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Exam (elaborations)-BOH SOP Test Exam (elaborations)-2023 IHOP BOH SOP Study Guide Exam (elaborations)-SOP test
[Show more]Exam (elaborations)-BOH SOP Test Exam (elaborations)-2023 IHOP BOH SOP Study Guide Exam (elaborations)-SOP test
[Show more]BOH SOP Test 2023 Questions and Answers Complete 
 
What is the Temperature Danger Zone 
Between 41 and 140 degrees 
What is the preferred method for thawing food? 
In a refrigerator between 33 and 41 degrees 
What is it called when microorganisms are transferred from one surface to another? 
Cross-...
Preview 3 out of 19 pages
Add to cartBOH SOP Test 2023 Questions and Answers Complete 
 
What is the Temperature Danger Zone 
Between 41 and 140 degrees 
What is the preferred method for thawing food? 
In a refrigerator between 33 and 41 degrees 
What is it called when microorganisms are transferred from one surface to another? 
Cross-...
2023 IHOP BOH SOP Study Guide with complete solution 
 
What is the maximum temperature for food quality? 
165 
Labels for prepared products must contain the following 4 pieces of information: 
1. Product name 
2. Preparer's initials 
3. Prep date & Time 
4. Expiration date & time 
What is the Temp...
Preview 2 out of 14 pages
Add to cart2023 IHOP BOH SOP Study Guide with complete solution 
 
What is the maximum temperature for food quality? 
165 
Labels for prepared products must contain the following 4 pieces of information: 
1. Product name 
2. Preparer's initials 
3. Prep date & Time 
4. Expiration date & time 
What is the Temp...
SOP test 2023-2024 actual questions and answers 100% verified 
 
1. What is the definition of this Critical Control Point (CCP) symbol? [THERMOMETER] 
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...
Preview 2 out of 11 pages
Add to cartSOP test 2023-2024 actual questions and answers 100% verified 
 
1. What is the definition of this Critical Control Point (CCP) symbol? [THERMOMETER] 
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...
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