Standard detail

9.2.4

Depth 2Parent ID: 5B6F232D7D4B46BFB448E2365EF9BD40Standard set: Area of Study 9.0: Food Science, Dietetics, and Nutrition: Grades 6-12

Original statement

Use the Hazard Analysis Critical Control Point (HACCP) during all food handling processes (the flow of food) to minimize the risks of food borne illness.

Quick facts

Statement code: 9.2.4
List ID: 4
Standard ID: 941C8D561888488BB3037A538075EB18
Subject: Family and Consumer Sciences National Standards (2018-)
Grades: 06, 07, 08, 09, 11, 10, 12
Ancestor IDs: 5B6F232D7D4B46BFB448E2365EF9BD40
DADAACED140C4CC88A7862AEC04073B4
Source document: National Standards for Family and Consumer Sciences Education
License: CC BY 4.0 US