A cut sustained in a commercial kitchen requires immediate and specific treatment to prevent the biological contamination of food products. Food safety regulations mandate that a worker must stop all food handling activities the moment an injury occurs to address the wound and minimize the risk of spreading pathogens. Proper covering of the injury is a non-negotiable step before returning to work. This procedure ensures that no blood or other bodily fluids come into contact with food, equipment, or surfaces, protecting public health from foodborne illnesses.
The Mandatory Two-Part Barrier
The protective system for a minor cut on the hand or wrist involves two distinct layers to ensure regulatory compliance and maximum safety. The primary layer is a sterile dressing, which must be waterproof to prevent moisture from compromising the wound and containing any wound discharge. This bandage must be brightly colored, with blue being the industry standard. Since blue is rarely found naturally in food, this color makes the dressing highly visible should it accidentally detach, allowing for quick detection.
Some specialized dressings include a thin, embedded metal strip. This strip ensures the bandage can be detected by magnetic scanners, which are often used to check products before packaging in large-scale facilities. The secondary protective layer is a single-use, intact glove or a finger cot, which must be worn over the primary dressing at all times while the employee is handling food. This double-barrier system secures the dressing in place, acts as a final contamination shield, and is required by the FDA Food Code for wounds on the wrist, hand, or finger.
Step-by-Step Wound Management and Covering
Upon sustaining a minor cut, the worker must immediately stop work, notify the person in charge, and move to a designated first aid station. The initial step is to control bleeding by applying gentle pressure with a clean cloth or gauze. The injury must then be thoroughly cleaned with soap and clean, running water to remove debris and bacteria.
Once the bleeding is stopped and the wound is clean, an antiseptic should be applied to reduce the risk of infection, followed by the application of the primary dressing. This dressing must be the brightly colored, waterproof type, ensuring it completely covers the injury and adheres securely. Next, the secondary barrier, such as a disposable glove or a blue finger cot, is carefully placed over the bandaged area to complete the mandatory two-part barrier. The final step before returning to work is a thorough handwashing procedure, which cleanses the exterior of the new glove.
When a Worker Must Be Excluded from Food Handling
While a minor cut can be properly managed and covered, certain conditions pose a contamination risk that cannot be mitigated by a simple barrier. A worker must be restricted from working with exposed food if they have a lesion containing pus, such as an infected wound, boil, or weeping sore, particularly on the hands or forearms. These lesions harbor pathogenic bacteria, such as Staphylococcus aureus, which can easily be transmitted to food products.
Exclusion is necessary when the risk of transmitting a foodborne illness outweighs the protection offered by the double-barrier system. If an infected wound is open, draining, or located on a part of the body that cannot be securely covered, the worker must be temporarily removed from all duties involving exposed food contact. The worker must not return to food handling until the wound is fully healed or a medical professional confirms the condition is no longer a source of contamination.