Question

According to GMP, food handlers should keep their fingers nails:

• A. Long
• B. Varnished
• C. Manicured
• D. With nail enamel

Hint:

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.

Answer 1

The Correct Option is C

Concept: GMP (Good Manufacturing Practices) sets the primary hygiene and processing conditions for food establishments.

• Personal Hygiene: Focuses on preventing human-to-food contamination.

• Physical Contaminants: Objects like hair, jewelry, or nail fragments.

Step 1: Identifying the risk of long nails.
Long fingernails can trap dirt, debris, and millions of microorganisms. They also pose a physical hazard as they may break and fall into the food.

Step 2: Analyzing the risk of nail polish.
Varnish and nail enamel can chip off into the food products. They also hide dirt underneath the nails, making visual inspections difficult.

Step 3: Defining the correct GMP practice.
Nails must be short, clean, and well-trimmed. The term "Manicured" in this context refers to nails that are neatly trimmed and maintained. Final Answer: (C)