Apply concepts of industry standards for food management safety and sanitation programs including: time, temperature, date markings, cross contamination, hand washing, and personal hygiene.
Standard detail
23.2.3
Depth 2Parent ID: 3CB5FDEFE71B4C5B82E1C12D7A627796Standard set: Food Science - Kansas Family and Consumer Sciences Education - Course #: 22203
Original statement
Quick facts
- Statement code
- 23.2.3
- List ID
- 3
- Standard ID
- CC8639C972FB4C578379FCED99F7A629
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 3CB5FDEFE71B4C5B82E1C12D7A627796870349986E6C4667B6BE55574B5C1A3F
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US