HACCP SOP 1 Assembling a Bodily Fluid Clean-up Kit Pre-Knowledge Check

Pre-Knowledge Check

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* 1. What are some of the supplies required to assemble a bodily fluid clean-up kit?

Personal protective equipment (PPE)

Cleaning supplies

Disinfecting supplies

All of the above

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* 2. Once you assemble a body fluid cleanup kit where should you place your supplies into?

Manager’s office

Dry storage room

In a waterproof container

Trash Can

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* 3. The Senior Nutrition Food Service Manager is required to monitor

That the body fluid cleanup kit is properly assembled and stocked at all times

That at least one senior nutrition employee per shift is trained in the use of the body fluid cleanup kit

That the designated trained employee implements the standard operating procedures on the assembling bodily fluid cleanup kit

All of the above

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* 4. What does the acronym SOP stand for?

Stock Option Plan

Statement of Purpose

Statement of Position

Standard Operating Procedure

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* 5. What are some of the cleaning supplies that should be used when assembling a body fluid cleaning kit?

Sand, dustpan, garbage bag w/tie, liquid soap, paper towels and mop head

Liquid spill absorbent material, disposable flat-edge scoop, and plastic garbage bag with twist ties, liquid soap, disposable paper towels and disposable mop head

Bucket and chemical spray, small shovel, cat litter, multiple packages of paper towels

All of the above

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* 6. What is the proper way to clean the affected area?

Put on disposable gloves

Clean the affected area with soap and water

Disinfect the affected area

All of the above

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* 7. What is your last name?

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* 8. What is your first name?

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* 9. What are some types of body fluids that require a trained employee to clean and disinfect using a body fluid cleanup kit?

Vomit

Blood

Diarrhea

All of the above

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* 10. What type of verification and record keeping are required to be kept on file?

Receiving log and inventory

Incident report

Incident report, damaged or discard product log and training record

All of the above

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* 11. Keep employees safe stock PPE’s on hand, what are some of these items?

Waterproof gloves, face mask, gown or apron

Waterproof gloves, mop head, apron and dustpan

Face shield, oven mittens, and disposable gown

All of the above

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* 12. What is the purpose of assembling a bodily fluid clean-up kit?

To prepare for incidents requiring cleaning and disinfecting of bodily fluids, including vomit, diarrhea and blood

To monitor foodservice employees to ensure that supplies and chemicals are on hand

To provide personal protective equipment and cleaning supplies

To purchase sufficient quantities of disinfecting supplies