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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