Why should food handlers report cuts or sores?

Food handlers should report cuts or sores primarily to prevent contamination of food. When an employee has an open wound, there's a significant risk that pathogens and bacteria could be transmitted to food products, which can lead to foodborne illnesses. Wounds can harbor harmful microorganisms that can multiply and spread when they come into contact with food. By reporting such injuries, food handlers enable management to take necessary actions, such as providing appropriate bandaging or allowing the employee to perform tasks that do not involve direct contact with food, thus safeguarding the overall safety of the food being prepared and served.

While receiving medical attention is important for personal health, compliance with management policies helps maintain a standard operating procedure, and maintaining personal hygiene is crucial for food safety, the primary concern is to ensure the safety and quality of the food by preventing any potential cross-contamination that could arise from caring for a cut or sore.