ServSafe Manager Practice Exam

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How should food handlers keep their fingernails?

  1. Short and polished

  2. Long and painted

  3. Short and unpolished

  4. Medium length and natural

The correct answer is: Short and unpolished

Food handlers should keep their fingernails short and unpolished to promote food safety and prevent contamination. Short nails reduce the risk of food particles or bacteria accumulating underneath. Unpolished nails further minimize the risk because nail polish can chip and lead to potential contamination of food. This practice is particularly important in food handling environments where hygiene is critical to preventing foodborne illnesses. Maintaining short and unpolished nails aligns with sanitary requirements and supports good personal hygiene practices in food service settings.

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