According to GMP, food handlers should keep their fingers nails:
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Under GMP, the best practice is: "No nail polish, no false nails, and nails must be trimmed to the tip of the finger." This ensures no physical or biological contaminants reach the product.
Good manufacturing practice pays close attention to what a food handler's hands can carry into a product. Long nails trap dirt and bacteria underneath them and risk breaking off into food, while nail polish and enamel can chip and flake into a product besides masking dirt trapped beneath the nail. What GMP actually requires is that nails be kept short, clean and neatly trimmed, a state best described as manicured.
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