SOP Test questions and answers 2025
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.
[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
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?
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
12. When is sanitizer solution to be changed?
ALL THE ABOVE
- every 2 hours
- when the concentrations falls below effective levels
- when the sanitizer becomes visibly dirty
13. Where should sanitizer towels be stored between uses?
c. in the sanitizer solution
, 14. Which of the following is not an approved method to thaw frozen foods?
a. held at room temp for 4 hours or less
right way to store food
top to bottom
1. cooked & ready to eat food
2. raw whole fish
3. raw whole meat
4. raw ground beef
5. raw poultry
16. Regardless of the provided SOP shelf life for any product, the "open" shelf life must be
within, and cannot exceed the
manufacturers' "USE BY" date for that product.
a. TRUE
17. What are the detailed steps to correct hand washing?
c. Wash hands with disinfectant soap and hot water of 100°F or higher for at least 20 seconds;
lather up to
the elbows; pay special attention to fingernails; rinse under hot running water of 100°F or
higher; dry
hands with a single-use sanitary towel; turn off the faucet using the towel to prevent re-
contaminating
your clean hands
18. Smoked Sausage Links must be heated to and served at what temperature?
b. 155
19. Bacon must be finished to what temperature?
c. 165
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.
[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
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?
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
12. When is sanitizer solution to be changed?
ALL THE ABOVE
- every 2 hours
- when the concentrations falls below effective levels
- when the sanitizer becomes visibly dirty
13. Where should sanitizer towels be stored between uses?
c. in the sanitizer solution
, 14. Which of the following is not an approved method to thaw frozen foods?
a. held at room temp for 4 hours or less
right way to store food
top to bottom
1. cooked & ready to eat food
2. raw whole fish
3. raw whole meat
4. raw ground beef
5. raw poultry
16. Regardless of the provided SOP shelf life for any product, the "open" shelf life must be
within, and cannot exceed the
manufacturers' "USE BY" date for that product.
a. TRUE
17. What are the detailed steps to correct hand washing?
c. Wash hands with disinfectant soap and hot water of 100°F or higher for at least 20 seconds;
lather up to
the elbows; pay special attention to fingernails; rinse under hot running water of 100°F or
higher; dry
hands with a single-use sanitary towel; turn off the faucet using the towel to prevent re-
contaminating
your clean hands
18. Smoked Sausage Links must be heated to and served at what temperature?
b. 155
19. Bacon must be finished to what temperature?
c. 165
