Final answer:
Fingernails and toenails serve important functions in protecting and enhancing sensation in the fingers. However, long, polished nails can harbor dirt, bacteria, and pathogens, posing a risk to food safety. Food handlers should keep their nails short and unpolished to maintain proper hygiene.
Step-by-step explanation:
Fingernails and toenails consist of dead keratinocytes that are filled with keratin. The keratin makes them hard but flexible, which is important for the functions they serve. Nails prevent injury by forming protective plates over the ends of the fingers and toes. They also enhance sensation by acting as a counterforce to the sensitive fingertips when objects are handled. In addition, fingernails can be used as tools.
However, long, polished nails can harbor dirt, bacteria, and pathogens, making them difficult to clean and posing a potential risk to food safety. Therefore, food handlers should keep their nails short and unpolished to maintain proper hygiene and minimize the risk of contamination.