1|Page
SOP Test Questions With Correct
Answers
1. What is the definition of this Critical Control Point (CCP) symbol?
[THERMOMETER]-correct-answer-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]-correct-answer-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]-correct-answer-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.)
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[140]-correct-answer-TRUE
5. What is the definition of this Critical Control Point (CCP) symbol?
[!!!!!]-correct-answer-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?-correct-answer-b. 4 hours
7. When should thermometers be calibrated?-correct-answer-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?-correct-
answer-BOTH A and B
-in order to comply with state or local health department regulations
-for the protection of our guests
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9. The acronym "FIFO" stands for "First In, First Out"; following this method of
product rotation ensures that all foods are
rotated correctly.-correct-answer-TRUE
10. Which food products should be wrapped or covered?-correct-answer-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)?-correct-answer-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?-correct-answer-ALL THE ABOVE
- every 2 hours
- when the concentrations falls below effective levels
- when the sanitizer becomes visibly dirty
63. Match the following products with their correct portioning/dispensing
utensil.-correct-answer--salad dressing = 2 oz ladle or drip
-lemon wedges = tongs
SOP Test Questions With Correct
Answers
1. What is the definition of this Critical Control Point (CCP) symbol?
[THERMOMETER]-correct-answer-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]-correct-answer-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]-correct-answer-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.)
,2|Page
[140]-correct-answer-TRUE
5. What is the definition of this Critical Control Point (CCP) symbol?
[!!!!!]-correct-answer-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?-correct-answer-b. 4 hours
7. When should thermometers be calibrated?-correct-answer-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?-correct-
answer-BOTH A and B
-in order to comply with state or local health department regulations
-for the protection of our guests
, 3|Page
9. The acronym "FIFO" stands for "First In, First Out"; following this method of
product rotation ensures that all foods are
rotated correctly.-correct-answer-TRUE
10. Which food products should be wrapped or covered?-correct-answer-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)?-correct-answer-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?-correct-answer-ALL THE ABOVE
- every 2 hours
- when the concentrations falls below effective levels
- when the sanitizer becomes visibly dirty
63. Match the following products with their correct portioning/dispensing
utensil.-correct-answer--salad dressing = 2 oz ladle or drip
-lemon wedges = tongs
