According to food safety guidelines, how should ice be dispensed to prevent bare hand contact?

Using a scoop that has a handle or tongs to dispense ice is the best practice for preventing bare hand contact. This method helps to ensure that the ice remains uncontaminated and safe for consumption. When ice is handled with bare hands, there is a significant risk of transferring bacteria and other contaminants from the skin, which can compromise food safety.

Tongs or a handled scoop provide a sanitary way to access ice, reducing the likelihood of cross-contamination. In environments such as restaurants or food service operations, adhering to these guidelines is essential for maintaining health standards and ensuring customer safety.

Using items like cups or glasses can increase the risk of contact with surfaces that may harbor contaminants, while a scoop without a handle is ineffective at providing a safe grip. Bare hand contact, as indicated in the last option, should always be avoided in food service settings to uphold hygiene protocols.