FOOD TECHNOLOGY

Detailed explanation-1: -Food handlers with open cuts or wounds on the exposed parts of their bodies should not be allowed to handle food or to come into contact with food utensils, equipment and food contact surfaces, unless such cuts / wounds are completely protected by impermeable or waterproof gloves or dressings.

Detailed explanation-2: -If a cut or abrasion becomes infected there are a large number of harmful bacteria that must not be allowed to come into contact with food. Cuts, abrasions and open sores must be covered up.

Detailed explanation-3: -If you have a small cut or an open wound on your hand, simply putting on gloves or putting on a bandage is not enough to protect your customers. Instead, do both. After you bandage the wound, put a glove on top of it. This is called a double barrier, and it will help prevent contamination.

Detailed explanation-4: -Hand wounds Wear a bandage over wounds on hands and arms. Make sure it keeps the wound from leaking. You must wear a single-use glove or finger cot (a finger cover) over bandages on hands or fingers. These will protect the bandage and keep it from falling off into food.