Analyze and practice concepts of the Hazard Analysis Critical Control Point (HACCP) during all food handling processes to minimize the risk of food borne illness.
Standard detail
23.2.4
Depth 2Parent ID: 3CB5FDEFE71B4C5B82E1C12D7A627796Standard set: Food Science - Kansas Family and Consumer Sciences Education - Course #: 22203
Original statement
Quick facts
- Statement code
- 23.2.4
- List ID
- 4
- Standard ID
- 975DFD44D2254347804228BB1395B86B
- 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