How should ready-to-eat foods be handled to ensure safety?

Handling ready-to-eat foods safely is crucial in preventing foodborne illnesses. The correct approach involves using clean utensils or gloves to avoid bare-hand contact. This practice helps minimize the risk of transferring pathogens from hands to the food, as our hands can carry bacteria and viruses that pose health risks. Utilizing clean utensils or wearing gloves creates a barrier that reduces contamination and ensures the food remains safe for consumption.

The other options do not directly address the immediate handling concerns of ready-to-eat foods. Storing ready-to-eat foods in the freezer can preserve their shelf life but is not a method for handling them safely at the point of service. Cooking them to the correct temperature is essential for raw foods to kill harmful microorganisms, but ready-to-eat foods are typically meant to be consumed without cooking. Keeping foods at room temperature can lead to the growth of bacteria, especially if they are out for too long, which is counterproductive to food safety practices.