Identify and examine the various food allergies to include gluten, nuts, dairy products, and shellfish, and ways a food service operation must address these allergies.
Standard detail
HOSP-ICA-9.5
Element
Depth 2Parent ID: 095A56F010504027B0AC422C38391152Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-ICA-9.5
- Standard ID
- E04E97B3F23A4079AF547748F3EE4E64
- ASN identifier
- S21412324
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 095A56F010504027B0AC422C3839115245D218ACB16F4DF68966070B09135A6F
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)