demonstrate appropriate and timely use of safety and sanitary practices (e.g., washing hands, labelling containers, sanitizing work surfaces and utensils, storing perishable items appropriately, monitoring temperature control) when handling food and beverages
Standard detail
10.D1.4
Depth 2Parent ID: 6A29442D881746E98B837B69E47D7FF6Standard set: Grade 10 - Hospitality and Tourism TFJ2O (2009)
Original statement
Quick facts
- Statement code
- 10.D1.4
- List ID
- d
- Standard ID
- 5EF289FFEA1948A08E8CF611B9001874
- Subject
- Technological Education
- Grades
- 10
- Ancestor IDs
- 6A29442D881746E98B837B69E47D7FF6F480807559C7411B9D4691CDF057E3E8
- Source document
- Grade 10 - Hospitality and Tourism TFJ2O (2009)
- License
- CC BY 4.0 US