What should a Food Manager do if a food employee has a small cut on their hand?

Study for the National Registry of Food Safety Professionals Exam. Use flashcards and multiple choice questions, with hints and explanations for each question. Prepare thoroughly for your certification!

The appropriate action when a food employee has a small cut on their hand is to ensure that the injury is properly covered to prevent any potential contamination of food. Using a watertight bandage effectively protects the cut from moisture and bacteria, while wearing gloves over the bandage adds an extra layer of security by keeping the injury covered. This practice aligns with food safety protocols that emphasize the importance of hygiene and preventing food contamination.

By taking these steps, the food manager helps to maintain a safe food preparation environment, adhering to health regulations that require any wounds to be adequately protected, especially in food service settings. This approach allows the employee to continue working without posing a risk to the food being prepared, ensuring that both safety and productivity are maintained.

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