A discussion about blood may not be an attractive topic, but it’s extremely important to know and understand the risk factors involved—and how to handle an accident—when blood or other bodily fluids are present.

Bloodborne pathogens (BBPs) are disease-causing microorganisms found in human blood and certain other body fluids. They are not spread by casual contact. However, if you have a break in the skin, bloodborne diseases can enter your bloodstream. Watch the video to learn more.

Some of the most common infections transmitted through contact with blood and body fluids—those with the greatest risk—are hepatitis B and C. Other infectious diseases include HIV and hepatitis A. If you have broken skin and your blood contacts blood, blood products, or bloody fluids, your exposure risk can range between 10% and 40%.

Where the risks show up in restaurants

• Kitchen accidents: cuts from knives, slicers, or broken glass.

• Guest-related exposure: blood left on napkins, needles, or bandages in dining areas or restrooms.

⚠️ Quick Fact
BBPs aren’t transmitted by casual contact (like serving a guest). The big risk happens when broken skin meets contaminated blood or certain body fluids.

💡 Safety Tip
Treat all blood as potentially infectious. Put on disposable gloves, cover your own cuts, use approved cleanup materials (absorbent, disinfectant), place waste in a labeled biohazard bag if available, and wash hands thoroughly after removal. Report the incident per your company policy.

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