examine the conditions under which the important pathogens are commonly destroyed, inactivated, or rendered harmless in foods;
Standard detail
(C)
Depth 2Parent ID: 865405ED6DBD41F6BE92E5A30333D8CFStandard set: Hospitality and Tourism (2010): Grade 11
Original statement
Quick facts
- Statement code
- (C)
- List ID
- (C)
- Standard ID
- DA240F65A1304E04AC8B44CFAD723984
- ASN identifier
- S2671897
- Subject
- CTE (2010-)
- Grades
- 11
- Ancestor IDs
- 865405ED6DBD41F6BE92E5A30333D8CFDACC0AF8AAA146E496328AB556DF65D4
- Source document
- Hospitality and Tourism (2010)
- License
- CC BY 3.0 US