Describe the Hazard Analysis and Critical Control Point (HACCP) and Material Safety and Data Sheets (MSDS) standards. • Identifying foodborne illnesses and hygiene procedures for avoiding each • Demonstrating proper handling, preparation, and storage of food • Demonstrating compliance with health codes for food service related to chemical storage, pest control, and garbage disposal
Standard detail
18
Depth 0Standard set: Hospitality and Tourism
Original statement
Quick facts
- Statement code
- 18
- List ID
- 18
- Standard ID
- C84111BB04024AEE9F0F5DB66A018AB3
- Subject
- CTE
- Grades
- 09, 10, 11, 12
- Source document
- Alabama State Department of Education
- License
- CC BY 4.0 US