Standard detail

8.2.4

Depth 2Parent ID: 0508B1D1AE644ED187E06191700E6F65Standard set: Area of Study 8.0: Food Production and Services: Grades 6-12

Original statement

Use the Hazard Analysis Critical Control Point (HACCP) and crisis management principles and procedures during food handling processes to minimize the risks of foodborne illness.

Quick facts

Statement code: 8.2.4
List ID: 4
Standard ID: AFC556D3155146FEB2888A948DA67F1B
Subject: Family and Consumer Sciences National Standards (2018-)
Grades: 06, 07, 08, 09, 11, 10, 12
Ancestor IDs: 0508B1D1AE644ED187E06191700E6F65
53A03F5B78594BAD9AB6043A4600554B
Source document: National Standards for Family and Consumer Sciences Education
License: CC BY 4.0 US