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IHOP SOP STUDY GUIDE, IHOP SOP TEST QUESTIONS
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IHOP SOP STUDY GUIDE, IHOP SOP TEST QUESTIONS
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IHOP SOP STUDY GUIDE, IHOP SOP TESTQUESTIONS
What is the most effective way to control the growth of bacteria in food? - Answers-
Control Time & Temperature
What is one of the most effective ways of preventing the contamination of food? -
Answers- Handwashing
What is the total time that any PHF can be exposed to the temperature danger zone -
Answers- 4 hours
This term means that all debris has been washed away with a cleaning agent and
rinsed. - Answers- Clean
This term means that a solution has been used to reduce the level of harmful
microorganisms to safe levels - Answers- Sanitize
What are the 3 steps if glass or china breaks in the food prep area? - Answers- 1)
Discard all food items in the surrounding areas to prevent contamination and resulting
injury.
2) Sweep up broken glass right away.
3) Do not pick it up with your hands.
How frequently should you wash the can opener? - Answers- After each use.
What temperature must a product reach when being rapidly reheated if it was being
held under refrigeration or fallen below 140ﾟ? - Answers- 165ﾟ
How long does a refrigerated product have to reach 165ﾟ when it is being reheated? -
Answers- 2 hours
How long must a product remain at 165ﾟ after being reheated - Answers- 15 seconds
A product must be reheated to 165ﾟ if it has fallen below what temperature? - Answers-
140ﾟ
When is it acceptable to reheat food directly on the steam table or other hot-holding
equipment? - Answers- Never
What should you do with PHF that has been in the temperature danger zone for 4 hours
or longer? - Answers- Discard it
, Why must the nutritional value of prepared food items match the published nutritional
information? - Answers- 1) In order to comply with state or local health department
regulations or laws
2) In order to protect our guests.
What does the acronym FIFO stand for and what does it mean? - Answers- 1) First In
First Out
2) It is the proper method by which food should be rotated.
In what order should food be stored/put away? - Answers- 1) Refrigerated
2) Frozen
3) Dry
What does FIFO stand for? - Answers- First In First Out
Dry goods should be stored within what temperature range? - Answers- 50ﾟ-70ﾟ
Upon delivery, frozen foods must be: - Answers- Solid to the touch
Cardboard boxes should always be: - Answers- Broken down before being thrown in
the dumpster
How often should the inside of trash containers be washed? - Answers- Everyday
When is it acceptable to keep the back door propped open? - Answers- Never
When should trash disposal occur? - Answers- ONLY during daylight hours
Where should you insert a thermometer to accurately & safely measure a product's
internal temperature? - Answers- Into the thickest part of the food.
Name the 3 times when thermometers should calibrated - Answers- 1) Before & after
each shift.
2) Before the day's deliveries.
3) After suffering a severe shock such as being dropped, or a dramatic temperature
change.
What is the Ice-Point Method? - Answers- A procedure for calibrating probe
thermometers.
Name the 3 steps in the Ice Point Procedure: - Answers- 1) Fill a larger container with
cold tap water and crushed ice and stir well.
2) Place the thermometer stem into the ice water so that the sensing area is completely
submerged.
3) Hold the calibration nut with a wrench or other tool and turn the needle of the
thermometer until it reaches 32ﾟ
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