Achyut Adhikari | 4/21/2015 11:56:23 PM
A first aid kit should be stocked and available to all workers and visitors. Workers who have cuts or other injuries could contaminate fresh produce with bodily fluids such as blood. All workers need to be trained to respond to injuries including knowing the location of first aid supplies, how to wash and bandage minor cuts, and to wear gloves or other covering to provide a secondary barrier between the injury and produce they handle. All contaminated produce must be thrown away and the injury should be written on the injury reporting log and kept on file.
Click next to continue through this decision tree.
The LSU AgCenter and the LSU College of Agriculture