Identify and demonstrate procedures for cleaning, sanitizing, and storage of equipment and food contact surfaces.
Standard detail
19.2.2
Depth 2Parent ID: 9572F906A5E74C73B21B388B7E063B63Standard set: Culinary Arts 1 - Kansas Hospitality and Tourism Cluster - Course #: 34056
Original statement
Quick facts
- Statement code
- 19.2.2
- List ID
- 2
- Standard ID
- 7816DD55CC3B42BF830C1CF4BCE19B61
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 9572F906A5E74C73B21B388B7E063B63A6E86F3E9E8A4C50B16318984698FADB
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US