What is an appropriate action if a food service worker has a cut on their hand?

Covering a cut with a bandage and wearing gloves is the appropriate action because it ensures both the safety of the food being prepared and the health of the worker. Bandaging the cut prevents any potential contaminants from entering the wound and protects the cut from further injury or infection, while gloves create a barrier that keeps any blood or bodily fluids from coming into contact with food. This practice aligns with proper food safety and sanitation regulations, which are essential in a food service environment to prevent foodborne illnesses.

In contrast, ignoring the cut or continuing to work without any protection poses significant risks to food safety and employee wellbeing. Not notifying a manager could also lead to a lack of appropriate response to a potentially hazardous situation in the kitchen.