Ihop SOP 201 exam questions and answers 2025
What is the most effective way to control the growth of bacteria in food?
Control time and temperature
What is one of the most effective ways of preventing the contamination of food?
Hand washing
What is the total time that any potentially hazardous food can be exposed to the
temperature danger zone?
4 hours
What is the definition of "Clean"?
All debris washed away with a cleaning agent and rinsed
What is the definition of "Sanitized"?
Sanitizing solution is used to reduce the level of harmful microorganisms to safe levels
If a glass breaks in the food preparation area, what should you do?
Discard all food items from the surrounding areas to prevent contamination and resulting
injury. Sweep up the broken glass right away.
How frequently should you wash the can opener
After each use
To measure the internal temperature of food, where should you insert the thermometer?
The thickest part of the food
When should thermometers be calibrated?
Before and after each shift, before deliveries, after suffering a severe shock, such as being
dropped or dramatic temperature change
, To reheat a product that has been held under refrigeration or has fallen below 140, rapidly
reheat to _______, reaching that temperature within ________ and hold that temperature for
________.
165, 2 hours, 15 seconds
When is it acceptable to reheat food directly on the steam table or other hot holding
equipment?
Never
What should you do with potentially hazardous food that has been in the temperature
danger zone for 4 hours or longer?
Throw it away
Why must nutritional value of prepared food items match the published nutritional
information?
In order to comply with state or local health department regulations and laws, and for the
protection of our guests.
Which food products should be wrapped or covered when in storage?
All the products
What should you immediately do after mixing the sanitizer solution used in sanitizer pails?
Test the solution using the approved test strips to ensure it is at the proper concentration
Why must ice contact surfaces of all tools used to dispense and transport ice be clean and
sanitary?
Ice is food and should be treated as food
All containers must be _____, ______, _____ & _______ prior to their use with food products.
Washed rinsed sanitized air dried
What is the most effective way to control the growth of bacteria in food?
Control time and temperature
What is one of the most effective ways of preventing the contamination of food?
Hand washing
What is the total time that any potentially hazardous food can be exposed to the
temperature danger zone?
4 hours
What is the definition of "Clean"?
All debris washed away with a cleaning agent and rinsed
What is the definition of "Sanitized"?
Sanitizing solution is used to reduce the level of harmful microorganisms to safe levels
If a glass breaks in the food preparation area, what should you do?
Discard all food items from the surrounding areas to prevent contamination and resulting
injury. Sweep up the broken glass right away.
How frequently should you wash the can opener
After each use
To measure the internal temperature of food, where should you insert the thermometer?
The thickest part of the food
When should thermometers be calibrated?
Before and after each shift, before deliveries, after suffering a severe shock, such as being
dropped or dramatic temperature change
, To reheat a product that has been held under refrigeration or has fallen below 140, rapidly
reheat to _______, reaching that temperature within ________ and hold that temperature for
________.
165, 2 hours, 15 seconds
When is it acceptable to reheat food directly on the steam table or other hot holding
equipment?
Never
What should you do with potentially hazardous food that has been in the temperature
danger zone for 4 hours or longer?
Throw it away
Why must nutritional value of prepared food items match the published nutritional
information?
In order to comply with state or local health department regulations and laws, and for the
protection of our guests.
Which food products should be wrapped or covered when in storage?
All the products
What should you immediately do after mixing the sanitizer solution used in sanitizer pails?
Test the solution using the approved test strips to ensure it is at the proper concentration
Why must ice contact surfaces of all tools used to dispense and transport ice be clean and
sanitary?
Ice is food and should be treated as food
All containers must be _____, ______, _____ & _______ prior to their use with food products.
Washed rinsed sanitized air dried
