Food Technology & Safety
About the Course
The Food Technology & Safety course examines the food technology industry as it relates to food production, handling and safety. This course prepares students for careers in value-added and food processing systems. Topics covered in the course include food safety, carcass evaluation and much more.
SAMPLE LESSON
Principles of HACCP: Introduction
Each lesson includes media-rich presentations, a pre-made lesson plan, assessments and engaging real-world projects and activities. To get an idea of what iCEV offers, explore the sample lesson and resources below.
Lesson Resources:
Lessons Available in This Course
- Dairy Products Production
- Dairy Science
- Egg Grading
- Emerging Technologies: Molecular Methods
- EXCEL Beef Plant: Fabrication
- EXCEL Pork Plant: Fabrication
- Farm to Plate
- Field Trip: Egg Production
- Field Trip: U.S. Meat Animal Research Center
- Food & the Government
- Food Math & Measurements
- Food Packaging Options & Guidelines
- Food Quality & Palatability Factors
- Food Sanitation: Insects & Rodents
- Fruit & Nut Production
- Global Agriculture: Feeding the World
- Goat Carcass Evaluation & Fabrication
- Grades & Classes of Seafood & Fish
- Hot Topics - Animal Welfare
- Hot Topics - Bovine Spongiform Encephalopathy
- Hot Topics - Fast & Convenience Foods
- Hot Topics - Food Industry Issues
- Hot Topics - Food Safety
- Hot Topics - Lean, Finely Textured Beef
- Hot Topics - Non-O157: H7 STEC
- ID of Poultry Parts & Further Processed Poultry Meat Products Evaluation
- Introduction to Poultry Judging
- Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing
- Livestock Harvest & Red Meat Production: Muscle to Meat
- Marketing & the Food Industry
- Meat Evaluation: Beef Quality Grading
- Meat Evaluation: Beef Yield Grading
- Meat Judging: Fundamentals
- Meat Science & Food Safety
- MyPlate: The New Food Guide
- Nutrition & Food Service
- Poultry Products Production
- Principles of HACCP: Conducting a Hazard Analysis
- Principles of HACCP: Establishing & Monitoring Critical Limits & Taking Corrective Actions
- Principles of HACCP: Establishing Verification Procedures
- Principles of HACCP: Ground Beef HACCP Plan
- Principles of HACCP: Identifying Critical Control Points
- Principles of HACCP: Identifying Hazards in Food Processing
- Principles of HACCP: Introduction
- Principles of HACCP: Recordkeeping
- Sanitation & Safety Procedures in Food Production
- The Science in Food Handling & Storage
- The Science in Food Preservation
- Value Added & Specialty Products
- Vegetable Production
Ready to Get Started?
Sign up today and change your learners’ lives.