The Person in Charge (PIC) notices that a food handler has an infected wound on his or her hand. They must require the food handler to

An infected wound on a food handler's hand contains pathogens, such as Staphylococcus aureus, which can easily contaminate food. The correct procedure, mandated by the FDA Food Code and ServSafe, is to create a double barrier. First, the wound must be covered with an impermeable bandage (e.g., a waterproof bandage). Then, a single-use glove must be worn over the covered wound. This prevents any fluid from the wound from coming into contact with food or food-contact surfaces.

A. A release from a medical practitioner is typically required for more serious conditions like jaundice or diagnosed illnesses, not a properly covered wound.

C. Reassigning the employee is an option, but the primary required action is to ensure the wound is properly covered if they continue to handle food.

D. Applying antibacterial cream is a first-aid measure but does not replace the required double barrier of a bandage and glove to prevent food contamination.

- ServSafe Manager, 7th Edition. National Restaurant Association. Chapter 3, Page 3.9, "Infected Wounds or Boils."

- U.S. Food and Drug Administration. (2017). Food Code. Section 2-401.11, "Clean Condition" and Section 2-201.11(B)(3), "Responsibility of Person in Charge."

- University of Minnesota Extension. (2021). Hand Hygiene for Food Handlers. (Details the proper procedure for covering cuts and wounds with a bandage and glove).