IHOP SOP EXAMS SET PRACTICE
QUESTIONS AND ANSWERS VERIFIED FULL
SOLUTION PACK
●● Which of the following activities would require Team Members to
wash their hands?
Answer: All answer choices are correct
●● All of the following are steps to proper handwashing except:
Answer: Use hand sanitizer immediately after washing hands
●● Which of the following is an NOT example of an FBI (Foodborne
Illness) risk factor?
Answer: Unclean storage shelves
●● True or false; Use of an egg poaching pan is approved for cooking
poached eggs?
Answer: True
●● According to the Menu/Campaign Rollout Guide, how many shift
training agendas are available for both the FOH and BOH?
Answer: 2
, ●● In order to be eligible to become a Certified Trainer, the team
member must first:
Answer: Compete all of their training for each position that they will be
a trainer for
●● What is the primary reason why food that is not in immediate use
(e.g., walk-in cooler, walk-in freezer, dry storage) must be covered and
protected at all times?
Answer: To protect it from overhead contamination
●● True or false; Prometric Certified Professional Food Manager
certifications earned before August 31, 2022 are valid through their
expiration date for the brand SOP requirement for the Manager on
Duty/Person in Charge?
Answer: True
●● Previously cooked and cooled food intended for hot holding must be
rapidly reheated (e.g. microwave, pan and stove) to 135°F for 15
seconds within 2 hours before being placed into hot holding equipment.
Answer: FALSE
●● In order to enhance the guests' pick-up experience and support off-
premise programs, all IHOP restaurants are required to utilize software
called:
Answer: FlyBuy
QUESTIONS AND ANSWERS VERIFIED FULL
SOLUTION PACK
●● Which of the following activities would require Team Members to
wash their hands?
Answer: All answer choices are correct
●● All of the following are steps to proper handwashing except:
Answer: Use hand sanitizer immediately after washing hands
●● Which of the following is an NOT example of an FBI (Foodborne
Illness) risk factor?
Answer: Unclean storage shelves
●● True or false; Use of an egg poaching pan is approved for cooking
poached eggs?
Answer: True
●● According to the Menu/Campaign Rollout Guide, how many shift
training agendas are available for both the FOH and BOH?
Answer: 2
, ●● In order to be eligible to become a Certified Trainer, the team
member must first:
Answer: Compete all of their training for each position that they will be
a trainer for
●● What is the primary reason why food that is not in immediate use
(e.g., walk-in cooler, walk-in freezer, dry storage) must be covered and
protected at all times?
Answer: To protect it from overhead contamination
●● True or false; Prometric Certified Professional Food Manager
certifications earned before August 31, 2022 are valid through their
expiration date for the brand SOP requirement for the Manager on
Duty/Person in Charge?
Answer: True
●● Previously cooked and cooled food intended for hot holding must be
rapidly reheated (e.g. microwave, pan and stove) to 135°F for 15
seconds within 2 hours before being placed into hot holding equipment.
Answer: FALSE
●● In order to enhance the guests' pick-up experience and support off-
premise programs, all IHOP restaurants are required to utilize software
called:
Answer: FlyBuy
