What should a food handler do if they have a wound on their hands?

When a food handler has a wound on their hands, the appropriate action is to cover the wound with a waterproof bandage and wear gloves. This practice is essential for maintaining food safety standards. The bandage acts as a barrier, preventing any potential pathogens in the wound from contaminating food. Wearing gloves further enhances this protection, ensuring that the food handler doesn't directly transfer any harmful bacteria or viruses from the wound into the food preparation area.

Ignoring a minor wound may lead to food contamination, as any open wound can harbor pathogens. Simply continuing to work without taking precautionary measures poses a risk to food safety and can potentially lead to foodborne illnesses. Informing a customer about the wound is also not an advisable action; it could unnecessarily alarm them without addressing the immediate concern of food safety. Hence, the recommended procedure is to properly cover the wound and protect both the food and public health.