Identify the history, purpose and requirements of Occupational Safety and Health Administration (OSHA) relating to food-service operations and emphasize the use of equipment, such as meat slicers and mandolines and age restrictions of employees.
Standard detail
HOSP-CAI-2.16
Element
Depth 2Parent ID: 355D4684E80140D3BA47655B2B1C5D46Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAI-2.16
- Standard ID
- 95B793ADD1A440D3B45B7F2B8B301EA1
- ASN identifier
- S21411936
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 355D4684E80140D3BA47655B2B1C5D460170351C156F410F866D1083DAB7049D
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)