Produce a product that integrates the use of procedures for preventing the spread of food-borne pathogens and illness, allergens, cross-contacts, and contaminants.
Standard detail
A3.3
Performance Indicator
Depth 3Parent ID: 32C0CD7DABDD4D0A9220B89D224ECA1DStandard set: Hospitality, Tourism, and Recreation
Original statement
Quick facts
- Statement code
- A3.3
- List ID
- A3.3
- Standard ID
- 1AAC0799ACB547E2BE40BF53E990E3E2
- ASN identifier
- S2543600
- Subject
- CTE (2013-)
- Grades
- 08, 09, 10, 11, 12
- Ancestor IDs
- 32C0CD7DABDD4D0A9220B89D224ECA1DCA48672443954F06BDFE53FE500D632F40928400801F444BA664B2C545922DD5
- Source document
- CTE Model Curriculum Standards: Hospitality, Tourism, and Recreation (2013)
- License
- CC BY 3.0 US