What should food workers do if they have cuts or wounds on their hands?

Food workers should report cuts or wounds on their hands and avoid food handling until they are healed to ensure food safety and prevent contamination. Open wounds can harbor bacteria and other pathogens that pose a risk of foodborne illness, both to the food being prepared and to the worker themselves. By reporting and refraining from handling food, workers help maintain a safe environment, adhering to health regulations designed to protect public health.

Covering a wound with a bandage without addressing the risk of food handling may still leave the food vulnerable to contamination. Using gloves does provide a barrier, but if the person is actively engaged with food, any micro-perforation or failure in the glove could lead to contamination. Frequent hand washing is crucial for hygiene; however, it does not eliminate the risk posed by open cuts or wounds. Therefore, reporting the injury and avoiding food handling until it is fully healed safeguards both the food and public health.