Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.
Standard detail
RFBS.01.02.a
Outcome
Depth 2Parent ID: 6BE9D980B42A451597E12FF1213A2076Standard set: Restaurants and Food & Beverage Services (2015): Grades 9, 10, 11, 12, Higher Education
Original statement
Quick facts
- Statement code
- RFBS.01.02.a
- Standard ID
- 60A58546DD47480E8B5C76C19E4D68EF
- ASN identifier
- S2713744
- Subject
- CTE (2015-)
- Grades
- 09, 10, 11, 12, HigherEducation
- Ancestor IDs
- 6BE9D980B42A451597E12FF1213A2076D683725C39A343FEB9B20EDF676333EE
- Source document
- Restaurants and Food & Beverage Services (2015)
- License
- CC BY 3.0 US