Examine the legal issues within the food service industry linked to dietary preference (e.g., peanut and shellfish allergies) and related food safety procedures (e.g., cross-contamination and signage on buffets and menus).
Standard detail
12.C1.3
Depth 2Parent ID: 2DB480B146594B7BA7C24D666830EA49Standard set: Grade 12 - Commercial Cooking 30 (2022)
Original statement
Quick facts
- Statement code
- 12.C1.3
- List ID
- c
- Standard ID
- 6822F899FD124C2C8361CD596EFBF4D3
- Subject
- Practical and Applied Arts
- Grades
- 12
- Ancestor IDs
- 2DB480B146594B7BA7C24D666830EA49148F2EAB645A492B8EB455A964AB2E85
- Source document
- Grade 12 - Commercial Cooking 30 (2022)
- License
- CC BY 4.0 US