IHOP SOP FOH STUDY GUIDE PRACTICE
TEST 2026 TESTED QUESTIONS WITH
VERIFIED ANSWERS GRADED A+
⩥ Which of the following activities would require Team Members to
wash their hands? Answer: All answer choices are correct
⩥ All of the following are steps to proper handwashing except: Answer:
Use hand sanitizer immediately after washing hands
⩥ Which of the following is an NOT example of an FBI (Foodborne
Illness) risk factor? Answer: Unclean storage shelves
⩥ True or false; Use of an egg poaching pan is approved for cooking
poached eggs? Answer: True
⩥ According to the Menu/Campaign Rollout Guide, how many shift
training agendas are available for both the FOH and BOH? Answer: 2
⩥ In order to be eligible to become a Certified Trainer, the team member
must first: Answer: Compete all of their training for each position that
they will be a trainer for
, ⩥ What is the primary reason why food that is not in immediate use
(e.g., walk-in cooler, walk-in freezer, dry storage) must be covered and
protected at all times? Answer: To protect it from overhead
contamination
⩥ True or false; Prometric Certified Professional Food Manager
certifications earned before August 31, 2022 are valid through their
expiration date for the brand SOP requirement for the Manager on
Duty/Person in Charge? Answer: True
⩥ Previously cooked and cooled food intended for hot holding must be
rapidly reheated (e.g. microwave, pan and stove) to 135°F for 15
seconds within 2 hours before being placed into hot holding equipment.
Answer: FALSE
⩥ In order to enhance the guests' pick-up experience and support off-
premise programs, all IHOP restaurants are required to utilize software
called: Answer: FlyBuy
⩥ When we have to reach across or in front of the guest, we demonstrate
IHOsPitality by saying: Answer: Pardon my reach
⩥ True or false; Participation in, and promotion of, the IHOP Guest
Loyalty Program is optional for restaurants? Answer: False
TEST 2026 TESTED QUESTIONS WITH
VERIFIED ANSWERS GRADED A+
⩥ Which of the following activities would require Team Members to
wash their hands? Answer: All answer choices are correct
⩥ All of the following are steps to proper handwashing except: Answer:
Use hand sanitizer immediately after washing hands
⩥ Which of the following is an NOT example of an FBI (Foodborne
Illness) risk factor? Answer: Unclean storage shelves
⩥ True or false; Use of an egg poaching pan is approved for cooking
poached eggs? Answer: True
⩥ According to the Menu/Campaign Rollout Guide, how many shift
training agendas are available for both the FOH and BOH? Answer: 2
⩥ In order to be eligible to become a Certified Trainer, the team member
must first: Answer: Compete all of their training for each position that
they will be a trainer for
, ⩥ What is the primary reason why food that is not in immediate use
(e.g., walk-in cooler, walk-in freezer, dry storage) must be covered and
protected at all times? Answer: To protect it from overhead
contamination
⩥ True or false; Prometric Certified Professional Food Manager
certifications earned before August 31, 2022 are valid through their
expiration date for the brand SOP requirement for the Manager on
Duty/Person in Charge? Answer: True
⩥ Previously cooked and cooled food intended for hot holding must be
rapidly reheated (e.g. microwave, pan and stove) to 135°F for 15
seconds within 2 hours before being placed into hot holding equipment.
Answer: FALSE
⩥ In order to enhance the guests' pick-up experience and support off-
premise programs, all IHOP restaurants are required to utilize software
called: Answer: FlyBuy
⩥ When we have to reach across or in front of the guest, we demonstrate
IHOsPitality by saying: Answer: Pardon my reach
⩥ True or false; Participation in, and promotion of, the IHOP Guest
Loyalty Program is optional for restaurants? Answer: False
