The FDA Food Code requires that most ready-to-eat foods be handled without bare-hand contact. This mainly reduces the risk of:
a.Physical contamination from glass shards and metal bits
b.Chemical contamination from sanitizer residue on utensils
c.Allergen cross-contact from a shared fryer basket
d.Biological contamination from pathogens on hands
Explanation
Handling ready-to-eat food with gloves, tongs, or other utensils instead of bare hands reduces biological contamination from pathogens like Norovirus, Hepatitis A, Shigella, and Staph carried on hands. Note the word mainly in the stem: glass shards, sanitizer residue on utensils, and a shared fryer basket are real hazards, but none of them travels on a food handler's hands, so the bare-hand rule is not what controls them.
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