Identify the Hazard Analysis Critical Control Point (HAACP) during all food handling processes as a method for minimizing the risk of food borne illness.
Standard detail
SS.5
Competency
Depth 1Parent ID: 20226591B83349F8B21285C1FF36E415Standard set: Adult Education
Original statement
Quick facts
- Statement code
- SS.5
- Standard ID
- A079214EF2404844A7B8EB92343C90F6
- ASN identifier
- S21247855
- Subject
- ACF Knowledge & Skills Competencies (2021)
- Grades
- AdultEducation
- Ancestor IDs
- 20226591B83349F8B21285C1FF36E415
- Source document
- ACF Knowledge & Skills Competencies (2021)
- License
- CC BY 3.0 US