Identify the five most common risk factors for foodborne illness and challenges to food safety.
Standard detail
2.1.2
Depth 2Parent ID: EAA2568E769940E682D3B1142ECFA61BStandard set: Food Safety and Nutrition: Grades 10-12 (2020)
Original statement
Quick facts
- Statement code
- 2.1.2
- List ID
- 2
- Standard ID
- 54999BFA1D7D4D189339839263366B28
- Subject
- CTE (2020-)
- Grades
- 10, 11, 12
- Ancestor IDs
- EAA2568E769940E682D3B1142ECFA61BA211DDE2973C4E249F85AA4C67E71F25
- Source document
- Food Safety and Nutrition
- License
- CC BY 4.0 US