Cuts, Spots and Boils

Cuts, Spots and Boils

Cuts, spots and boils can be highly contaminated with bacteria and must be totally covered with a distinctively coloured, waterproof dressing (these are usually blue and can contain metal strips to make them detectable on production lines). Reason why blue colour is used because there are not many naturally occurring blue coloured food and hence easy to identify if falls in food.

If dressings are used on the hands, it is considered good practice to also wear disposable food handling gloves. This will further reduce the risk of contaminating food.