1
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SOP test Questions and Answers (100%
Correct Answers) Already Graded A+
1. What is the definition of this Critical Control Point (CCP) symbol?
[THERMOMETER] [ ANS: ] 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?
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[EGG] [ ANS: ] a. Use only pasteurized eggs
3. The definition of this Critical Control Point (CCP) symbol is to
label all products prepared for use and
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held in storage with only the following information: Product name,
Preparer initials, and Prep date.
[LABEL] [ ANS: ] 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] [ ANS: ] TRUE
5. What is the definition of this Critical Control Point (CCP) symbol?
[!!!!!] [ ANS: ] 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? [ ANS: ] b. 4 hours
7. When should thermometers be calibrated? [ ANS: ] d. all the
above
, 2
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- 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? [ ANS: ] BOTH A and B
-in order to comply with state or local health department
regulations
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-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
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rotated correctly. [ ANS: ] TRUE
10. Which food products should be wrapped or covered? [ ANS: ]
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)? [ ANS: ] 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? [ ANS: ] 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? [ ANS: ]
c. in the sanitizer solution
, 3
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14. Which of the following is not an approved method to thaw
frozen foods? [ ANS: ] a. held at room temp for 4 hours or less
right way to store food [ ANS: ] top to bottom
1. cooked & ready to eat food
2. raw whole fish
3. raw whole meat
4. raw ground beef
5. raw poultry
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16. Regardless of the provided SOP shelf life for any product, the
"open" shelf life must be within, and cannot exceed the
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manufacturers' "USE BY" date for that product. [ ANS: ] a. TRUE
17. What are the detailed steps to correct hand washing? [ ANS: ]
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? [ ANS: ] b. 155
19. Bacon must be finished to what temperature? [ ANS: ] c. 165
20. Coffee must be held at what temperature? [ ANS: ] d. btw 175
- 185
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SOP test Questions and Answers (100%
Correct Answers) Already Graded A+
1. What is the definition of this Critical Control Point (CCP) symbol?
[THERMOMETER] [ ANS: ] 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?
© 2025 Assignment Expert
[EGG] [ ANS: ] a. Use only pasteurized eggs
3. The definition of this Critical Control Point (CCP) symbol is to
label all products prepared for use and
Guru01 - Stuvia
held in storage with only the following information: Product name,
Preparer initials, and Prep date.
[LABEL] [ ANS: ] 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] [ ANS: ] TRUE
5. What is the definition of this Critical Control Point (CCP) symbol?
[!!!!!] [ ANS: ] 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? [ ANS: ] b. 4 hours
7. When should thermometers be calibrated? [ ANS: ] d. all the
above
, 2
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- 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? [ ANS: ] BOTH A and B
-in order to comply with state or local health department
regulations
© 2025 Assignment Expert
-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
Guru01 - Stuvia
rotated correctly. [ ANS: ] TRUE
10. Which food products should be wrapped or covered? [ ANS: ]
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)? [ ANS: ] 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? [ ANS: ] 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? [ ANS: ]
c. in the sanitizer solution
, 3
For Expert help and assignment solutions, +254707240657
14. Which of the following is not an approved method to thaw
frozen foods? [ ANS: ] a. held at room temp for 4 hours or less
right way to store food [ ANS: ] top to bottom
1. cooked & ready to eat food
2. raw whole fish
3. raw whole meat
4. raw ground beef
5. raw poultry
© 2025 Assignment Expert
16. Regardless of the provided SOP shelf life for any product, the
"open" shelf life must be within, and cannot exceed the
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manufacturers' "USE BY" date for that product. [ ANS: ] a. TRUE
17. What are the detailed steps to correct hand washing? [ ANS: ]
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? [ ANS: ] b. 155
19. Bacon must be finished to what temperature? [ ANS: ] c. 165
20. Coffee must be held at what temperature? [ ANS: ] d. btw 175
- 185
