IHOP SOP Study Guide, 203/2024 IHOP SOP Test Questions 100% Solved

IHOP SOP Study Guide, 203/2024 IHOP SOP Test Questions 100% Solved This symbol means that food must be cooked, reheated, or held at a specified temperature to meet FS CCP requirements. Use only pasteurized eggs. Work with clean hands. Work with clean equipment. Label all prepared products Labels for prepared products must contain the following information: 1. Product name 2. Preparer's initials 3. Prep date & time 4. Expiration date & time What is the maximum temperature for food quality? 165 Maintain a refrigerated temperature 33ﾟ- 41ﾟ Maintain a minimum product temperature of a 140ﾟ Note simple & Fit cooking instructions. Chill from 140° to 70° in less than 2 hours; from 70° to 41° in less than 4 hours. What is the most effective way to control the growth of bacteria in food? Control Time & Temperature What is one of the most effective ways of preventing the contamination of food? Handwashing What is the total time that any PHF can be exposed to the temperature danger zone 4 hours This term means that all debris has been washed away with a cleaning agent and rinsed. Clean This term means that a solution has been used to reduce the level of harmful microorganisms to safe levels Sanitize What are the 3 steps if glass or china breaks in the food prep area? 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? After each use. Where should you insert a thermometer to accurately & safely measure a product's internal temperature? Into the thickest part of the food. Name the 3 times when thermometers should calibrated 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? A procedure for calibrating probe thermometers. Name the 3 steps in the Ice Point Procedure: 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 What temperature must a product reach when being rapidly reheated if it was being held under refrigeration or fallen below 140ﾟ? 165ﾟ How long does a refrigerated product have to reach 165ﾟ when it is being reheated? 2 hours How long must a product remain at 165ﾟ after being reheated 15 seconds A product must be reheated to 165ﾟ if it has fallen below what temperature? 140ﾟ When is it acceptable to reheat food directly on the steam table or other hot-holding equipment? Never What should you do with PHF that has been in the temperature danger zone for 4 hours or longer? Discard it Why must the nutritional value of prepared food items match the published nutritional information? 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