investigate and describe 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)
Standard detail
3.2e
Depth 2Parent ID: 40BD7F8E01CF40409101B7C89463F42FStandard set: Grade 11 - Science 24 (2003, 2014)
Original statement
Quick facts
- Statement code
- 3.2e
- List ID
- e
- Standard ID
- 28DE7BEA27394826A694AD5CCF320228
- Subject
- Science (1996, 2003, 2006, 2014)
- Grades
- 11
- Ancestor IDs
- 40BD7F8E01CF40409101B7C89463F42F71FA0F3A1EF6488E8B0B9E229106FAE7
- Source document
- Alberta Education
- License
- CC BY 4.0 US