In which situation is it acceptable to handle ready-to-eat food with bare hands? A.
when adding croutons to a customer's bowl of tomato soup
B.
when adding cheese to a chicken casserole, which is then cooked in the oven at 165°F
C.
when adding almond slivers to a chocolate cake, which is then stored in the cooler at 36°F
D.
when adding salt and pepper to grilled fish just before plating it