explain the causes of food-borne illnesses (e.g., E. coli poisoning, botulism poisoning, Clostridium perfringens poisoning, salmonellosis, listeriosis) and describe the symptoms of, and the techniques for preventing, these illnesses
Standard detail
D2.1
Specific Expectation
Depth 2Parent ID: A682DF7BAAD04FBB91BCAC6F45154FACStandard set: Grade 11 - Social Sciences and Humanities (2013)
Original statement
Quick facts
- Statement code
- D2.1
- List ID
- D2.1
- Standard ID
- 6A8D1E58A1444762A21BD727AF80F136
- ASN identifier
- S2693647
- Subject
- [Archived] Ontario Standards
- Grades
- 11
- Ancestor IDs
- A682DF7BAAD04FBB91BCAC6F45154FACFC79E8B4A90E4E5599F196DCCA7C63FA
- Source document
- The Ontario Curriculum, Grades 9 to 12: Social Sciences and Humanities (2013)
- License
- CC BY 3.0 US