The Cook with a Bandaged Hand

Finger cut: A bandaged cut on a hand is not, by itself, an exclusion. The cook may work if the wound is properly covered with an impermeable bandage and, on a hand, a single-use glove or finger cot over the bandage - and the bandage must be changed when it becomes soiled or wet. He must not handle RTE food with a bare bandaged hand. Working the salsa/guacamole station is acceptable only with a glove over the bandage and strict hand hygiene; the glove is a barrier, not a substitute for handwashing.

Forearm lesion: This is the more serious issue. A crusted, weeping, or draining lesion on exposed skin is a potential Staphylococcus aureus source and, depending on appearance, could be a boil, stye, or infected wound. Food code language: an employee with a lesion containing pus or an infected wound on an exposed body part must be restricted from working with exposed food, clean equipment, and utensils. A 'scratch from the dog' that is crusted and on an exposed forearm is not automatically a restriction, but the manager must evaluate it. If it is draining or looks infected, the cook must be restricted to duties that do not involve exposed food or food-contact surfaces.

Judgement: Do not let him work the salsa/guacamole station with an uncovered forearm lesion. Cover the forearm with an impermeable bandage and a sleeve, or move him to a non-food-contact role until evaluated. The finger alone would be manageable; the combination plus a rushed manager is the risk.

• Exclusion means the employee is not allowed in the food operation at all. It applies to the big five (Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A, Norovirus) when diagnosed or when the employee has symptoms (vomiting, diarrhea, jaundice) and to employees with these diagnoses who are symptomatic.
• Restriction means the employee may work but is barred from exposed food, clean food-contact surfaces, and clean utensils. It applies to employees with symptoms of vomiting/diarrhea/jaundice who are not diagnosed, and to employees with infected wounds or lesions containing pus on an exposed body part.

The cook here has no enteric symptoms and no diagnosis, so exclusion does not apply. The question is whether the forearm lesion triggers restriction. If the lesion is draining or contains pus, restrict him from exposed food and food-contact surfaces. If it is a dry, intact scab, cover it and allow work with the finger cot/glove protocol.

The manager should document the decision, the appearance of the lesion, and the reassignment.

Short-staffing is not a food-safety justification. The manager has several compliant options:

1. Reassign the cook to a role with no exposed-food contact: dish, trash, sweeping, or receiving - with the forearm covered.
2. Cover the lesion with an impermeable bandage and a long sleeve, and keep him off RTE food if it is draining.
3. Call in a trained employee or the manager covers the station.
4. Simplify the menu for the rush (e.g., pre-portioned salsa) to reduce hand contact with RTE food.

The manager should also document the conversation and the reassignment, and follow up the next day to see whether the lesion is healing or worsening. If it worsens, refer to a health care provider and keep the restriction in place.