Thinking HAACP in a COVID-19 World Key Area 2, Operations, Food Safety & HACCP, Code 2610October 2020 See the magazine article associated with this exam. Name: Email: * Please provide a working email address as we will send you a copy of the answers you select in this exam. Member Status: * Select Member Status Member Non-member Member Number: If you are currently a member, please provide your member id. 1. What is the purpose of HACCP? To increase the number of hours an employee works To track what food has been delivered to the kitchen To document workplace injuries To control and mitigate hazards 2. What does CCP stand for? Critical control point Crucial command procedure Common contagion position Contagion check point 3. COVID-19 CCPs apply only to kitchen and serving staff. True False 4. _________ is an appropriate resource for establishing CCP guidelines and limits? Centers for Disease Control and Prevention (CDC) National Institutes of Health (NIH) State or local health departments All of the above 5. CCPs must be _________. Memorized by all foodservice staff Submitted to the health department for approval Put in writing All of the above 6. Corrective action be taken ____________. When an employee questions a procedure If there’s noncompliance or deviation from an established CCP When the superintendent says so Corrective actions should never be taken 7. How can documenting the COVID risk management plan be helpful in the future? It provides evidence of safe practices It can assist with contract tracing It can provide valuable information to the health inspector All of the above 8. If you need the hours and think you just have a cold, it’s OK to come into work. True False 9. __________ helps to encourage social distancing among foodservice staff. Alternating work shifts Assigned seating in the cafeteria Video surveillance All of the above 10. Face masks and gloves help prevent ________ when using cleaning chemicals. Dry mouth Blurry vision Respiratory irritation None of the above