Ihop SOP 201 UPDATED ACTUAL Questions and CORRECT Answers
What is the most effective way to control the growth of
Control time and temperature
bacteria in food?
What is one of the most effective ways of preventing the
Hand washing
contamination of food?
What is the total time that any potentially hazardous food
4 hours
can be exposed to the temperature danger zone?
What is the definition of "Clean"? All debris washed away with a cleaning agent and rinsed
Sanitizing solution is used to reduce the level of harmful
What is the definition of "Sanitized"?
microorganisms to safe levels
Discard all food items from the surrounding areas to pre-
If a glass breaks in the food preparation area, what should
vent contamination and resulting injury. Sweep up the
you do?
broken glass right away.
How frequently should you wash the can opener After each use
To measure the internal temperature of food, where
The thickest part of the food
should you insert the thermometer?
Before and after each shift, before deliveries, after suffer-
When should thermometers be calibrated? ing a severe shock, such as being dropped or dramatic
temperature change
To reheat a product that has been held under refrigera-
tion or has fallen below 140, rapidly reheat to ,
165, 2 hours, 15 seconds
reaching that temperature within and hold that
temperature for .
When is it acceptable to reheat food directly on the steam
Never
table or other hot holding equipment?
What should you do with potentially hazardous food that
has been in the temperature danger zone for 4 hours or Throw it away
longer?
What is the most effective way to control the growth of
Control time and temperature
bacteria in food?
What is one of the most effective ways of preventing the
Hand washing
contamination of food?
What is the total time that any potentially hazardous food
4 hours
can be exposed to the temperature danger zone?
What is the definition of "Clean"? All debris washed away with a cleaning agent and rinsed
Sanitizing solution is used to reduce the level of harmful
What is the definition of "Sanitized"?
microorganisms to safe levels
Discard all food items from the surrounding areas to pre-
If a glass breaks in the food preparation area, what should
vent contamination and resulting injury. Sweep up the
you do?
broken glass right away.
How frequently should you wash the can opener After each use
To measure the internal temperature of food, where
The thickest part of the food
should you insert the thermometer?
Before and after each shift, before deliveries, after suffer-
When should thermometers be calibrated? ing a severe shock, such as being dropped or dramatic
temperature change
To reheat a product that has been held under refrigera-
tion or has fallen below 140, rapidly reheat to ,
165, 2 hours, 15 seconds
reaching that temperature within and hold that
temperature for .
When is it acceptable to reheat food directly on the steam
Never
table or other hot holding equipment?
What should you do with potentially hazardous food that
has been in the temperature danger zone for 4 hours or Throw it away
longer?
