When preparing food, any cuts and wounds should beAcovered with a waterproof bandage Bcovered with gauze Ccovered with a waterproof coloured bandage and gloves Dwashed and covered with gloves

If a food handler has a cut, which of the following is the most appropriate course of action?Cover the cut with a bandage.The food handler should stop handling food.Cover the cut with a bandage and waterproof covering.Leave the cut exposed to the air to aid healing

If you have an infected cut on your hand, you should only handle food if:a) You cover the injury with a bandage.b) You cover the injury with a latex-free glove.c) You do not handle ready-to-eat foods.d) Both A and B. (you cover the injury with a bandage & you cover the injury with a latex-free glove)

Before touching prepared food with your hands, you must:a) Use an alcohol-based hand sanitizerb) Put your hands under running waterc) Put on latex-free disposable glovesd) Wipe your hands with paper towels

It is safe to handle food that requires no additional preparation before service with:a) Bare fingers to hold the food on the spatula when servingb) A cloth towel that is washed every 4 hours of being usedc) Clean utensils, deli papers, tongs, or disposable glovesd) Bare hands that have been washed with soap and water

The following are the uses of bandage except for: