Practice processes and procedures that will minimize the risk of cross-contamination with food and food contact surfaces. (i.e. using clean and sanitized equipment for each food product, color coded equipment, when to change gloves & wash hands, etc.)
Standard detail
20.1.6
Depth 2Parent ID: 0F8439FB7E1343C8B1F8B32BA1EF0671Standard set: Culinary Arts II - Kansas Hospitality and Tourism Cluster - Course #: 34058
Original statement
Quick facts
- Statement code
- 20.1.6
- List ID
- 6
- Standard ID
- F63CAC4C26904DC28951E3D4BF989C80
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 0F8439FB7E1343C8B1F8B32BA1EF06710CA12CB8B10448B2A93197B8F612CE83
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US