IHOP SOP ACTUAL EXAM PAPER 2026
QUESTIONS WITH SOLUTIONS GRADED A+
◉ What is one of the most effective ways of preventing the
contamination of food? Answer: Hand washing
◉ What is the total time that any potentially hazardous food can be
exposed to the temperature danger zone? Answer: 4 hours
◉ What is the definition of "Clean"? Answer: All debris washed away
with a cleaning agent and rinsed
◉ What is the definition of "Sanitized"? Answer: Sanitizing solution is
used to reduce the level of harmful microorganisms to safe levels
◉ 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.
◉ How frequently should you wash the can opener Answer: After each
use
, ◉ To measure the internal temperature of food, where should you insert
the thermometer? Answer: The thickest part of the food
◉ 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
◉ 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
◉ When is it acceptable to reheat food directly on the steam table or
other hot holding equipment? Answer: Never
◉ 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
◉ 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.
QUESTIONS WITH SOLUTIONS GRADED A+
◉ What is one of the most effective ways of preventing the
contamination of food? Answer: Hand washing
◉ What is the total time that any potentially hazardous food can be
exposed to the temperature danger zone? Answer: 4 hours
◉ What is the definition of "Clean"? Answer: All debris washed away
with a cleaning agent and rinsed
◉ What is the definition of "Sanitized"? Answer: Sanitizing solution is
used to reduce the level of harmful microorganisms to safe levels
◉ 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.
◉ How frequently should you wash the can opener Answer: After each
use
, ◉ To measure the internal temperature of food, where should you insert
the thermometer? Answer: The thickest part of the food
◉ 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
◉ 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
◉ When is it acceptable to reheat food directly on the steam table or
other hot holding equipment? Answer: Never
◉ 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
◉ 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.
