SOP test Questions And Answers Verified 100%
Correct
1. What should you do immediately after mixing the sanitizer solution in to the
sanitizer pail(s)? - ANSWER -a. Test the solution using the appropriate test strips
to ensure that it is at the proper concentration
2. When is sanitizer solution to be changed? - ANSWER -ALL THE ABOVE
- every 2 hours
- when the concentrations falls below effective levels
- when the sanitizer becomes visibly dirty
3. Where should sanitizer towels be stored between uses? - ANSWER -c. in the
sanitizer solution
4. Which of the following is not an approved method to thaw frozen foods? -
ANSWER -a. held at room temp for 4 hours or less
right way to store food - ANSWER -top to bottom
1. cooked & ready to eat food
2. raw whole fish
3. raw whole meat
4. raw ground beef
5. raw poultry
6. 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. - ANSWER -a. TRUE
7. What are the detailed steps to correct hand washing? - ANSWER -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
8. Smoked Sausage Links must be heated to and served at what temperature? -
ANSWER -b. 155
, 9. Bacon must be finished to what temperature? - ANSWER -c. 165
10. Coffee must be held at what temperature? - ANSWER -d. btw 175 - 185
21. French Toast (regular not Stuffed) must be cooked to what internal
temperature? - ANSWER -d. 165
22. Stuffed French Toast must be cooked to an internal temperature of 165 ºF -
ANSWER -b. False
23. IQF chicken breast strips must be cooked to an internal temperature of 165 ºF.
- ANSWER -true
24. All hamburger patties must be cooked to an internal temperature of 158 ºF. -
ANSWER -true
25. In order to kill bacteria and prevent foodborne illness, all seafood products
must be cooked to a minimum internal
temperature of 145 ºF. - ANSWER -false============check
26. In order to kill bacteria and prevent foodborne illness, all pork products must
be cooked to a minimum internal
temperature of 145 ºF. - ANSWER -checkkkkkkkkkkkkkkk
27. In order to kill bacteria and prevent foodborne illness, all poultry products
must be cooked to what minimum internal
temperature? - ANSWER -d. 165
28 What is the correct temperature for the deep fryer oil? - ANSWER -c. 350
29. What is the correct temperature for all grill surfaces? - ANSWER -b 350
30. The correct temperature range for all refrigeration equipment is 33ºF to 41ºF. -
ANSWER -a. true
31. All steam table products must be held at a minimum temperature of 140 ºF. -
ANSWER -true
Correct
1. What should you do immediately after mixing the sanitizer solution in to the
sanitizer pail(s)? - ANSWER -a. Test the solution using the appropriate test strips
to ensure that it is at the proper concentration
2. When is sanitizer solution to be changed? - ANSWER -ALL THE ABOVE
- every 2 hours
- when the concentrations falls below effective levels
- when the sanitizer becomes visibly dirty
3. Where should sanitizer towels be stored between uses? - ANSWER -c. in the
sanitizer solution
4. Which of the following is not an approved method to thaw frozen foods? -
ANSWER -a. held at room temp for 4 hours or less
right way to store food - ANSWER -top to bottom
1. cooked & ready to eat food
2. raw whole fish
3. raw whole meat
4. raw ground beef
5. raw poultry
6. 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. - ANSWER -a. TRUE
7. What are the detailed steps to correct hand washing? - ANSWER -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
8. Smoked Sausage Links must be heated to and served at what temperature? -
ANSWER -b. 155
, 9. Bacon must be finished to what temperature? - ANSWER -c. 165
10. Coffee must be held at what temperature? - ANSWER -d. btw 175 - 185
21. French Toast (regular not Stuffed) must be cooked to what internal
temperature? - ANSWER -d. 165
22. Stuffed French Toast must be cooked to an internal temperature of 165 ºF -
ANSWER -b. False
23. IQF chicken breast strips must be cooked to an internal temperature of 165 ºF.
- ANSWER -true
24. All hamburger patties must be cooked to an internal temperature of 158 ºF. -
ANSWER -true
25. In order to kill bacteria and prevent foodborne illness, all seafood products
must be cooked to a minimum internal
temperature of 145 ºF. - ANSWER -false============check
26. In order to kill bacteria and prevent foodborne illness, all pork products must
be cooked to a minimum internal
temperature of 145 ºF. - ANSWER -checkkkkkkkkkkkkkkk
27. In order to kill bacteria and prevent foodborne illness, all poultry products
must be cooked to what minimum internal
temperature? - ANSWER -d. 165
28 What is the correct temperature for the deep fryer oil? - ANSWER -c. 350
29. What is the correct temperature for all grill surfaces? - ANSWER -b 350
30. The correct temperature range for all refrigeration equipment is 33ºF to 41ºF. -
ANSWER -a. true
31. All steam table products must be held at a minimum temperature of 140 ºF. -
ANSWER -true
