Discuss and analyze the importance of sanitation and HACCP procedures that affect receiving and issuing of goods in a foodservice operation.
Standard detail
PR.6
Competency
Depth 1Parent ID: 8B822B61F5124CB48E56A221553F49FFStandard set: Adult Education
Original statement
Quick facts
- Statement code
- PR.6
- Standard ID
- EE0F2AE336344ED28492C432CFD10631
- ASN identifier
- S21248024
- Subject
- ACF Knowledge & Skills Competencies (2021)
- Grades
- AdultEducation
- Ancestor IDs
- 8B822B61F5124CB48E56A221553F49FF
- Source document
- ACF Knowledge & Skills Competencies (2021)
- License
- CC BY 3.0 US