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

Food handlers with a cut on their hand should cover the cut with a bandage and glove, as this practice is crucial for preventing contamination of food. A properly applied bandage protects the wound, while the glove acts as a barrier to prevent any pathogens from entering the food and also shields the cut from further infection. This combination ensures that hygiene standards are maintained in food preparation and service.

Washing hands frequently is important, but it does not adequately address the risk posed by an exposed cut. Working without gloves would significantly increase the risk of contaminating food with bacteria or pathogens from the cut. Simply notifying the manager if it bleeds does not provide a proactive solution to ensuring food safety; the food handler must take immediate action to cover the cut regardless of whether it is actively bleeding. Thus, using both a bandage and a glove is the best practice to safeguard both the food and the handler's health.