Identify the characteristics of potentially hazardous foods, recognize risks associated with high risk populations, and list the reasons of keeping food safe through SERVSAFE applications.
Standard detail
HOSP-CAI-2.1
Element
Depth 2Parent ID: 355D4684E80140D3BA47655B2B1C5D46Standard set: Hospitality and Tourism (2021)
Original statement
Quick facts
- Statement code
- HOSP-CAI-2.1
- Standard ID
- 98C8EAEF98E24EA69CAFDD4F6851327F
- ASN identifier
- S21411921
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 355D4684E80140D3BA47655B2B1C5D460170351C156F410F866D1083DAB7049D
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)