What type of wound would cause an employee to be restricted from foodservice activities?

An infected wound or pustular boil that cannot be covered poses a significant risk in foodservice activities, as it can lead to contamination of food and surfaces. Employees who work in foodservice must maintain strict hygiene practices to prevent any possibility of foodborne illness. Infection can harbor pathogens that may be transmitted through handling food or touching surfaces that come into contact with food. Therefore, if an employee has an infected wound or untreated boil, they must be restricted from food handling to ensure the safety and health of customers and staff.

In contrast, a well-covered cut, minor abrasion, or scraped knee typically present lower risks because they can often be properly bandaged and do not pose the same level of contamination risk as an infected wound.