apply standard industry practices (e.g., mise en place, three-sink method, use of equipment guards and safety features,"clean as you go" system) when using tools and equipment to prepare and serve food and clean up afterwards.
Standard detail
10.B1.3
Depth 2Parent ID: 9699ECFA85394ADFBC404DF17F05C715Standard set: Grade 10 - Hospitality and Tourism TFJ2O (2009)
Original statement
Quick facts
- Statement code
- 10.B1.3
- List ID
- c
- Standard ID
- 1967A132EEBD4A9FA4E48E450DF4746A
- Subject
- Technological Education
- Grades
- 10
- Ancestor IDs
- 9699ECFA85394ADFBC404DF17F05C71528DC67838C9342F8857894B0170844AD
- Source document
- Grade 10 - Hospitality and Tourism TFJ2O (2009)
- License
- CC BY 4.0 US