Which action should be taken when a food handler has a cut on their hand?

When a food handler has a cut on their hand, the best practice is to wrap the cut with a bandage and wear gloves. This action is essential for a few reasons. Firstly, wrapping the cut prevents any potential pathogens from the injury from contaminating the food being prepared or handled. Secondly, wearing gloves over the bandage further protects both the food and the food handler by providing an additional layer of protection. This is critical in maintaining food safety and hygiene standards, as proper handling prevents the risk of foodborne illnesses.

The other actions, such as ignoring the cut or using tape, do not provide adequate protection or hygiene. Ignoring the cut could lead to contamination, while tape might not create a sufficient barrier, possibly allowing bacteria to enter or escape. Washing the cut and continuing without any protective covering also fails to ensure that the injury is properly isolated from any food preparation environment. Hence, properly bandaging the cut and wearing gloves is the best course of action to ensure food safety.