Standard detail

8.2.4

Depth 2Parent ID: 646BEF9C7C8D4332B1F0F4DE32E13457Standard set: Reasoning for Action

Original statement

Use the Hazard Analysis Critical Control Point (HACCP) and crisis management principles and procedures during food handling processes to minimize the risks of foodborne illness.

Quick facts

Statement code: 8.2.4
List ID: 4
Standard ID: 37827A6B92344CA788DBB88BEA84C9E0
Subject: Family and Consumer Sciences National Standards (2018-)
Grades: 06, 07, 08, 09, 10, 11, 12, VocationalTraining
Ancestor IDs: 646BEF9C7C8D4332B1F0F4DE32E13457
75D2FB1F11A640BBB033E67338E0CEB9
Source document: National Association of State Administrators of Family and Consumer Sciences
License: CC BY 4.0 US