Identify and describe methods to prevent biological, chemical and physical contaminants and methods to prevent contamination of food and differentiate between food-borne intoxication, infections and toxin-mediated infections.
Standard detail
HOSP-CAI-2.5
Element
Depth 2Parent ID: 355D4684E80140D3BA47655B2B1C5D46Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAI-2.5
- Standard ID
- F73AA831DD1A4507B2CEADF5EE2A4897
- ASN identifier
- S21411925
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 355D4684E80140D3BA47655B2B1C5D460170351C156F410F866D1083DAB7049D
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)