When handling ready to eat foodfood employees should use?

It seems like you're asking about the proper handling of ready-to-eat foods in a food service setting. Here's a breakdown of what food employees should use to ensure safe handling:

Equipment:

* Clean and sanitized utensils: This includes tongs, spatulas, spoons, and any other tools used to handle food.

* Gloves: Single-use gloves should be worn when handling ready-to-eat food to prevent contamination from bare hands.

* Designated cutting boards: Use separate cutting boards for ready-to-eat foods and raw meat, poultry, or seafood to prevent cross-contamination.

* Proper storage containers: Ready-to-eat foods should be stored in sealed containers to prevent contamination from dust, airborne particles, or pests.

* Appropriate serving utensils: Use clean and sanitized utensils to serve food and prevent cross-contamination.

Practices:

* Handwashing: Frequent and thorough handwashing is crucial. Hands should be washed with soap and warm water for at least 20 seconds, especially after using the restroom, handling raw meat, or touching anything that could potentially contaminate food.

* Temperature control: Ready-to-eat foods should be kept at a safe temperature (either chilled or hot) to prevent bacterial growth. Cold food should be kept at 41°F (5°C) or below, while hot food should be kept at 135°F (57°C) or above.

* FIFO (First In, First Out): Use the older food items first to prevent spoilage.

* Proper labeling: Label food containers with the date and time they were prepared to help track their freshness.

Important Note: Food handlers must be trained in proper food safety practices to minimize the risk of foodborne illness.

Let me know if you have any other questions about safe food handling practices.