Demonstrate an understanding of the importance of food safety and sanitation (how foods become unsafe, good personal hygiene, controlling time and temperature, preventing cross contamination, cleaning and sanitizing, shipping and receiving, and how to safely prepare food).
Standard detail
21.1.1
Depth 2Parent ID: 2E9A462395B7405883D5E01A65C26BFFStandard set: Baking and Pastry I - Kansas Hospitality and Tourism Cluster - Course #: 34057
Original statement
Quick facts
- Statement code
- 21.1.1
- List ID
- 1
- Standard ID
- 28C01307F3A644DEA3F3723FB1C021E5
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 2E9A462395B7405883D5E01A65C26BFF378420835F31482E8416263C0E546439
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US