What should be done if a food worker cuts their hand?

When a food worker cuts their hand, the appropriate response is to clean the wound, bandage it, and ensure that they do not handle food until it is properly covered. This approach aligns with food safety protocols that aim to prevent contamination and maintain hygiene standards in food preparation areas.

Cleaning the wound helps to reduce the risk of infection, while bandaging it properly ensures that any potential contaminants from the cut do not come into contact with food. Moreover, it is crucial to prevent the food worker from handling food until the injury is secured and protected, as even minor wounds can harbor bacteria or lead to cross-contamination, posing a risk to consumers.

In contrast, ignoring the cut and continuing to work or simply applying a band-aid without ensuring that it is secure and preventing food contact would not fully address the safety risks. Allowing a coworker to handle food does not solve the underlying issue of the injured worker potentially contaminating surfaces or other foods with an unprotected wound. Proper protocols are in place to protect public health, and adhering to them is essential in food safety practices.