IHOP SOP Study Guide with Verified Answers Graded A+
1. This symbol means that food must be cooked, re-
heated, or held at a specified temperature to meet FS
CCP requirements.
2. Use only pasteurized eggs.
3. Work with clean hands.
4. Work with clean equipment.
5. Label all prepared products
6. Labels for prepared products must contain the fol- 1. Product name
lowing information: 2. Preparer's ini-
tials
3. Prep date & time
, IHOP SOP Study Guide with Verified Answers Graded A+
4. Expiration date &
time
7. What is the maximum temperature for food quality? 165
8. Maintain a refrigerated temperature 33Ÿ- 41Ÿ
9. Maintain a minimum product temperature of a 140Ÿ
10. Note simple & Fit cooking instructions.
11. Chill from 140° to 70° in less than 2 hours; from 70°
to 41° in less than 4 hours.
12. What is the most effective way to control the growth Control Time &
of bacteria in food? Temperature
13. What is one of the most effective ways of preventing Handwashing
the contamination of food?
14. What is the total time that any PHF can be exposed 4 hours
to the temperature danger zone
15. This term means that all debris has been washed Clean
away with a cleaning agent and rinsed.
, IHOP SOP Study Guide with Verified Answers Graded A+
16. This term means that a solution has been used to Sanitize
reduce the level of harmful microorganisms to safe
levels
17. What are the 3 steps if glass or china breaks in the 1) Discard all food
food prep area? items in the sur-
rounding areas to
prevent contamina-
tion and resulting
injury.
2) Sweep up bro-
ken glass right
away.
3) Do not pick it up
with your hands.
18. How frequently should you wash the can opener? After each use.
19. Where should you insert a thermometer to accurate- Into the thickest
ly & safely measure a product's internal tempera- part of the food.
ture?
20. Name the 3 times when thermometers should cali- 1) Before & after
brated each shift.
2) Before the day's
deliveries.
3) After suffering a
severe shock such
as being dropped,
or a dramatic tem-
perature change.
21. What is the Ice-Point Method? A procedure for
calibrating probe
thermometers.
22. Name the 3 steps in the Ice Point Procedure: 1) Fill a larger con-
tainer with cold tap
water and crushed
ice and stir well.
1. This symbol means that food must be cooked, re-
heated, or held at a specified temperature to meet FS
CCP requirements.
2. Use only pasteurized eggs.
3. Work with clean hands.
4. Work with clean equipment.
5. Label all prepared products
6. Labels for prepared products must contain the fol- 1. Product name
lowing information: 2. Preparer's ini-
tials
3. Prep date & time
, IHOP SOP Study Guide with Verified Answers Graded A+
4. Expiration date &
time
7. What is the maximum temperature for food quality? 165
8. Maintain a refrigerated temperature 33Ÿ- 41Ÿ
9. Maintain a minimum product temperature of a 140Ÿ
10. Note simple & Fit cooking instructions.
11. Chill from 140° to 70° in less than 2 hours; from 70°
to 41° in less than 4 hours.
12. What is the most effective way to control the growth Control Time &
of bacteria in food? Temperature
13. What is one of the most effective ways of preventing Handwashing
the contamination of food?
14. What is the total time that any PHF can be exposed 4 hours
to the temperature danger zone
15. This term means that all debris has been washed Clean
away with a cleaning agent and rinsed.
, IHOP SOP Study Guide with Verified Answers Graded A+
16. This term means that a solution has been used to Sanitize
reduce the level of harmful microorganisms to safe
levels
17. What are the 3 steps if glass or china breaks in the 1) Discard all food
food prep area? items in the sur-
rounding areas to
prevent contamina-
tion and resulting
injury.
2) Sweep up bro-
ken glass right
away.
3) Do not pick it up
with your hands.
18. How frequently should you wash the can opener? After each use.
19. Where should you insert a thermometer to accurate- Into the thickest
ly & safely measure a product's internal tempera- part of the food.
ture?
20. Name the 3 times when thermometers should cali- 1) Before & after
brated each shift.
2) Before the day's
deliveries.
3) After suffering a
severe shock such
as being dropped,
or a dramatic tem-
perature change.
21. What is the Ice-Point Method? A procedure for
calibrating probe
thermometers.
22. Name the 3 steps in the Ice Point Procedure: 1) Fill a larger con-
tainer with cold tap
water and crushed
ice and stir well.
