Identify and define biological, chemical, and physical hazards that can contaminate food.
Standard detail
3.1.b
Depth 2Parent ID: E2A4B957300F41BBB9B3F3B5CF10E75AStandard set: Culinary Arts I (2025)
Original statement
Quick facts
- Statement code
- 3.1.b
- List ID
- b
- Standard ID
- 2A0B3CC5D86B4C1BBB963CE8880D9C5A
- Subject
- CTE (2014-)
- Grades
- HigherEducation
- Ancestor IDs
- E2A4B957300F41BBB9B3F3B5CF10E75A9F5A8D8B56DB4DB4B4AFC453EC208C3D
- Source document
- 2025 Culinary Arts
- License
- CC BY 4.0 US