What should food handlers do if they cough or sneeze?

Food handlers should wash their hands immediately after coughing or sneezing to prevent the spread of germs and contaminants. This practice is a crucial part of food safety protocols because respiratory droplets can harbor harmful bacteria and viruses that may contaminate food or surfaces in the kitchen.

By washing their hands, food handlers reduce the risk of cross-contamination and protect the health of customers. It ensures that any pathogens that may have been transmitted to the hands are removed before they continue handling food or touching surfaces that others may contact. This step is an essential part of maintaining a clean and safe food preparation environment.

The other options, while they may seem practical, do not fully address the necessity of hand hygiene in the context of food safety after coughing or sneezing. Using a tissue without washing hands may still allow contamination to occur, changing gloves does not eliminate germs unless hands are also washed, and ignoring it completely poses a significant risk to food safety.