outline the causes and symptoms of food-borne illnesses (e.g., E. coli poisoning, botulism poisoning, Clostridium perfringens poisoning, salmonellosis, listeriosis) and techniques for preventing these illnesses
Standard detail
B2.1
Specific Expectation
Depth 2Parent ID: 8E2BC4F9D1B9451C859750456DAD6C01Standard set: Grade 12 - Social Sciences and Humanities (2013)
Original statement
Quick facts
- Statement code
- B2.1
- List ID
- B2.1
- Standard ID
- 49D41770E7564E17AD307BF61B4E2E83
- ASN identifier
- S2693967
- Subject
- [Archived] Ontario Standards
- Grades
- 12
- Ancestor IDs
- 8E2BC4F9D1B9451C859750456DAD6C0150749125AB4C4A099F495750030023C7
- Source document
- The Ontario Curriculum, Grades 9 to 12: Social Sciences and Humanities (2013)
- License
- CC BY 3.0 US