According to food safety standards, which of the following conditions is acceptable for bare hand contact with food?

Bare hand contact with food is most acceptable in situations where the food will undergo further cooking that will eliminate harmful pathogens. In the case of raw meat, if it is placed in a dish that is intended to be fully cooked afterward, the cooking process will kill any bacteria present, thus making it safer to handle the food with bare hands at that particular stage.

In contrast, while boiling food or serving cooked food, the protocols around bare hand contact may vary according to specific food safety guidelines. For cooked food, it is often recommended to avoid bare hand contact to prevent cross-contamination. Wearing gloves is typically mandated for direct contact with ready-to-eat foods to reduce the risk of foodborne illness. Overall, option B aligns with food safety practices by indicating that any risk associated with bare hand contact is mitigated by the subsequent cooking process.