Analyze the concepts and principles of the Hazard Analysis and Critical Control Points (HACCP) program approach to food safety from the Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) in relation to meats and seafood. Create an informational graphic to summarize the program’s approach and demonstrate ability to follow procedures outlined within.
Standard detail
1
Depth 2Standard set: Culinary Arts III
Original statement
Quick facts
- Statement code
- 1
- List ID
- 1
- Standard ID
- 5AF0E8F4CA2D41A382769D73235D1082
- Subject
- CTE (2020-)
- Grades
- 12, 11
- Ancestor IDs
- 51A3D3317FB948D893D52AF032EC7214
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US