Food Code Rules in Brief: Nail Brushes Out, Hand Dryers In

Posted on November 20, 2018 by Bobbie Guidry

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.