Final answer:
A food worker with an uninfected cut should cover it with a waterproof bandage or glove and frequently wash their hands to prevent contamination. Hand hygiene and proper cooking temperatures are key practices to avoid spreading foodborne illnesses.
Step-by-step explanation:
A food worker with an uninfected cut on his or her hand should take certain precautions to prevent the spread of contamination to food. This includes using a waterproof bandage or glove to cover the cut and protect it from coming in contact with food and washing hands frequently to eliminate pathogens. It is important for food workers to remember that handling contaminated food can lead to foodborne illnesses. Food items like leafy greens, fresh fruits, shellfish, and raw poultry are particularly susceptible to contamination. Washing hands is critical not just after handling these items, but also after using the bathroom, before eating, and while preparing any kind of food.
The presence of microbes on various surfaces and the risk of their transfer to food items is why hand hygiene is a cornerstone of food safety. Food workers should also ensure that they cook food thoroughly to the appropriate internal temperatures to kill bacteria, and that they properly wash fresh produce before consumption. By following these guidelines, food workers can form a robust defense against the spread of pathogens and protect both themselves and the consumers of the food they handle.