A food handler has an infected, weeping cut on their hand. To prevent biological contamination, the manager should:
a.Have them rinse the cut with soap at the handwashing sink, then resume prepping salads
b.Let them keep the cut uncovered as long as they work with tongs and do not touch food
c.Send them back on the line and add a bandage only once blood starts seeping through
d.Cover the wound with an impermeable bandage and a single-use glove, and restrict from food if needed
Explanation
An infected wound can carry Staphylococcus aureus, so it must be covered with a clean impermeable bandage and, on the hand, a single-use glove or finger cot; if the infection is significant, the handler may need to be restricted from working with food. Rinsing the cut does not stop it weeping, working uncovered behind tongs still leaves drainage on hands and equipment, and waiting for blood to seep through means the food is already exposed.
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