When preparing food, any cuts and wounds should be _________.

When preparing food, cuts and wounds should be covered with a bandaid and a disposable glove. This helps to prevent any potential contamination of the food from the wound. The bandaid provides a protective barrier for the cut or wound, and the disposable glove adds an extra layer of protection to prevent direct contact between the wound and the food being handled.
The use of a bandaid and disposable glove is a temporary measure and should not substitute for proper wound care. If the cut or wound is severe or requires medical attention, it is best not to work with food until the wound has healed and is no longer at risk of contaminating the food.