If a food employee has an infected open wound, what must the food manager do?

When a food employee has an infected open wound, it is essential for food safety that the employee be restricted from working with open food. This is because open wounds can harbor harmful pathogens that could contaminate food and pose significant health risks to consumers. The contamination can lead to foodborne illnesses, which can be severe and detrimental to public health.

Restricting the employee from handling food ensures that appropriate safety measures are taken to prevent any potential spread of bacteria through food contact. The employee may still be able to perform other sanitation-related duties that do not involve direct food handling, thereby allowing the operations to continue while minimizing risk.

This approach aligns with the food safety guidelines that emphasize the importance of hygiene and preventing contamination in food service environments. The other options, while they may address the situation differently, do not directly ensure that food safety is prioritized as effectively as restricting the employee's access to open food.