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.
Standard detail
9.2.4
Depth 1Parent ID: 9C2FE5A10B88447D9605DA0D076608FBStandard set: Food Sciences, Dietetics and Nutrition: Grades 9-12
Original statement
Quick facts
- Statement code
- 9.2.4
- List ID
- 4
- Standard ID
- D624A805F2E849F9900865DCC0EC71B0
- Subject
- Family and Consumer Sciences (2018-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 9C2FE5A10B88447D9605DA0D076608FB
- Source document
- 190000_Family_and_Consumer_Sciences_2018_701915_7
- License
- CC BY 4.0 US