What should food handlers do if they have a cut on their hands?

Food handlers must prioritize food safety and hygiene to prevent contamination. When a food handler has a cut on their hands, the appropriate action is to cover the cut with a clean bandage and wear gloves. This method serves multiple purposes: it prevents direct contact between the cut and the food, thereby reducing the risk of pathogens entering the food supply; the bandage acts as a physical barrier to protect the wound from contaminants while also containing any possible bleeding; and wearing gloves further enhances hygiene.

Continuing food preparation without precautions can lead to cross-contamination, which might result in foodborne illnesses. Ignoring a small cut is also risky, as even minor injuries can harbor bacteria. Simply washing the cut with soap does not provide sufficient protection for food preparation, as it does not eliminate the risk of contamination once food contact is resumed. Therefore, properly bandaging the cut and wearing gloves ensures both safety for the food being prepared and well-being for those consuming it.