Use the Hazard analysis critical control point (HACCP) and crisis management principles and procedures during food handling processes to minimize the risks of foodborne illnesses.
Standard detail
FCS.CAFS.1.B.a.5
Depth 3Parent ID: E08D78744BB345E7BDED492CEFF69C1EStandard set: Culinary Arts and Food Services (CAFS)
Original statement
Quick facts
- Statement code
- FCS.CAFS.1.B.a.5
- List ID
- 5
- Standard ID
- FABD27EE2A5B41C88159B933C1500AAE
- Subject
- Family and Consumer Sciences (2024-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- E08D78744BB345E7BDED492CEFF69C1E057E426C1FA249BA87A71AC578AACFBA78DA7818E4734A1AB01B2DF93F08E4F9
- Source document
- WISCONSIN STANDARDS FOR Family and Consumer Sciences
- License
- CC BY 4.0 US