investigate and describe how a specific food handling or preparation process is designed to prevent microbial contamination of the final product (e.g., freezing, pickling, salting, vacuum packaging)
Standard detail
C.STSK2E
Depth 4Parent ID: F4A251B5C85D4082B11314CDEDDD7FB0Standard set: Grade 11 - Science 24
Original statement
Quick facts
- Statement code
- C.STSK2E
- List ID
- e
- Standard ID
- 61D88D3948C84405865E2C1D87B701D3
- Subject
- [Archive] Alberta Standards
- Grades
- 11
- Ancestor IDs
- F4A251B5C85D4082B11314CDEDDD7FB00B4A30FF52E345E0A35B6E2E89D4E8C4E66D9196B3BE40F2BDF24567E606B4B53DA413F746224B20BD6CCBEB469DFC90
- Source document
- Alberta Programs of Study
- License
- CC BY 4.0 US