Identify the causes of food contamination (e.g., biological, chemical and physical) that can occur in a commercial kitchen.
Standard detail
11.B1.1
Depth 2Parent ID: 1B2C3598DE8A4B7FB50A162FD88E1390Standard set: Grade 11 - Commercial Cooking 20 (2022)
Original statement
Quick facts
- Statement code
- 11.B1.1
- List ID
- a
- Standard ID
- 04E9DDF1B11F4275A398BEB59AA264B9
- Subject
- Practical and Applied Arts
- Grades
- 11
- Ancestor IDs
- 1B2C3598DE8A4B7FB50A162FD88E1390DCEA790428C5412082FD6EB67CFF7BC2
- Source document
- Grade 11 - Commercial Cooking 20 (2022)
- License
- CC BY 4.0 US