Texas Food Managers Certification Practice Exam

A food service worker with a minor cut on the hand:

1. Should wash the cut before returning to work

2. Should not work in food preparation

3. Can work with no restrictions

4. Can work if a bandage and glove are worn

The correct answer is: Can work if a bandage and glove are worn

When a food service worker has a minor cut on the hand, the most appropriate response is to ensure that the cut is properly covered and protected before returning to work. Covering the cut with a bandage and wearing a glove creates a barrier that helps prevent any possibility of contamination of the food. This practice is essential in maintaining food safety standards and protecting both the food being prepared and the health of the worker. The use of a bandage provides a physical cover to the injury, while the glove adds an additional layer of protection, ensuring that germs or blood do not come into contact with food products. By taking these precautions, the worker can continue to participate in food preparation safely, without posing a risk to the food or the customers. This approach aligns with the guidelines set forth by food safety regulations, which emphasize the importance of preventing cross-contamination in food service environments.