2018 IHOP SOP Study Guide, 2018 IHOP SOP Test Questions.
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Course
IHOP SOP FOH
Institution
IHOP SOP FOH
2018 IHOP SOP Study Guide, 2018 IHOP SOP Test Questions.2018 IHOP SOP Study Guide, 2018 IHOP SOP Test Questions.2018 IHOP SOP Study Guide, 2018 IHOP SOP Test Questions.2018 IHOP SOP Study Guide, 2018 IHOP SOP Test Questions.2018 IHOP SOP Study Guide, 2018 IHOP SOP Test Questions.2018 IHOP SOP Study...
2018 IHOP SOP Study Guide, 2018 IHOP SOPTest
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Questions
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1. This symbol means that food must be cooked, re-
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heated,or heldata specified temperature tomeet
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FSCCP requirements.
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2. Use only pasteurized eggs.
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3. Work with clean hands. HI HI HI
4. Work with clean equipment.
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5. Label all prepared products HI HI HI
6. Labels for prepared products must contain the fol-
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1. Product name
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lowing information:
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2. Preparer's ini- HI
tials
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3. Prep date & time
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HI HI
, 2018 IHOP SOP Study Guide, 2018 IHOP SOPTest
HI HI HI HI HI HI HI H
I
Questions
HI
4. Expirationdate H
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&time
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7. What is the maximum temperature for food quality? 165
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8. Maintain a refrigerated temperature 33Ÿ- 41Ÿ HI HI HI HI HI
9. Maintain a minimum product temperature of a 140Ÿ HI HI HI HI HI HI HI
10. Note simple & Fit cooking instructions.
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11. Chill from 140° to 70° in less than 2 hours; from 70°to
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41° in less than 4 hours.
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12. What is the most effective way to control the growthof ControlTime
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bacteria in food?
HI &Temperature
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13. What is one of the most effective ways of preventingthe Handwashing
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contamination of food?
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14. What is the total time that any PHF can be exposedto
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the temperature danger zone
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15. This term means that all debris has been
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washedaway with a cleaning agent and rinsed.
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, 2018 IHOP SOP Study Guide, 2018 IHOP SOPTest
HI HI HI HI HI HI HI H
I
Questions
HI
16. This term means that a solution has been used to
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reduce the level of harmful microorganisms to
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safelevels
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17. What are the 3 steps if glass or china breaks in
HI HI HI HI HI HI HI HI HI HI 1) Discard all food HI HI
thefood prep area?
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I HI HI items in the sur-
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rounding areas to
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preventcontamina-
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tion and resulting
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injury.
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2) Sweep up bro- HI HI
ken glass right
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away.
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3) Do not pick it HI HI HI
upwith your hands.
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18. How frequently should you wash the can opener?
HI HI HI HI HI HI HI After each use. HI HI
19. Where should you insert a thermometer to accurate-ly Into the
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& safely measure a product's internal tempera- ture? thickestpart of
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the food. HI HI
20. Name the 3 times when thermometers should cali-
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brated
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1) Before & HI
aftereach shift. HI H
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2) Before the HI
day'sdeliveries. HI H
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3) After suffering HI
a severe shock HI H
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such as being HI H
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dropped, or a HI H
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dramatic tem- HI HI
perature change. H
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21. What is the Ice-Point Method?
HI HI HI HI A procedure for
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calibrating
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probethermomet
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ers.
22. Name the 3 steps in the Ice Point Procedure:
HI HI HI HI HI HI HI HI 1) Fill a larger con-
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HI HI
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