Thinking HAACP in a COVID-19 World

Key Area 2, Operations, Food Safety & HACCP, Code 2610
October 2020

See the magazine article associated with this exam.


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 1. What is the purpose of HACCP? 


   

2. What does CCP stand for?

 
   

3. COVID-19 CCPs apply only to kitchen and serving staff.

 
           

4. _________ is an appropriate resource for establishing CCP guidelines and limits?

   

5. CCPs must be _________.

 
   

6. Corrective action be taken ____________.

 
   

7. How can documenting the COVID risk management plan be helpful in the future? 

 
   

8. If you need the hours and think you just have a cold, it’s OK to come into work.

 
   

9. __________ helps to encourage social distancing among foodservice staff.  

  
   

10. Face masks and gloves help prevent ________ when using cleaning chemicals.

 
   

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