Identify the sources and most prevalent types of food borne bacteria and pathogens to account for the potential of their entrance into the food supply.
Standard detail
7.6.3
Depth 2Parent ID: 771E4227555942CF8666A23AB63957D8Standard set: Business and Administrative Services
Original statement
Quick facts
- Statement code
- 7.6.3
- List ID
- 3
- Standard ID
- 76BA07768AA241ABA55DDB8B554295DC
- Subject
- CTE
- Grades
- 07, 08, 09, 10, 11, 12
- Ancestor IDs
- 771E4227555942CF8666A23AB63957D8487C062E2ADE44E984353E45CB873478
- Source document
- Final-Draft-Revised-Agriculture-and-Environmental-Systems-Career-Field-Technical-Content-Standards
- License
- CC BY 4.0 US