Why ready to eat foods are hazardous?

Ready-to-eat foods can be hazardous due to the potential for contamination with harmful bacteria, viruses, or parasites during production, handling, or storage. If these foods are not stored at the correct temperatures or consumed within recommended timeframes, they can become breeding grounds for pathogens. Additionally, improper food handling practices, such as cross-contamination, can further increase the risk of foodborne illnesses. Lastly, some ready-to-eat foods may lack proper labeling, leading to allergic reactions or consumption of harmful ingredients.