Standard detail

FP2.6.o

Competency

Depth 3Parent ID: 1DFDE023C74F4008A84DFA1A2256F52DStandard set: Food Preparation and Culinary Arts (2021): Vocational Training

Original statement

Identify the proper purchasing and storing procedures for seafood.

Statement code: FP2.6.o
Standard ID: 0AE010A789994ED2ADE2B9D79123BF6D
ASN identifier: S21241853
Subject: Vocational Training (2021-)
Grades: VocationalTraining
Ancestor IDs: 1DFDE023C74F4008A84DFA1A2256F52D
E05B9B2C91AD4403B0A2491EE3D471CE
8DC867893FEB47A9A5570957C56BAE3B
Source document: Food Preparation and Culinary Arts (2021)
License: CC BY 3.0 US