III Food Safety and Sanitation

TEA Units of Study: TEKS "Knowledge and skills" subsections covered:

A. Food and equipment B. Food-borne illnesses C. Hygiene

  • (4) The student understands safety and sanitation.
    • (A) demonstrate safe and sanitary practices in the use, care, and storage of food and equipment
    • (B) explain types and prevention of food-borne illnesses
    • (C) practice appropriate dress and personal hygiene in food preparation


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