What is a good practice while working in food service regarding fingernails?

Wearing fingernails short is an important practice in the food service industry for several reasons. Short nails minimize the risk of harboring bacteria and food particles beneath them, which is crucial for maintaining hygiene and food safety. Long nails can easily break or chip into food, potentially leading to contamination. Additionally, short nails help prevent accidental scratches or injuries to both the food handler and customers.

In a food handling environment, cleanliness is paramount, and keeping nails short ensures that they are easier to clean and maintain. This practice aligns with industry standards aimed at reducing the risk of foodborne illnesses, as any unintentional transfer of contaminants from nails to food can pose significant health risks.