Ready to Eat (RTE) foods, such as fresh produce, should be protected from what?

The focus on protecting Ready to Eat (RTE) foods, such as fresh produce, primarily emphasizes safeguarding against cross-contamination. RTE foods are typically consumed without further cooking, which means they are particularly vulnerable to contamination from harmful pathogens. Cross-contamination can happen when RTE foods come into contact with surfaces, utensils, or raw foods that harbor these pathogens, increasing the risk of foodborne illnesses.

Maintaining strict hygienic practices in food handling, such as using separate cutting boards for raw and cooked foods and ensuring proper handwashing techniques, is critical to prevent cross-contamination. This helps to maintain the safety and integrity of RTE foods, guaranteeing that they remain safe for consumption.

While spoilage, allergen exposure, and temperature abuse are also important considerations in food safety, the immediate and significant risk for RTE foods lies in cross-contamination, making it the correct focus in this context.