IHOP SOP FINAL EXAM STUDY GUIDE 2025/2026 ACCURATE QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES || 100% GUARANTEED PASS BRAND NEW VERSION

IHOP SOP FINAL EXAM STUDY GUIDE 2025/2026 ACCURATE QUESTIONS AND CORRECT DETAILED ANSWERS WITH RATIONALES || 100% GUARANTEED PASS BRAND NEW VERSION 1. What is the most effective way to control the growth of bacteria in food? - ANSWER Control time and temperature 2. What is one of the most effective ways of preventing the contamination of food? - ANSWER Hand washing 3. What is the total time that any potentially hazardous food can be exposed to the temperature danger zone? - ANSWER 4 hours 4. What is the definition of "Clean"? - ANSWER All debris washed away with a cleaning agent and rinsed 5. What is the definition of "Sanitized"? - ANSWER Sanitizing solution is used to reduce the level of harmful microorganisms to safe levels 6. After preparing harvest grain N nut batter, how long should it be aged (held under refrigeration) before use? - ANSWER 30 min minimum 7. What is the maximum depth you can stack stage one cooked bacon on parchment paper? - ANSWER 3in High a maximum of 12 layers 8. For best results, How long should re hydrated hash browns be held under refrigeration before use? - ANSWER Overnight 9. If prepared for immediate need, how long must rehydrated hash browns be held at room temperature before use? - ANSWER 20-30 mins 10. During what time period is non-peak period preparation of mashed potatoes (prepare, cool, portion, hold & reheat when needed) approved? - ANSWER Only from the hours from 9pm-11am 11. To what thickness should slices of green peppers, onions,(half moons), tomatoes, and mushrooms be cut? - ANSWER 1/8 in thick 12. Approximately how long should 2 and 6 oz burger patties be thawed before use? - ANSWER 11 hours 13. The amount to prep is determined by - ANSWER Par - current inventory 14. What is the correct diameter of an crepe? - ANSWER 8in round 15. What is the maximum number of advance prepared refrigerated crepes that can be stacked for later use? - ANSWER No more than 20 16. How long must pork sausage links thaw under refrigeration before use? - ANSWER 2 days 17. How long must steaks thaw under refrigeration before use? - ANSWER 2 days 18. What oil is used to prepare steak tips? - ANSWER Salad oil 19. 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. 20. How frequently should you wash the can opener - ANSWER After each use 21. To measure the internal temperature of food, where should you insert the thermometer? - ANSWER The thickest part of the food 22. 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 23. 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 24. When is it acceptable to reheat food directly on the steam table or other hot holding equipment? - ANSWER Never 25. 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 26. Why must nutritional value of prepared food items match the published nutritional information? - ANSWER In order to comply with state or local health department regulations and laws, and for the protection of our guests. 27. In what order should food be stored/put away? - ANSWER 1) Refrigerated 2) Frozen 3) Dry 28. What does FIFO stand for? - ANSWER First In First Out 29. Dry goods should be stored within what temperature range? - ANSWER 50ﾟ-70ﾟ 30. Upon delivery, frozen foods must be: - ANSWER Solid to the touch 31. Cardboard boxes should always be: - ANSWER Broken down before being thrown in the dumpster 32. How often should the inside of trash containers be washed? - ANSWER Everyday 33. When is it acceptable to keep the back door propped open? - ANSWER Never 34. When should trash disposal occur? - ANSWER ONLY during daylight hours 35. If a guest complains that their soda tastes "flat," the issue is most likely: - ANSWER Low CO2 supply at the soda machine 36. Where should the ice scoop never be stored? - ANSWER Out of the ice in a clean, sanitized holder or container 37. What 2 areas should be checked for cleanliness on the milk machine before it is filled? - ANSWER 1) Pinch Point 2) Dispensing Arm 38. Washing full loads in the dishwasher helps to conserve what 3 items? - ANSWER 1) Water 2) Cleaning Agent 3) Electricity 39. What can happen when racks or cylinders in the dishwasher are packed too tightly? - ANSWER Dishes and silverware may not get properly cleaned and sanitized 40. What is the first step in washing dishes? - ANSWER 1) Scrape & pre rinse 41. What are the steps to clean the BOH floors? - ANSWER 1) Sweep 2) Mop with detergent solution 3) Mop rinse with hot water 42. What is the term for when microorganisms are transferred from one surface to another? - ANSWER Cross-Contamination 43. TRUE or FALSE: Towels CANNOT be used to dry dishes - ANSWER TRUE - Dishes must be air dried in racks to avoid contamination with pathogens or lint from towels 44. What 3 items should not be put in the mixer when it is turned on? - ANSWER 1) Hands 2) Scrapers 3) Spoons 45. Under Federal law, what is the minimum age a team member must be to operate the slicer or mixer? - ANSWER 18 years old 46. What must never be done to or by the operator while the slicer is being used? - ANSWER Absolutely no talking while the slicer is being used 47. What is the safety guideline for safely lifting the mixer bowl? - ANSWER Always use 2 people to life the mixer bowl 48. When cleaning the grill, what should be used to move around the wet, sanitized towel over the grill? - ANSWER Use the heat-resistant spatula 49. What is the maximum fryer basket fill level for products prepared in the deep fryer? - ANSWER Half full 50. TRUE or FALSE: DO NOT use wet pads or towels when lifting hot items. They can cause contact or steam burns - ANSWER TRUE- ONLY use thick, dry hot pads, or insulated gloves when lifting hot items 51. Where is the health and safety info listed for each chemical used in the restaurant? - ANSWER On a SDS (Safety Data Sheet) 52. If a chemical is transferred from its OLC (Original Labeled Container, to a different approved container (such as a spray bottle), what 4 things must be listed on its label/marked on the bottle? - ANSWER 1) The chemical's name 2) Instructions for its use 3) Handling warnings 4) Description of toxins that the chemical contains