If a food service worker has a minor cut, what is the proper protocol for them to continue working?

When a food service worker has a minor cut, the proper protocol for them to continue working is to wear a bandage and a glove. This approach is essential for maintaining food safety standards and protecting both the worker and the food they are handling. The bandage serves to cover the cut, reducing the risk of contaminants entering the food or the cut being exposed to potential bacteria from food products. The glove further enhances safety by providing a barrier that prevents any contamination from the cut to the food or other surfaces.

Following this protocol allows the worker to remain productive while ensuring that health regulations are observed. It underscores the importance of personal hygiene in food service, which is crucial for preventing foodborne illnesses. It's also worth noting that reporting the injury to a manager may be advised for documentation and safety purposes, but it does not directly impact the ability to continue working with appropriate safety measures in place.