Analyze the role that food, acidity, time, temperature, oxygen, and moisture (FATTOM) play in a foodborne illness.
Standard detail
FCS.CAFS.1.B.i.3
Depth 3Parent ID: 548B990106D2407B91F068EB901ABD7AStandard set: Culinary Arts and Food Services (CAFS)
Original statement
Quick facts
- Statement code
- FCS.CAFS.1.B.i.3
- List ID
- 3
- Standard ID
- C77EB5C1AEC048F0B64FB60628D4FBA1
- Subject
- Family and Consumer Sciences (2024-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- 548B990106D2407B91F068EB901ABD7A057E426C1FA249BA87A71AC578AACFBA78DA7818E4734A1AB01B2DF93F08E4F9
- Source document
- WISCONSIN STANDARDS FOR Family and Consumer Sciences
- License
- CC BY 4.0 US