Classify foods based on their perishability and risk level to public health, considering their acidity and water activity.
Standard detail
11
Depth 1Parent ID: 5497C773A25340AF9FB0C53C282C91C0Standard set: Food Safety & Microbiology
Original statement
Quick facts
- Statement code
- 11
- List ID
- 11
- Standard ID
- 621976F9C99A463CB4832E68BD581B6B
- Subject
- CTE
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 5497C773A25340AF9FB0C53C282C91C0
- Source document
- Food Safety and Microbiology
- License
- CC BY 4.0 US