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
Fast. Fun. Effective.
Schedule
Tell us your test date.
Plan
We build your personalized lesson plan.
Pass
You get a great score on your test.
It‘s everything you need to know
ServSafe Manager
30 topics
- Allergens and the Back of the House
- Allergens and the Front of the House
- Cleaning and Sanitizing
- Common Foodborne Illnesses
- Cooking Food
- Dishwashing
- Facility Safety
- Flow of Food Basics
- Foodborne Illness and Its Effects
- Foodborne Illness Response
- Food Preparation
- Food Storage
- Handwashing
- Holding Food
- How Contamination Happens
- Inspecting and Rejecting Food
- Pest Management and Emergencies
- Receiving Food
- Reporting Illness
- Risky Foods
- Serving Food
- Storage Locations and Stock Rotation
- Systems of Food Safety Management
- Thawing, Cooling, and Reheating Food
- The Hygienic Food Handler
- Time and Temperature
- Training and Monitoring for Food Safety
- Types of Contaminants
- Unsafe Food-Handling Practices
- Using Gloves
ServSafe Food Handler
30 topics
- Chemical Storage
- Cleaning vs. Sanitizing
- Clothing and Hygiene
- Cross-Contact and Allergens
- Cross-Contamination and Food Preparation
- Cross-Contamination and Self-Serve
- Cross-Contamination and Serving Food
- Cross-Contamination Basics
- Environmental Food Safety Hazards
- Food Storage
- Garbage and Pest Management
- Glove Use
- Hand Hygiene
- Handwashing Products, Supplies, and Places to Wash
- Holding, Cooling, and Reheating Food
- How and When to Wash Hands
- How to Clean and Sanitize
- Human Behavior and Food Safety Hazards
- Preparing Food to Avoid Cross-Contact
- Receiving Food and When to Reject It
- Safe Cooking Practices
- Safe Hygiene Practices
- Serving Food Safely and Cross-Contact Emergencies
- Storage to Prevent Cross-Contamination
- Thawing and Preparing Food
- The Temperature Danger Zone and Measuring Temperature
- Time and Temperature Control for Foods
- Washing Dishes: Using a Dishwasher
- Washing Dishes: Using a Three-Compartment Sink
- When You Are Sick
ServSafe Alcohol
20 topics
- Alcohol Consumption and Absorption
- Alcohol in the Body
- Alcohol Manufacturing and Strength
- Alcohol Service Laws: Age and Intoxication
- Blood Alcohol Content
- Blood Alcohol Level
- Calculating Drinks
- Checking IDs
- Communication with Guests
- ID Requirements
- Intoxication Factors
- Intoxication-Induced Behavior
- Liability for Alcohol Service
- Other Alcohol Service Laws
- Preventing Intoxication
- Responsibility and Alcohol Service
- Stopping Alcohol Service
- Tracking Drinks and Guest Observation
- Violence and Illegal Activities
- Working with the Authorities
ServSafe Allergens
5 topics
- Common Food Allergens
- Cross-Contact: Cleaning and Personal Hygiene
- Cross-Contact: Staff Implications
- Food Allergy Symptoms and Emergencies
- Preventing Allergic Reactions
Personalized for your schedule.
We’ll automatically adjust your study plan to help you pass your test— whether your exam is in 3 days, 30 days, or more.
3 days
30 days
Adapted to your proficiency.
- ✔ Adjusts to your performance
- ✔ Progressively enhanced
- ✔ Learn through repetition
- ✔ Exam simulation at the end
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…
mrclean★★★★★
