investigate how a specific food-handling or preparation process is designed to prevent microbial contamination of the final product (e.g., freezing, pickling, salting, vacuum packaging and radiation)
Standard detail
3.2e
Depth 2Parent ID: FEA5DA53CFA3446BBCFF0CEC57DB7029Standard set: Grade 11 - Science 20-4 (2006)
Original statement
Quick facts
- Statement code
- 3.2e
- List ID
- e
- Standard ID
- A76CBC05FFD04709804EF61DFA5D0B52
- Subject
- Science (1996, 2003, 2006, 2014)
- Grades
- 11
- Ancestor IDs
- FEA5DA53CFA3446BBCFF0CEC57DB7029550C4A46F8D94A8E85A12C5889BB4B79
- Source document
- Alberta Education Via Open Alberta
- License
- CC BY 4.0 US