What is the recommended length and condition for foodhandlers' fingernails?

Food handlers' fingernails should be kept short and unpolished to maintain food safety standards. This is important because short fingernails reduce the risk of harboring dirt and bacteria that can contaminate food. Long nails can easily break or collect debris, leading to potential cross-contamination. Additionally, polished or painted nails can also chip and flake, which poses a risk of these materials contaminating food or surfaces. Keeping nails unpolished ensures that there are no additional substances that could compromise food safety, making short and unpolished nails the best practice for food handlers.