Which of these practices is critical when preparing food in a food service environment?

Changing gloves when switching from raw to ready-to-eat food is critical in a food service environment because it helps prevent cross-contamination. Raw food, such as meat, poultry, or seafood, can harbor harmful bacteria, while ready-to-eat food is meant to be served without further cooking. By changing gloves when handling these different types of food, staff can significantly reduce the risk of spreading pathogens that could cause foodborne illnesses. This practice aligns with food safety standards and is essential for maintaining a safe dining environment for customers.

The other options do not align with best practices for food safety. Using the same gloves can lead to contamination, wearing gloves only when handling bread does not adequately address the risks associated with raw food, and treating gloves as optional undermines the necessary precautions needed to protect food and public health.