Use the Hazard Analysis Critical Control Point (HACCP) and crisis management principles and procedures during food handling processes to minimize the risks of food borne illness.
Standard detail
RFBS.01.02.b
Outcome
Depth 2Parent ID: 6BE9D980B42A451597E12FF1213A2076Standard set: Restaurants and Food & Beverage Services (2015): Grades 9, 10, 11, 12, Higher Education
Original statement
Quick facts
- Statement code
- RFBS.01.02.b
- Standard ID
- 204F6D2F4CDC4D2EA996679D447F01E6
- ASN identifier
- S2713745
- Subject
- CTE (2015-)
- Grades
- 09, 10, 11, 12, HigherEducation
- Ancestor IDs
- 6BE9D980B42A451597E12FF1213A2076D683725C39A343FEB9B20EDF676333EE
- Source document
- Restaurants and Food & Beverage Services (2015)
- License
- CC BY 3.0 US