Cuts, Wounds, and the Kitchen: Can Food Handlers Still Work Safely?
In the fast‑paced world of foodservice, minor cuts and scrapes are almost inevitable. But when you’re handling food, even a small wound can become a big food safety risk. The question is — can food handlers work with cuts or wounds, and if so, under what conditions?
Why Cuts and Wounds Are a Food Safety Concern
Open cuts, burns, or sores can harbor harmful bacteria such as Staphylococcus aureus, which can easily transfer to food, utensils, or surfaces.
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Risk of contamination: Blood or wound fluid can carry pathogens.
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High‑risk foods: Ready‑to‑eat items like salads, sandwiches, and baked goods are especially vulnerable.
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Cross‑contamination: Even if the wound isn’t directly touching food, it can contaminate gloves, tools, or prep areas.
When Can a Food Handler Work with a Cut?
Food handlers can work with cuts or wounds only if they follow strict safety measures:
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Clean the wound thoroughly with soap and water.
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Apply a waterproof, brightly colored bandage so it’s visible if it falls off.
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Wear a single‑use glove over the bandage when handling food.
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Change gloves frequently and replace the bandage if it becomes wet or soiled.
Pro Tip: Bright blue bandages are preferred in foodservice because they’re easy to spot if they fall into food.
When Should a Food Handler Be Restricted from Work?
If the wound is:
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Infected (red, swollen, oozing pus)
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On the hands or wrists and cannot be fully covered with a bandage and glove
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Accompanied by illness symptoms like fever, vomiting, or diarrhea
…then the food handler should be reassigned to non‑food tasks until fully healed.
Best Practices for Food Protection Managers
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Train staff on proper wound care and reporting procedures.
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Stock first‑aid kits with waterproof bandages, gloves, and antiseptic wipes.
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Document incidents and monitor compliance with safety protocols.
How My Food Service License Can Help
My Food Service License offers Food Handler and Certified Food Protection Manager (CFPM) programs that cover:
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Proper wound management in foodservice
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Illness and injury reporting requirements
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Cross‑contamination prevention strategies
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Compliance with FDA Food Code standards
By investing in training, you protect your customers, your staff, and your brand’s reputation.
The Bottom Line
Yes — food handlers can work with cuts or wounds if they are properly cleaned, bandaged, and covered with gloves. But safety always comes first. When in doubt, reassign the employee to a non‑food role until the wound heals.
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