Identify the causes of food contamination (e.g., biological, chemical and physical) that can occur in a commercial kitchen.
Standard detail
10.D1.1
Depth 2Parent ID: C6332EB1C038499FB9B52A3544D20728Standard set: Grade 10 - Commercial Cooking 10 (2022)
Original statement
Quick facts
- Statement code
- 10.D1.1
- List ID
- a
- Standard ID
- 74F407E22D8947DE80C36EFD89A2FA4C
- Subject
- Practical and Applied Arts
- Grades
- 10
- Ancestor IDs
- C6332EB1C038499FB9B52A3544D2072878E4010D82014EF5B522E692B68BB8F9
- Source document
- Grade 10 - Commercial Cooking 10 (2022)
- License
- CC BY 4.0 US