| Wash the wound and wear a single-use glove | |
| Bandage the wound and avoid contact with food for the rest of the shift | |
| Bandage the wound with an impermeable cover and wear a single-use glove | |
| Apply iodine solution and a permeable bandage |
| Identify potential hazards | |
| Identify where hazards can be eliminated | |
| Reduce hazards to safe levels | |
| Avoid serving undercooked food to high-risk customers |
| 45 | |
| 15 | |
| 60 | |
| 30 |