2018 IHOP SOP Study Guide, 2018 IHOP SOP Test Questions
Study online at https://quizlet.com/_du2j6d
1.This symbol means that food must be cooked, re-
heated, or held at a specified temperature to meet FS CCP requirements.
2.Use only pasteurized eggs.
3.Work with clean hands.
4.Work with clean equipment.
5.Label all prepared products
6.Labels for prepared products must contain the fol-
lowing information:1. Product name
2. Preparer's ini-
tials 3. Prep date & time 2018 IHOP SOP Study Guide, 2018 IHOP SOP Test Questions
Study online at https://quizlet.com/_du2j6d
4. Expiration date & time
7.What is the maximum temperature for food quality? 165
8.Maintain a refrigerated temperature 33Ÿ- 41Ÿ
9.Maintain a minimum product temperature of a 140Ÿ
10.Note simple & Fit cooking instructions.
11.Chill from 140° to 70° in less than 2 hours; from 70° to 41° in less than 4 hours.
12.What is the most effective way to control the growth of bacteria in food?Control Time & Temperature
13.What is one of the most effective ways of preventing the contamination of food?Handwashing
14.What is the total time that any PHF can be exposed to the temperature danger zone4 hours
15.This term means that all debris has been washed away with a cleaning agent and rinsed.Clean 2018 IHOP SOP Study Guide, 2018 IHOP SOP Test Questions
Study online at https://quizlet.com/_du2j6d
16.This term means that a solution has been used to reduce the level of harmful microorganisms to safe levelsSanitize
17.What are the 3 steps if glass or china breaks in the food prep area?1) Discard all food items in the sur-
rounding areas to prevent contamina-
tion and resulting injury.
2) Sweep up bro-
ken glass right away.
3) Do not pick it up with your hands.
18.How frequently should you wash the can opener? After each use.
19.Where should you insert a thermometer to accurate-
ly & safely measure a product's internal tempera-
ture?Into the thickest part of the food.
20.Name the 3 times when thermometers should cali-
brated1) Before & after each shift.
2) Before the day's deliveries.
3) After suffering a severe shock such as being dropped, or a dramatic tem-
perature change.
21.What is the Ice-Point Method? A procedure for calibrating probe thermometers.
22.Name the 3 steps in the Ice Point Procedure: 1) Fill a larger con-
tainer with cold tap water and crushed ice and stir well.
Study online at https://quizlet.com/_du2j6d
1.This symbol means that food must be cooked, re-
heated, or held at a specified temperature to meet FS CCP requirements.
2.Use only pasteurized eggs.
3.Work with clean hands.
4.Work with clean equipment.
5.Label all prepared products
6.Labels for prepared products must contain the fol-
lowing information:1. Product name
2. Preparer's ini-
tials 3. Prep date & time 2018 IHOP SOP Study Guide, 2018 IHOP SOP Test Questions
Study online at https://quizlet.com/_du2j6d
4. Expiration date & time
7.What is the maximum temperature for food quality? 165
8.Maintain a refrigerated temperature 33Ÿ- 41Ÿ
9.Maintain a minimum product temperature of a 140Ÿ
10.Note simple & Fit cooking instructions.
11.Chill from 140° to 70° in less than 2 hours; from 70° to 41° in less than 4 hours.
12.What is the most effective way to control the growth of bacteria in food?Control Time & Temperature
13.What is one of the most effective ways of preventing the contamination of food?Handwashing
14.What is the total time that any PHF can be exposed to the temperature danger zone4 hours
15.This term means that all debris has been washed away with a cleaning agent and rinsed.Clean 2018 IHOP SOP Study Guide, 2018 IHOP SOP Test Questions
Study online at https://quizlet.com/_du2j6d
16.This term means that a solution has been used to reduce the level of harmful microorganisms to safe levelsSanitize
17.What are the 3 steps if glass or china breaks in the food prep area?1) Discard all food items in the sur-
rounding areas to prevent contamina-
tion and resulting injury.
2) Sweep up bro-
ken glass right away.
3) Do not pick it up with your hands.
18.How frequently should you wash the can opener? After each use.
19.Where should you insert a thermometer to accurate-
ly & safely measure a product's internal tempera-
ture?Into the thickest part of the food.
20.Name the 3 times when thermometers should cali-
brated1) Before & after each shift.
2) Before the day's deliveries.
3) After suffering a severe shock such as being dropped, or a dramatic tem-
perature change.
21.What is the Ice-Point Method? A procedure for calibrating probe thermometers.
22.Name the 3 steps in the Ice Point Procedure: 1) Fill a larger con-
tainer with cold tap water and crushed ice and stir well.
