What should be done if a food handler has a cut or sore on their hand?

When a food handler has a cut or sore on their hand, it is essential to take proper precautions to prevent any contamination of food. Covering the wound with a waterproof bandage and then wearing gloves is the best practice. This approach ensures that the injury is protected and minimizes the risk of pathogens from the wound contaminating food or food contact surfaces.

The waterproof bandage serves as a barrier to keep the cut clean and to prevent any bodily fluids from leaking out. Wearing gloves over the covered wound further enhances food safety by providing an additional layer of protection and preventing any direct contact between the hand and food products. This method aligns with food safety regulations and helps maintain hygiene in food preparation areas.

In contrast, disregarding the injury or continuing to work without any precautions poses a significant risk of foodborne illnesses. Regular adhesive bandages are not suitable in food preparation settings because they may not adequately protect the cut from moisture, dirt, or contaminants, and they can easily come off during food handling, potentially leading to further risks.