Because we have received so many requests from our clients and new visitors to post some sample ServSafe exams on our website, we finally decided to take some action and do so. 

These PDF files are provided to you as both, training materials and study guides to familiarize you with the actual ServSafe Exam that you will take at the end of your class session.  Our consultant-instructor will fully prepare you for success, and you'll actually have so much fun learning!

We hope you will take advantage of these valuable resources prior to attending our Food Protection Manager Certification Class and Exam, and we sincerely hope this helps you.  

When you are ready to set up your training and get your official Food Safety certificate, please call US.  We are here to help.  We also realize that you may work regular and/or irregular hours.  So, we make ourselves available no matter what day or time is best for you to call!

CALL US @ 888-695-9926  or 281-923-6892   

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The listed quizzes and practice tests below, contain very similar questions (in nature) to the actual questions on the ServSafe Manager's exam. In attending our classes we urge you and help you to consider and focus your attention on the theory, logic, and concepts presented to you from the study materials given to you the beginning of your class.   We teach you how to be able to  mentally capture the underlying message that is the target of the learning objective. 

This is important because many participants taking the class and exam with our competitors will subsequently fail their exam.   We have seen that the reason for failure is that participants are NOT taught to see and understand the underlying message in the questions, which alternatively tend to be subject material, and which actually DOES apply to them at their food establishment, in many cases. 

A simple example: Question- "to protect foods from the proliferation of pathogenic growth and time and temperature abuse, which product should be kept under refrigeration at 41 degrees Fahrenheit or less until being used?  A.) peanut butter in a glass jar  B). shelf-stable, oven-baked bread  C). fresh, whole, uncut tomato; or D). shell eggs in a Styrofoam carton. 

The Answer is D). shell eggs in a Styrofoam carton. 

Although you may not use shell eggs or any of the food products in the question at your food operation, the theory and concept is to keep cold foods cold (and hot foods hot-although not stated in the question),  to prevent time & temperature abuse.  So, while the food products mentioned in the test question may not be foods that you work with at your food operation, you actually are responsible for the control of time & temperature of food products to prevent the growth of pathogens on the food product.  

Call Us.  We want to make you successful, and the one at your food operation who knows best how to apply the concepts of Food Safety. 


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Practice Test
Practice Test
Take Care to Give Care
Things Are Not What They Seem
Start 'Em Out Right
Sample of our Class Lecture

FAT TOM is a very large portion of the Food Safety Training.  Take the time to get fully familiar with this term and all of the components associated with it.  It is an acronym that is used widely throughout the Food Industry.  Our classes cover this and many other subjects.  All of our Consultants are certified Instructor/Proctors.  They are ALL well-rehearsed in every aspect of the industry.  At Rest Ops Solutions/Premiere Management Enterprises (PME),  we are involved with  the training of many of the Health Department Inspectors at the local, state and federal levels. 

Each of our Consultants has several years operating their own restaurants and is also classified as a Food Safety Specialist and/or Inspector. 

We are the best at what we do.  Call us at 888-695-9926 or email us:  See us on Facebook

Food Cooking in Steaming Pots
Food Market Crowd


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