What should be done with wounds on a food handler?

• A. All wounds covered
• B. Open wounds allowed
• C. Wounds on visible skin only
• D. Wounds ignored if minor

Answer: (A)

Wounds must be completely covered before a food handler touches food. This creates a protective barrier between the wound and the food, reducing the risk that bacteria or blood from the wound can contaminate the food, utensils, or surfaces. Use a clean, waterproof bandage and keep it dry and intact; gloves may be worn over the bandage as required, with proper handwashing before putting on gloves and after removing them. If the wound cannot be adequately covered or is likely to leak, the person should not handle food and should be reassigned until it heals. Leaving wounds uncovered, allowing open wounds, or assuming minor wounds are harmless can lead to contamination, which is why all wounds should be covered.