My favorite study technique is the use of flashcards which are easily accessible and understandable.

I also use mind mapping, where I can create connections through different areas of the course, making it easier for me to remember especially for a course that requires more of practice.

In this particular course, I would try to implement some concepts at my home kitchen since you are more likely to remember something if you do it practically. For instance, arranging my shelves and storage areas in the recommended ways, washing utensils used to cut meat or poultry before using them on ready to eat items to prevent cross-contamination.

The most tricky ServSafe concepts for me, was navigating through the required temperatures that food should be held or stored at. Different foods may require different temperatures at different conditions, and this came off as a very confusing concept for me.