Which of the following is acceptable for an employee working in a food service business?

A food preparer who has a cut covered by a bandage and is also wearing a disposable glove demonstrates best practices for food safety. The glove provides an additional layer of protection to ensure that no contaminants from the wound can get into the food being prepared. This method aligns with health and safety regulations that require any cuts or wounds to be properly covered and to maintain hygiene standards in a food service environment.

Using gloves also helps to prevent cross-contamination, which is a significant concern in food handling. In contrast, simply covering the cut with a bandage without a glove does not adequately protect the food, as the bandage alone could still allow for germs to transfer from the hand to the food. Uncovered dental work or long, uncovered nails can pose health risks by harboring bacteria or debris that can contaminate food, making those situations unacceptable in a food service business.