Ace the Sanitation Certification Challenge 2026 – Get Sparkling Success!

The correct answer is that high-risk populations should avoid bare hand contact with ready-to-eat foods. High-risk populations include individuals such as the elderly, pregnant women, infants, and those with compromised immune systems or chronic illnesses. These individuals are more susceptible to foodborne illnesses because their immune systems may not respond effectively to pathogens present in food.

Using gloves or utensils when handling ready-to-eat foods helps to minimize the risk of contamination from pathogens that can be transmitted through bare hands. Practices such as these are essential in food safety protocols to protect vulnerable groups from potential foodborne diseases that can result from improper handling.

Other groups, like healthy adults and school-age children, typically have stronger immune systems and may be less at risk, though proper food handling is crucial for everyone. Infants and toddlers, while at risk, are generally not directly involved in food service environments where such guidelines are primarily enforced. Therefore, the emphasis on high-risk populations highlights the need for additional precautions in food handling practices.