Demonstrate an understanding of the rules, legal and safety issues regarding the use of a meat slicer and where applicable the operation of a meat slicer.
Standard detail
HOSP-CAI-3.10
Element
Depth 2Parent ID: 859AC4A906EB4D688DD0E8CE9124B406Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAI-3.10
- Standard ID
- 6BCD66FA16E64E60B1A171AC9CCDBAFD
- ASN identifier
- S21411950
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 859AC4A906EB4D688DD0E8CE9124B4060170351C156F410F866D1083DAB7049D
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)