Demonstrate an understanding of the importance of food safety and sanitation to include: 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 for others.
Standard detail
19.1.1
Depth 2Parent ID: 32042234645C4603A3689C18692C052FStandard set: Culinary Arts 1 - Kansas Hospitality and Tourism Cluster - Course #: 34056
Original statement
Quick facts
- Statement code
- 19.1.1
- List ID
- 1
- Standard ID
- F7D5EBE9CA0A47C8B9F178D45EA46575
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 32042234645C4603A3689C18692C052FA6E86F3E9E8A4C50B16318984698FADB
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US