What should be done if a food worker has cuts or sores on their hands?

When a food worker has cuts or sores on their hands, the best practice is to properly bandage these injuries and cover them with gloves. This approach is essential for several reasons.

Firstly, bandaging the wound prevents direct exposure of the open cut or sore to food, which could lead to contamination with pathogens that may be present in the worker's blood or on the skin. Secondly, wearing gloves over the bandaged area reinforces this barrier and reduces the risk of transferring harmful microorganisms to food items, thereby maintaining food safety standards.

Using gloves alone without properly bandaging the cuts does not sufficiently address the risk of contamination, as any bacteria present on the skin or inside the sore can still pose a risk if the gloves are compromised. Likewise, relying only on anti-bacterial cream does not eliminate the need for physical protection of the wound since the cream does not prevent contamination, nor does it account for potential spills or accidents during food preparation.

In food handling environments, it is critical to follow established protocols to ensure the safety of food products and protect consumer health.