Demonstrate consistency in following food safety and sanitation processes. (good personal hygiene, controlling time/temperature of foods, preventing cross contamination, cleaning and sanitizing equipment and food contact surfaces, food preparation aligned with food safety guidelines).
Standard detail
22.1.1
Depth 2Parent ID: 6DD2C765B45144418EEFAC6C297AF348Standard set: Baking and Pastry II - Kansas Hospitality and Tourism Cluster - Course #: 34059
Original statement
Quick facts
- Statement code
- 22.1.1
- List ID
- 1
- Standard ID
- 336333C9DDA643E4B5671479556FF816
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 6DD2C765B45144418EEFAC6C297AF3483F5F832F298944CF8932E488FDE076E1
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US