describe the causes and symptoms of food-borne illnesses (e.g., E. Coli poisoning, botulism poisoning, Clostridium perfringens poisoning, salmonellosis, listeriosis) and techniques for preventing them
Standard detail
E2.1
Specific Expectation
Depth 2Parent ID: 22868FA1BBE24DE8BAA7C51B857FDE35Standard set: Grade 10 - Social Sciences and Humanities (2013)
Original statement
Quick facts
- Statement code
- E2.1
- List ID
- E2.1
- Standard ID
- 4FA3B013EB1D43898159BDA8381C6A59
- ASN identifier
- S2693569
- Subject
- [Archived] Ontario Standards
- Grades
- 10
- Ancestor IDs
- 22868FA1BBE24DE8BAA7C51B857FDE35A45F9AE08B6E41A793E62E9F50F57E17
- Source document
- The Ontario Curriculum, Grades 9 to 12: Social Sciences and Humanities (2013)
- License
- CC BY 3.0 US