2025 IHOP SOP Study Guide, 2025
IHOP SOP Test Questions with
Correct Answers 100% Pass
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 - ✔✔
COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED 1
, 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.
COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED 2
IHOP SOP Test Questions with
Correct Answers 100% Pass
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 - ✔✔
COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED 1
, 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.
COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED 2
