describe the causes and symptoms of foodborne illnesses (e.g., E. Coli poisoning, botulism poisoning, Clostridium perfringens poisoning, salmonellosis, listeriosis) and techniques for preventing them
Standard detail
10.E2.1
Depth 2Parent ID: 6C0D3B97EA704BD29BB383FDEE85A9F5Standard set: Grade 10 - Food and Nutrition HFN2O (2013)
Original statement
Quick facts
- Statement code
- 10.E2.1
- List ID
- a
- Standard ID
- 6EC00D8A598747ABB753F2B53AD4BD5A
- Subject
- Social Science and Humanities
- Grades
- 10
- Ancestor IDs
- 6C0D3B97EA704BD29BB383FDEE85A9F5F3205A1AEAE94FAAB71FA04CB6FA6AE2
- Source document
- Grade 10 - Food and Nutrition HFN2O (2013)
- License
- CC BY 4.0 US