FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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cover your finger with a band aid.
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Cover your finger with a band aid and the hand with a single-use glove.
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cover the hand with only a glove
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go home and come back when it is healed
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Detailed explanation-1: -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-2: -completely cover all cuts and wounds with a wound strip or bandage (brightly coloured waterproof bandages are recommended) wear disposable gloves over the top of the wound strip if you have wounds on your hands. change disposable gloves regularly.
Detailed explanation-3: -Blue or coloured Band-Aid, to cover the wound, are available at all services if staff need a wound covering.-Hair should be tied back, or covered, when preparing food to prevent it from falling in.-Staff should not eat, sneeze, blow or cough over unprotected food or surfaces likely to come into contact with food.