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

Food handlers should cover a wound on their hands with a waterproof bandage and wear gloves to ensure that no contaminants from the wound can come into contact with food. This practice minimizes the risk of foodborne illness and protects both the food being handled and the individual working with it.

Using a waterproof bandage is particularly important because it prevents moisture and any potential pathogens from escaping or mixing with food items. Additionally, wearing gloves over the bandage provides an extra layer of protection, helping to keep the wound covered and secure. This approach complies with health regulations and food safety standards, which emphasize the importance of maintaining hygiene in food preparation environments.

The other options do not align with the recommended practices for managing wounds effectively in a food handling context. Ignoring the wound and continuing to work poses a significant health risk, as pathogens could enter food from the injury. Keeping the wound exposed to air does not provide any protection for the food and increases the likelihood of contamination. Merely washing the wound with soap and water fails to prevent the risk of cross-contamination and does not offer a secure solution for managing a wound while handling food.