Demonstrate the correct procedures for cleaning, sanitizing, and storage of equipment and food contact surfaces.
Standard detail
20.2.2
Depth 2Parent ID: 5FC6ADA428AA49F7B32FAB8AC57D43D1Standard set: Culinary Arts II - Kansas Hospitality and Tourism Cluster - Course #: 34058
Original statement
Quick facts
- Statement code
- 20.2.2
- List ID
- 2
- Standard ID
- 2CB46DA923D84F7EA936FCE7B0652C8E
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 5FC6ADA428AA49F7B32FAB8AC57D43D10CA12CB8B10448B2A93197B8F612CE83
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US