Beginning Jan. 1, 2019, the Minnesota food code will no longer require nail brushes at handwashing sinks. Also, heated-air and air-knife hand dryers are now allowed at handwashing sinks in the kitchen. 

Because nail brushes can be a source of contamination if not properly maintained, hands may be cleaner when food employees wash without using a nail brush. Cleaner hands spread less disease. 

After Jan. 1, operators will no longer be required to provide or maintain nail brushes at handwashing sinks. New technology dries hands safely; hand dryers or individual disposable towels both get the job done, when used properly.

There are several options for drying hands at a handwashing sink, including individual, disposable towels; heated-air hand dryer; hand dryer with an air-knife system that delivers high velocity, pressurized air; and continuous towel system that supplies the user with a clean towel.

Learn More about Handwashing

• Watch the Food Safety Partnership recording – Nail Brushes and Hand Dryers starts at the 2 hour 4-minute mark.
• Read the code – search the PDF of the rule language for “handwashing sink” to find the various parts that apply.
• Visit MDH’s Hand Hygiene website for resources.