Identify types of contaminants and methods of prevention and explain ways to prevent time-temperature abuse.
Standard detail
11.1
Depth 1Parent ID: 3A58CB64BE07419E9FF801B3D3B2F4FCStandard set: Culinary Arts II (2025)
Original statement
Quick facts
- Statement code
- 11.1
- List ID
- 1
- Standard ID
- 71768BA685F44F86811587F65E3853C7
- Subject
- CTE (2014-)
- Grades
- HigherEducation
- Ancestor IDs
- 3A58CB64BE07419E9FF801B3D3B2F4FC
- Source document
- 2025 Culinary Arts
- License
- CC BY 4.0 US