Describe the source, the food linked with the bacteria, and prevention methods for the major bacteria below:
Standard detail
10.2
Depth 2Parent ID: DD950B861ADC4171937801B7032B7A51Standard set: Culinary Arts II (2025)
Original statement
Quick facts
- Statement code
- 10.2
- List ID
- e
- Standard ID
- 8CED87288897472AAF8F8CF7DA541D12
- Subject
- CTE (2014-)
- Grades
- HigherEducation
- Ancestor IDs
- DD950B861ADC4171937801B7032B7A515D82DCC9AE2041EB9224C71E03406D03
- Source document
- 2025 Culinary Arts
- License
- CC BY 4.0 US