Fingernails & Nail polish at the Restaurant. Servsafe. Westchester Food Safety
Keeping on top of our employees in regards to cleanliness is key. False or painted fingernails can make risk for many food safety issues.
Proper signage explaining that false fingernails are not allowed on the job can be a great way to avoid having to explain directly to them about this health policy. If you need to speak with the employee refer to your signage. Explain the risks and insure they follow this important policy.
Remember fingernail can become a Physical Contamination. Physical contamination happens when actual objects contaminate foods. Sometimes when a food is physically contaminated, it can also be biologically contaminated. This is because the physical contamination might harbor dangerous bacteria, for example a fingernail.
Hand Care Tips to Follow:
- Fingernail length; short and clean. Trimmed and filed. - False fingernails; do not wear them. Hard to keep clean, break off into food (some regulatory authorities allow false nails if single-use gloves are worn). -Nail polish; do not wear nail polish, it can disguise dirt under nails. It may also flake off into food (some regulatory authorities allow false nails if single-use gloves are worn). -Infected wounds or cuts.
Remember Do NOT wear nail polish.
Contact Westchester Food Safety & take our one day Food Managers Safety Protection course required by the health department. Get certified that day!
www.westchesterfoodsafety.com