Fingernails may harbour bacteria and should be kept ___ and ___.

• A. long, dirty
• B. short, dirty
• C. short, clean
• D. long, clean

Answer: (C)

Fingernail hygiene is an important part of hand hygiene in food safety. Fingernails can trap and harbor bacteria beneath and around the nail edge, so keeping them short and clean minimizes the opportunities for contamination to be transferred to food. Short nails are easier to scrub during handwashing and have less surface where dirt and microbes can accumulate. Clean nails ensure any residual dirt or organisms are removed when hands are washed, reducing the microbial load that could be transferred. Long nails can harbor dirt and microorganisms more easily and may tear gloves, creating gaps in the barrier. Dirty nails can reintroduce contamination even after washing. For these reasons, the recommended practice is to keep fingernails short and clean.