Identify common food allergens in food service and describe ways to produce allergen safe food for customers with food allergies.
Standard detail
2.A.01.16
Depth 2Parent ID: 9757B3813CBF4B6A8AC41875AA30F775Standard set: Hospitality & Tourism Occupational : Culinary Arts (520901) (2014)
Original statement
Quick facts
- Statement code
- 2.A.01.16
- List ID
- 16
- Standard ID
- 38EE40C757BA45C795E87A0E1BE4B9A1
- Subject
- CTE (2014-)
- Grades
- 09, 10, 11, 12, VocationalTraining
- Ancestor IDs
- 9757B3813CBF4B6A8AC41875AA30F775345D3D0CB54A47F8812DA4BA80B318F4
- Source document
- Vocational Technical Education Framework Hospitality & Tourism Occupational Cluster Culinary Arts (VCUL) CIP Code 520901
- License
- CC BY 4.0 US