Identify the causes of food contamination (e.g., biological, chemical and physical) that can occur in a commercial kitchen.
Standard detail
12.B1.1
Depth 2Parent ID: 3618ABA1C95C4894AD65353CBCD51DBBStandard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.B1.1
- List ID
- a
- Standard ID
- 9AA8FDB1CBBA40239B155E7A61D7E354
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 3618ABA1C95C4894AD65353CBCD51DBBEC7A0CE54D4646BCA24D822EFCFD1274
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US