List and demonstrate food handling, preparation, storage techniques that prevent cross-contamination between raw and ready to eat foods and between animal and seafood, including sources of other potentially hazardous food products.
Standard detail
HOSP-ICA-4.11
Element
Depth 2Parent ID: 596C36E898E54B38BDDFF7ED5D0DC7FDStandard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-ICA-4.11
- Standard ID
- 4630C44361F7411B9E8B3040A004DE3C
- ASN identifier
- S21412288
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 596C36E898E54B38BDDFF7ED5D0DC7FD45D218ACB16F4DF68966070B09135A6F
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)