foods are those that do not require further cooking or processing before consumption, making them particularly vulnerable to contamination.

When workers use their bare hands, they can transfer bacteria, viruses, and other harmful microorganisms from their skin, which can lead to foodborne illnesses. Proper hand hygiene, including washing hands frequently and using utensils or gloves when handling these foods, is essential to ensure food safety and protect consumers. This practice is vital in maintaining a safe food environment and minimizing health risks associated with inadequate food handling.

In contrast, enhancing flavor and texture, preventing physical damage, or maintaining food temperature do not directly address the critical issue of pathogen transfer, making them less relevant to the primary concern of foodborne illness prevention.