Identify types of viruses, bacteria, yeasts, and molds in food processing; compare and contrast their characteristics and behavior in a variety of food products. Examples: microbial spoilage of meat, eggs, milk, seafood, vegetables, fruits, and grains and products made from them
Standard detail
7
Depth 1Parent ID: 5497C773A25340AF9FB0C53C282C91C0Standard set: Food Safety & Microbiology
Original statement
Quick facts
- Statement code
- 7
- List ID
- 7
- Standard ID
- 1F156F9D87A24BF3A1E477F5E5AE4920
- Subject
- CTE
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 5497C773A25340AF9FB0C53C282C91C0
- Source document
- Food Safety and Microbiology
- License
- CC BY 4.0 US