GREENSBORO, NC -- You cut yourself in the kitchen - you slap a BAND-AID on and keep going. Alot of times, that's what folks in restaurant kitchens do too. But there's another step we all need to be taking.
Chef Keith Gardiner is an instructor in GTCC's Culinary Technology Department. He says, " A lot of times I just see people put a bandage on but the proper way is to put a band aid on and then a glove over that. Change the glove and bandage as often as you need too, too keep it on."
"The problem with a wound in a kitchen is you really need to keep a glove on all day long so you'll have to be constantly changing it."
Keith says sometimes you can use the product New Skin, depending on where the cut is. But he says you still need to wear a glove over it.
"What you don't want is to allow the wound to come in contact or even the bandage with any food or food prep surfaces."
Restaurants can lose up to four points if fined for this violation.