Why a plain waterproof bandage isn't enough
A waterproof dressing on its own solves half the problem. It stops blood and wound fluid — which can carry Staphylococcus aureus and other bacteria — from reaching the food, and it stops food and water from soaking into the wound. What it doesn't solve is what happens when the bandage comes off, which in a hot, wet, fast-moving kitchen happens more often than people expect.
That is what the bright colour is for. A skin-coloured plaster that ends up in a tray of salad is almost impossible to find. A blue one is not — blue is used because almost no food is naturally blue, so it stands out immediately against anything you're preparing. Many kitchens use blue bandages with a metal detectable strip for the same reason.
If the wound is on a hand, wrist or forearm — anywhere that touches food or food-contact surfaces — a single-use glove goes over the covered dressing as a second barrier. Change that glove as often as you would any other, and always after it tears.
This comes up on the test — and the training that covers it is free to read.
Start the Free TrainingWhat the Food Standards Code actually requires
Standard 3.2.2 of the Australia New Zealand Food Standards Code sets out the health and hygiene duties of food handlers. It requires anyone handling food to take all practicable measures to prevent unnecessary contact with ready-to-eat food, and to make sure any bandage or dressing on an exposed part of the body is completely covered with a waterproof covering.
The Code doesn't spell out a colour, but every food safety training program in Australia teaches bright colours, and most food businesses write it into their own procedures. Treat the coloured waterproof bandage plus glove as the standard your employer will expect, because that is what an auditor will look for.
What to do on shift
Deal with the cut before you go back to the bench, not after. The order matters: stop the bleeding, wash and dry your hands properly, apply the waterproof coloured dressing so it is fully sealed, put a glove over it if it's on your hand, then tell your supervisor. Telling someone isn't bureaucracy — it's how the business meets its own obligation, and it protects you if anything is questioned later.
- Stop the bleeding and clean the wound away from food and food-contact surfaces
- Wash and dry your hands thoroughly before dressing the wound
- Cover it completely with a waterproof, brightly coloured bandage
- Add a single-use glove over the top if the wound is on your hand or wrist
- Tell your supervisor, and check the dressing is still in place through the shift
- If the wound is weeping, infected or won't stay covered, don't handle food