Develop and use a Hazard Analysis and Critical Control Point (HACCP) plan.
Standard detail
18
Depth 1Parent ID: 96E15BBD4D5247DBB968890567F212FDStandard set: Food Safety & Microbiology
Original statement
Quick facts
- Statement code
- 18
- List ID
- 18
- Standard ID
- F61451E47D654376943F581F2F447C46
- Subject
- CTE
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 96E15BBD4D5247DBB968890567F212FD
- Source document
- Food Safety and Microbiology
- License
- CC BY 4.0 US