Identify common hazards throughout the “flow of food,” including cross-contamination and time-temperature control/abuse.
Standard detail
11.1
Depth 2Parent ID: 71768BA685F44F86811587F65E3853C7Standard set: Culinary Arts II (2025)
Original statement
Quick facts
- Statement code
- 11.1
- List ID
- b
- Standard ID
- 609733DB36B944C3B14ADE12EB182AF3
- Subject
- CTE (2014-)
- Grades
- HigherEducation
- Ancestor IDs
- 71768BA685F44F86811587F65E3853C73A58CB64BE07419E9FF801B3D3B2F4FC
- Source document
- 2025 Culinary Arts
- License
- CC BY 4.0 US