Cram Course
for the ServSafe.

Your comprehensive guide

  • ✔ Personalized lesson plan for the ServSafe
  • ✔ Learn 85 topics across 4 subjects
  • ✔ Practice with 255 total questions
  • ✔ Maximize your study time
  • ✔ Feel confident on test day
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ServSafe Manager

30 topics

  1. Food Storage
  2. Common Foodborne Illnesses
  3. Foodborne Illness Response
  4. Serving Food
  5. Handwashing
  6. Flow of Food Basics
  7. Holding Food
  8. Storage Locations and Stock Rotation
  9. Reporting Illness
  10. Pest Management and Emergencies
  11. Unsafe Food-Handling Practices
  12. Cleaning and Sanitizing
  13. Allergens and the Front of the House
  14. Allergens and the Back of the House
  15. Systems of Food Safety Management
  16. Facility Safety
  17. Dishwashing
  18. Foodborne Illness and Its Effects
  19. Types of Contaminants
  20. How Contamination Happens
  21. The Hygienic Food Handler
  22. Using Gloves
  23. Training and Monitoring for Food Safety
  24. Risky Foods
  25. Time and Temperature
  26. Receiving Food
  27. Inspecting and Rejecting Food
  28. Food Preparation
  29. Thawing, Cooling, and Reheating Food
  30. Cooking Food

ServSafe Alcohol

20 topics

  1. ID Requirements
  2. Intoxication Factors
  3. Blood Alcohol Level
  4. Alcohol in the Body
  5. Responsibility and Alcohol Service
  6. Calculating Drinks
  7. Checking IDs
  8. Other Alcohol Service Laws
  9. Alcohol Consumption and Absorption
  10. Communication with Guests
  11. Alcohol Manufacturing and Strength
  12. Intoxication-Induced Behavior
  13. Tracking Drinks and Guest Observation
  14. Stopping Alcohol Service
  15. Liability for Alcohol Service
  16. Alcohol Service Laws: Age and Intoxication
  17. Blood Alcohol Content
  18. Preventing Intoxication
  19. Violence and Illegal Activities
  20. Working with the Authorities

ServSafe Allergens

5 topics

  1. Cross-Contact: Staff Implications
  2. Food Allergy Symptoms and Emergencies
  3. Cross-Contact: Cleaning and Personal Hygiene
  4. Common Food Allergens
  5. Preventing Allergic Reactions

ServSafe Food Handler

30 topics

  1. Chemical Storage
  2. Cross-Contamination and Self-Serve
  3. Cross-Contamination and Food Preparation
  4. Cross-Contamination and Serving Food
  5. Cross-Contamination Basics
  6. Food Storage
  7. Glove Use
  8. Cleaning vs. Sanitizing
  9. Receiving Food and When to Reject It
  10. How to Clean and Sanitize
  11. Hand Hygiene
  12. Safe Hygiene Practices
  13. Garbage and Pest Management
  14. Safe Cooking Practices
  15. Holding, Cooling, and Reheating Food
  16. Serving Food Safely and Cross-Contact Emergencies
  17. How and When to Wash Hands
  18. Washing Dishes: Using a Dishwasher
  19. Human Behavior and Food Safety Hazards
  20. Preparing Food to Avoid Cross-Contact
  21. Storage to Prevent Cross-Contamination
  22. Time and Temperature Control for Foods
  23. Thawing and Preparing Food
  24. Washing Dishes: Using a Three-Compartment Sink
  25. When You Are Sick
  26. Handwashing Products, Supplies, and Places to Wash
  27. Cross-Contact and Allergens
  28. Clothing and Hygiene
  29. Environmental Food Safety Hazards
  30. The Temperature Danger Zone and Measuring Temperature

Personalized for your schedule.

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3 days

3-day schedule

30 days

30-day schedule

Adapted to your proficiency.

  • Adjusts to your performance
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  • Learn through repetition
  • Exam simulation at the end
Adapts to your proficiency

What customers say…

Very well done for those of us transitioning back into student Life.

Elizabeth Coutee


It is a great way to study. The study practice test are exactly like the actual test.

Christopher Atkins


Have to say this helped me massively, learning online is hard enough…finding Union Test Prep saved me and helped me pass the course. Brilliant

Karl Grindal


The questions were challenging, the study sections were thorough. I was able to get a great score on my test, but more importantly I have increased my knowledge…



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