What is the correct action an employee should take if they cough or sneeze?

When an employee coughs or sneezes, washing their hands immediately is crucial for maintaining food safety and hygiene. This action helps prevent the spread of pathogens and reduces the risk of contaminating food or surfaces. The hands can carry germs that can easily be transmitted to food products, equipment, or other individuals if not properly cleaned.

In the context of food service or preparation, washing hands with soap and warm water for at least 20 seconds is key to removing any potential contaminants. This practice is endorsed by health guidelines and is essential for preventing foodborne illnesses, showcasing the importance of good personal hygiene in food handling environments.

Other options, such as wiping hands with a cloth or just covering the mouth with hands, do not adequately address the risk of contamination. Continuing to work without precautions directly contradicts food safety practices and can significantly increase the likelihood of spreading illness.