How should foodhandlers maintain their fingernails?

Foodhandlers are required to maintain short and unpolished fingernails to ensure proper hygiene and minimize the risk of contamination when handling food. Long fingernails can trap dirt, bacteria, and food particles, which can pose health risks when preparing or serving food.

Moreover, unpolished nails are recommended because polish can chip off and potentially contaminate food, leading to foodborne illnesses. Short, well-trimmed nails are easier to keep clean and reduce the potential for bacterial buildup, creating a safer food handling environment. This practice aligns with food safety protocols that prioritize cleanliness and hygiene in culinary settings.