What should an employee with a cut on their hand do?

An employee with a cut on their hand should wear a bandage and a disposable glove to effectively manage the injury while continuing to work safely. This approach not only protects the wound from contamination but also prevents any potential blood or bodily fluids from coming into contact with food or food preparation surfaces, which is crucial in maintaining food safety standards.

Wearing a bandage helps to keep the cut clean and can provide a level of protection, while the disposable glove acts as an additional barrier. This combination minimizes the risk of cross-contamination, which is a critical concern in food service environments.

The other options are less appropriate. Simply washing the cut and continuing to work does not provide adequate protection for either the employee or the food being handled. Ignoring the injury poses a health risk and can lead to further complications. Covering the cut with plastic wrap does not offer the same level of protection as a bandage and glove, as plastic wrap may not be secure or effective in preventing contamination.