Identify the factors that affect the growth of food borne pathogens (i.e. FATTOM) and explain how time and temperature guidelines can reduce growth of microorganisms.
Standard detail
HOSP-ICA-4.10
Element
Depth 2Parent ID: 596C36E898E54B38BDDFF7ED5D0DC7FDStandard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-ICA-4.10
- Standard ID
- E908B1CC11A34FFDB30FBCD983459684
- ASN identifier
- S21412287
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 596C36E898E54B38BDDFF7ED5D0DC7FD45D218ACB16F4DF68966070B09135A6F
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)