Standard detail

9.2.4

Depth 2Parent ID: 6193B0E8AF184EB0842D829B56CECFE6Standard set: Reasoning for Action

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: 670027BD7B8348669EB554156627A403
Subject: Family and Consumer Sciences National Standards (2018-)
Grades: 06, 07, 08, 09, 10, 11, 12, VocationalTraining
Ancestor IDs: 6193B0E8AF184EB0842D829B56CECFE6
EF524D7BDF924B0BB742DA92BC9B4E9D
Source document: National Association of State Administrators of Family and Consumer Sciences
License: CC BY 4.0 US