Describe the basis for an effective Hazard Analysis Critical Control Point (HACCP) plan.
Standard detail
12.4
Depth 1Parent ID: EC41CE323F274BE08E175CFE20B12D78Standard set: Culinary Arts II (2025)
Original statement
Quick facts
- Statement code
- 12.4
- List ID
- 4
- Standard ID
- 25C6435103354FE28E357BD5963EAC31
- Subject
- CTE (2014-)
- Grades
- HigherEducation
- Ancestor IDs
- EC41CE323F274BE08E175CFE20B12D78
- Source document
- 2025 Culinary Arts
- License
- CC BY 4.0 US