What action should a food employee take if they have a minor cut on their hand?

When a food employee has a minor cut on their hand, the appropriate action is to cover the cut with a water-tight bandage and a glove. This practice is essential in maintaining food safety and preventing any possible contamination of food products.

Covering the cut ensures that it does not come into contact with food or food surfaces, which could introduce pathogens into the food supply. The use of a water-tight bandage helps keep the area clean and prevents moisture from escaping, which can also help in healing while reducing the risk of transmitting any bacteria that might be present on the skin.

Additionally, wearing a glove over the bandage provides an extra layer of protection and further minimizes any risk of foodborne illness in a food service environment. This approach aligns with health regulations and best practices in food safety, ensuring that the integrity of food is upheld while allowing the employee to continue working without significant interruptions.

This method allows food employees to effectively manage minor injuries while adhering to food safety protocols.