Identify methods for preventing biological contamination.
Standard detail
FP1.2.e
Competency
Depth 3Parent ID: B0149DA4E127496C8DB26C69405B7C24Standard set: Food Preparation and Culinary Arts (2021): Vocational Training
Original statement
Quick facts
- Statement code
- FP1.2.e
- Standard ID
- 31BEF424387C48E987E909ECA5FBC66A
- ASN identifier
- S21241542
- Subject
- Vocational Training (2021-)
- Grades
- VocationalTraining
- Ancestor IDs
- B0149DA4E127496C8DB26C69405B7C24296D7D0C1D8E417D932B68132479001AAD5E61ADD5D1494B8B68818CD6DCC36D
- Source document
- Food Preparation and Culinary Arts (2021)
- License
- CC BY 3.0 US