IHOP BOH SOP STUDY GUIDE ACTUAL 2026
QUESTIONS AND 100% CORRECT ANSWERS
Save
Terms in this set (217)
What is the maximum temperature 165
for food quality?
Labels for prepared products must 1. Product name
contain the following 4 pieces of 2. Preparer's initials
information: 3. Prep date & Time
4. Expiration date & time
What is the Temperature Danger Between 41 and 140 degrees
Zone
What is the preferred method for In a refrigerator between 33 and 41 degrees
thawing food?
, What is it called when Cross-Contamination
microorganisms are transferred
from one surface to another?
What is the sequence for cleaning 1) Sweep
the BOH floors? 2) Mop with detergent solution
3) Mop rinse with hot water
To check internal temps, where Into the thickest part of the food
should you insert the thermometer?
TRUE or FALSE: Check the internal TRUE
temp of a product in at least 2
locations:
How many seconds should you wait 15 seconds
for a thermometer to steady when
taking a product's internal temp?
What do prep sheets indicate? Products needing to be prepared each day
The amount of time a product can Shelf life
be kept before it is thrown out is
known as :
How often should items with a 24 Daily
hour shelf life be prepped?
QUESTIONS AND 100% CORRECT ANSWERS
Save
Terms in this set (217)
What is the maximum temperature 165
for food quality?
Labels for prepared products must 1. Product name
contain the following 4 pieces of 2. Preparer's initials
information: 3. Prep date & Time
4. Expiration date & time
What is the Temperature Danger Between 41 and 140 degrees
Zone
What is the preferred method for In a refrigerator between 33 and 41 degrees
thawing food?
, What is it called when Cross-Contamination
microorganisms are transferred
from one surface to another?
What is the sequence for cleaning 1) Sweep
the BOH floors? 2) Mop with detergent solution
3) Mop rinse with hot water
To check internal temps, where Into the thickest part of the food
should you insert the thermometer?
TRUE or FALSE: Check the internal TRUE
temp of a product in at least 2
locations:
How many seconds should you wait 15 seconds
for a thermometer to steady when
taking a product's internal temp?
What do prep sheets indicate? Products needing to be prepared each day
The amount of time a product can Shelf life
be kept before it is thrown out is
known as :
How often should items with a 24 Daily
hour shelf life be prepped?
