What should staff do if they have a cut or wound on their hand while preparing food?

When staff have a cut or wound on their hand while preparing food, it is crucial to cover it with a bandage and a glove to prevent any contamination of the food. This practice minimizes the risk of pathogens entering the food through the wound, which could potentially lead to foodborne illnesses for consumers. Properly covering the injury not only protects the food from bodily fluids but also promotes a safe working environment and demonstrates adherence to food safety protocols.

A bandage alone may not suffice, as it could still be at risk of becoming dislodged or may not provide adequate protection during food preparation. Additionally, continuing to work with an uncovered wound puts both the food and the worker at risk. Ignoring the wound can worsen the injury and poses health risks. Allowing it to air out does not address the essential need for hygiene in a food handling environment. Therefore, the correct approach is to properly cover the injury with both a bandage and a glove.