It's generally not recommended to swap tongs from handling raw meat, such as baked chicken, to handling ready-to-eat foods like bread, even if the chicken is fully cooked. The reason for this is to minimize the risk of cross-contamination.
Cross-contamination occurs when bacteria or other harmful microorganisms from one food item are transferred to another, potentially leading to foodborne illnesses. While cooking the chicken to the appropriate internal temperature kills most bacteria, there is still a possibility of residual bacteria on the tongs or other surfaces that come into contact with raw meat.
To maintain food safety, it's best to use separate utensils for handling raw and cooked foods. In a buffet line, it's recommended to have dedicated utensils for each dish to prevent cross-contamination. This helps to ensure that ready-to-eat foods, like bread, remain uncontaminated by any potential pathogens from raw or undercooked meats.
Using separate tongs or utensils will help reduce the risk of foodborne illnesses and promote food safety practices. It's always better to err on the side of caution when it comes to handling and serving food.