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 and store food.
Standard detail
8.1.3
Depth 2Parent ID: D35286D85E4C4BB5B6405B589497FE27Standard set: Culinary Essentials - Kansas Hospitality and Tourism Cluster - Course #: 16051
Original statement
Quick facts
- Statement code
- 8.1.3
- List ID
- 3
- Standard ID
- 9F55FC4A782E48428D10CB733380C70C
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- D35286D85E4C4BB5B6405B589497FE274D8D8BA0E1934A08A066AF9D73066FB5
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US