Discuss principles of basic first aid treatments for a food service environment including basic cuts, lacerations, abrasions, punctures, CPR, food allergies, anaphylactic shock, Heimlich maneuver, and minor burns.
Standard detail
HOSP-ICA-6.1
Element
Depth 2Parent ID: CBA524DEC1F94E52806F9DE83546880FStandard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-ICA-6.1
- Standard ID
- 0A37C83771D8496B9566674DA24032EC
- ASN identifier
- S21412298
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- CBA524DEC1F94E52806F9DE83546880F45D218ACB16F4DF68966070B09135A6F
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)