Personal HygieneQuestion 241 of 319

A line cook has a long, painted set of acrylic fingernails. Under the California Retail Food Code, what is the correct policy when she handles exposed food?

a.She may work with food as long as the nails are clean and freshly painted
b.She may work without restriction if she washes her hands more frequently than other staff
c.She may not contact exposed food with her bare hands; if nails are unnatural (artificial) or polished, she must wear intact single-use gloves
d.She must trim the nails to 1/4 inch but no gloves are required

Explanation

California Retail Food Code HSC §113973 requires food employees who contact exposed food, clean equipment, or single-service items to keep fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Unless wearing intact gloves in good repair, employees may not wear fingernail polish or artificial nails when working with exposed food, because polish can chip into food and the seam between an acrylic nail and the natural nail harbors bacteria that are not removed by handwashing. Option A is wrong because clean appearance does not eliminate the chipping and harborage risk. Option B is wrong because handwashing frequency does not address the polish/acrylic hazard. Option D is incomplete because the polish/artificial nail rule applies regardless of length. The combination of (a) no bare-hand contact with ready-to-eat food and (b) intact single-use gloves resolves the compliance problem.

Law Reference: HSC §113973

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