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SOP Test Study Guide Questions and Answers 2024
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SOP Test Study Guide
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SOP Test Study GuideWhat is the most effective way to control growth of bacteria in food? - answer Control
time and temperature
What is one of the most effective ways of preventing the contamination of food? -
answer Hand washing
What is the total time that any potentially hazardous food can be exposed to the
temperature danger zone? - answer4 hours
Describe the difference between " clean " and " sanitized " - answer-clean means that
all debris has been washed away with a cleaning agent and rinsed
-sanitized means that sanitizing solution is used to reduce level of harmful
microorganisms to safe levels
If a glass or china item breaks in the food preparation area, what should you do? -
answer Discard all food items from surrounding areas to prevent contamination and
resulting injury. Sweep up broken glass right away . DO NOT pick up with your hands.
How frequently should you wash the can opener? - answer After each use
To measure the internal temperature of food, where should you insert the thermometer
stem or probe? - answer Into the thickest part of the food
When should thermometers be calibrated? - answer1) before each shift
2) before a day's delivery
3)after suffering a serve shock, such as being dropped or a dramatic temperature
change
Describe the procedure for calibrating probe thermometers using the "ice point method"
- answerStep 1 - fill large container with cold tap water and crushed ice and stir well
Step 2 - place thermometer stem into the ice water so that the sensing area is
completely submerged
Step 3 - holding the calibration nut with a wrench or other tool, turn the needle of
thermometer until it points to 32 degrees f ( the freezing point of water)
To reheat a produce a product that has been held under refrigeration or has fallen
below 140*f, rapidly reheat to (what temperature?)________ reaching that temperature
within (how long?)_________ and hold that temperature for (how
long?)_______________ - answer1- 165*f
2- 2 hours
3- 15 seconds
,When is it acceptable to reheat food directly on stem table or other hot - holding
equipment? - answerNever
What should you do with potentially hazordus food (PHF) that has been in the time-
temperature danger zone for four hours or longer? - answerDiscard it
What does it mean if an item is identified with the G icon on the menu? - answerThe
item is gluten friendly or can be modified to be gluten friendly
Why must the nutritionial value of prepared food items match the published nutritonal
information? - answerTo comply with state or local Health Department regulations and
laws, and for the protection of our guests
What does the acronym " FIFO" stand for and what does it mean? - answerFirst in First
out It is the proper method by which foods should be rotated
Which food products should be wrapped or covered when in storage? - answerAll food
products
What Should you immediately, do after mixing the sanitizer Solution used in sanitizer
pails? - answerTest the solution using approved test strips to ensure it is at the proper
concentration
When is sanitizer solution to be changed? - answer1) when the sanitizer solution
becomes visibly dirty
2) when concentration fallsbelow effective levels
3) every too hours
Where should the sanitizer towels be stored between uses? - answerIn the sanitizer
solution
Why must the ice contact surfaces of all tools used to dispense and transport ice be
clean and sanitary? - answerIce is food and must be treated like food
All containers and utensils must be __________, _________,__________ and
__________prior to their use with food products - answerWashed, rinsed, sanitized and
airdried
Why should all foods to be thawed in the refriderator be placed on a pan? - answerTo
avoid dripping on other foods
To ensure the safety of frozen foods when thawing, always thaw them in one of the
following 3 ways include applicable temperatures in your answers) - answer1) under
refrideration at temperatures between 33* F and 41* F
2) under potable drinkable) running water at a temperature of 70*f or below
, 3) in the microwave as a part of the final cooking process
Does a frozen products total shelf life include the required thaw time, does it reflect the
usable life of the product after the item has been thawed? - answerThe total shelf life
includes the required thaw time
Regardless of the provided total shelf life for any product,the " open" shelf life must be
within, and cannot exceed what? - answerThe manufactures " use by " date for the
product
What are steps to proper handwashing ( including time and temperatures)? - answer1)
Wash hands w/ disinfectant soap and hot water of 100*f or higher for at least 20
seconds
2) lather up to the elbows; pay special attention to fingernails
3) rinse under hot running water of 100* or higher
4) dry hands with a single use sanitary towel
5) turn off faucet using towel to prevent re-contaminating your clean hands
When is it acceptable to use hand washing sinks for activities other than hand washing?
- answerNever; hand washing sinks must be 100% dedicated to hand washing
Freezers temperature - answer-10* to 0*F
Refrigeration temperature - answer33* to 41*F
Stem table products minimum temperature - answer140*F
Fryer oil temperature - answer350*F
Grill surface temperature - answer350*F
High temp dish machine rinse temperature - answer180 - 194*F
Low temp dish machine rinse temperature - answer75*-120*F
Hand washing sink hot water within 15 seconds of turning on temperature -
answer100*F
Thawed pork sausage links: rotate _________ turn every ________ min, for
approximately _________ minutes - answer1/4
1
4
Stage 2 cooked bacon from stage 1 ( time to cook ) - answerPer side 2 min
Total time 4 min
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