IHOP SOP FINAL PAPER QUESTIONS AND
CORRECT ANSWERS COMPLETE STUDY
SHEET REVIEW
●● 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?
Answer: 4 hours
●● What is the definition of "Clean"?
Answer: All debris washed away with a cleaning agent and rinsed
●● What is the definition of "Sanitized"?
Answer: Sanitizing solution is used to reduce the level of harmful
microorganisms to safe levels
●● If a glass breaks in the food preparation area, what should you do?
Answer: Discard all food items from the surrounding areas to prevent
contamination and resulting injury. Sweep up the broken glass right
away.
, ●● 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?
Answer: The thickest part of the food
●● When should thermometers be calibrated?
Answer: Before and after each shift, before deliveries, after suffering a
severe shock, such as being dropped or dramatic temperature change
●● To reheat a product that has been held under refrigeration or has
fallen below 140, rapidly reheat to _______, reaching that temperature
within ________ and hold that temperature for ________.
Answer: 165, 2 hours, 15 seconds
●● When is it acceptable to reheat food directly on the steam table or
other hot holding equipment?
Answer: Never
●● What should you do with potentially hazardous food that has been in
the temperature danger zone for 4 hours or longer?
Answer: Throw it away
CORRECT ANSWERS COMPLETE STUDY
SHEET REVIEW
●● 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?
Answer: 4 hours
●● What is the definition of "Clean"?
Answer: All debris washed away with a cleaning agent and rinsed
●● What is the definition of "Sanitized"?
Answer: Sanitizing solution is used to reduce the level of harmful
microorganisms to safe levels
●● If a glass breaks in the food preparation area, what should you do?
Answer: Discard all food items from the surrounding areas to prevent
contamination and resulting injury. Sweep up the broken glass right
away.
, ●● 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?
Answer: The thickest part of the food
●● When should thermometers be calibrated?
Answer: Before and after each shift, before deliveries, after suffering a
severe shock, such as being dropped or dramatic temperature change
●● To reheat a product that has been held under refrigeration or has
fallen below 140, rapidly reheat to _______, reaching that temperature
within ________ and hold that temperature for ________.
Answer: 165, 2 hours, 15 seconds
●● When is it acceptable to reheat food directly on the steam table or
other hot holding equipment?
Answer: Never
●● What should you do with potentially hazardous food that has been in
the temperature danger zone for 4 hours or longer?
Answer: Throw it away
