SOP TEST NEWEST ACTUAL WITH COMPLETE QUESTIONS AND
ANSWERS/CORRECT SOLUTIONS/ VERIFIED/GRADED A+/
7. When should thermometers be calibrated?
d. all the above
- before and after each shift
-before a day's delivery
- after suffering a severe shock, such as being dropped or
dramatic temp shock
8. Why must finished items match the published nutritional
information?
BOTH A and B
-in order to comply with state or local health department
regulations
-for the protection of our guests
9. The acronym "FIFO" stands for "First In, First Out"; following
this method of product rotation ensures that all foods are
rotated correctly.
TRUE
10. Which food products should be wrapped or covered?
Page 1 of 22
,c. All food products must be covered or wrapped
11. What should you do immediately after mixing the sanitizer
solution in to the sanitizer pail(s)?
a. Test the solution using the appropriate test strips to ensure
that it is at the proper concentration
1. What is the definition of this Critical Control Point (CCP)
symbol? [THERMOMETER]
b. Item must be cooked to, reheated to, or held at the specified
temperature to meet
food safety critical control point requirements
2. What is the definition of this Critical Control Point (CCP)
symbol?
[EGG]
a. Use only pasteurized eggs
3. The definition of this Critical Control Point (CCP) symbol is to
label all products prepared for use and
held in storage with only the following information: Product
name, Preparer initials, and Prep date.
Page 2 of 22
, [LABEL]
FALSE
The definition of this Critical Control Point (CCP) symbol is to
maintain minimum product
temperature of 140ºF. (Maximum temperature for food quality
is 165 ºF.)
[140]
TRUE
5. What is the definition of this Critical Control Point (CCP)
symbol?
[!!!!!]
c. Note special Simple & Fit cooking instructions
6. What is the total time that any potentially hazardous food
can be exposed to the temperature danger zone?
b. 4 hours
12. When is sanitizer solution to be changed?
ALL THE ABOVE
- every 2 hours
Page 3 of 22
ANSWERS/CORRECT SOLUTIONS/ VERIFIED/GRADED A+/
7. When should thermometers be calibrated?
d. all the above
- before and after each shift
-before a day's delivery
- after suffering a severe shock, such as being dropped or
dramatic temp shock
8. Why must finished items match the published nutritional
information?
BOTH A and B
-in order to comply with state or local health department
regulations
-for the protection of our guests
9. The acronym "FIFO" stands for "First In, First Out"; following
this method of product rotation ensures that all foods are
rotated correctly.
TRUE
10. Which food products should be wrapped or covered?
Page 1 of 22
,c. All food products must be covered or wrapped
11. What should you do immediately after mixing the sanitizer
solution in to the sanitizer pail(s)?
a. Test the solution using the appropriate test strips to ensure
that it is at the proper concentration
1. What is the definition of this Critical Control Point (CCP)
symbol? [THERMOMETER]
b. Item must be cooked to, reheated to, or held at the specified
temperature to meet
food safety critical control point requirements
2. What is the definition of this Critical Control Point (CCP)
symbol?
[EGG]
a. Use only pasteurized eggs
3. The definition of this Critical Control Point (CCP) symbol is to
label all products prepared for use and
held in storage with only the following information: Product
name, Preparer initials, and Prep date.
Page 2 of 22
, [LABEL]
FALSE
The definition of this Critical Control Point (CCP) symbol is to
maintain minimum product
temperature of 140ºF. (Maximum temperature for food quality
is 165 ºF.)
[140]
TRUE
5. What is the definition of this Critical Control Point (CCP)
symbol?
[!!!!!]
c. Note special Simple & Fit cooking instructions
6. What is the total time that any potentially hazardous food
can be exposed to the temperature danger zone?
b. 4 hours
12. When is sanitizer solution to be changed?
ALL THE ABOVE
- every 2 hours
Page 3 of 22
