describe the causes and symptoms of foodborne illnesses (e.g., E. Coli poisoning, botulism poisoning, Clostridium perfringens poisoning, salmonellosis, listeriosis) and techniques for preventing them
Standard detail
9.E2.1
Depth 2Parent ID: FCDB28B78C3D43FCA3B78C3FB2331A86Standard set: Grade 9 - Food and Nutrition HFN1O (2013)
Original statement
Quick facts
- Statement code
- 9.E2.1
- List ID
- a
- Standard ID
- A58D7F75F6434A2B8B3553DCEFE0727C
- Subject
- Social Science and Humanities
- Grades
- 09
- Ancestor IDs
- FCDB28B78C3D43FCA3B78C3FB2331A86119CDC205824485B9E6E312B9BE8F2A6
- Source document
- Grade 9 - Food and Nutrition HFN1O (2013)
- License
- CC BY 4.0 US