(FSDN) Use the Hazard Analysis Critical Control Point (HACCP) during all food handling processes to minimize the risks of food borne illness.
Standard detail
FMCS.15.02.c
Outcome
Depth 2Parent ID: 8BC4DDD7BBAF414FB3F603FABEAC1B4CStandard set: Family and Community Services (2015): Grades 9, 10, 11, 12, Higher Education
Original statement
Quick facts
- Statement code
- FMCS.15.02.c
- Standard ID
- 53583BAE4C804497972879F365EC520D
- ASN identifier
- S2719939
- Subject
- CTE (2015-)
- Grades
- 09, 10, 11, 12, HigherEducation
- Ancestor IDs
- 8BC4DDD7BBAF414FB3F603FABEAC1B4C999E86AA226F4FEABB8BA649CBC4579F
- Source document
- Family and Community Services (2015)
- License
- CC BY 3.0 US