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Food Technology & Safety

Agricultural Science

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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.
  • Total Lessons: 50
  • Grade Level: 10th - 12th
  • Projects, Activities & Assessments: 887

Principles of HAACP: 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.

Lessons Available in This Course

  • Global Agriculture: Feeding the World
  • Food Math & Measurements
  • Marketing & the Food Industry
  • Livestock Harvest & Red Meat Production: Muscle to Meat
  • Meat Science & Food Safety
  • EXCEL Beef Plant: Fabrication
  • Meat Evaluation: Beef Yield Grading
  • Grades & Classes of Seafood & Fish
  • Field Trip: Egg Production
  • Introduction to Poultry Judging
  • Fruit & Nut Production
  • Food Sanitation: Insects & Rodents
  • Principles of HACCP: Introduction
  • Principles of HACCP: Identifying Critical Control Points
  • Principles of HACCP: Recordkeeping
  • The Science in Food Preservation
  • The Science in Food Handling & Storage
  • Food & the Government
  • Nutrition & Food Service
  • Hot Topics - Food Industry Issues
  • Livestock Harvest & Red Meat Production: Grading, Fabrication & Marketing
  • Hot Topics - Bovine Spongiform Encephalopathy
  • EXCEL Pork Plant: Fabrication
  • Goat Carcass Evaluation & Fabrication
  • Value Added & Specialty Products
  • Egg Grading
  • Dairy Products Production
  • Vegetable Production
  • Hot Topics - Food Safety
  • Principles of HACCP: Identifying Hazards in Food Processing
  • Principles of HACCP: Establishing & Monitoring Critical Limits & Taking Corrective Actions
  • Principles of HACCP: Ground Beef HACCP Plan
  • Food Packaging Options & Guidelines
  • Field Trip: U.S. Meat Animal Research Center
  • MyPlate: The New Food Guide
  • Hot Topics - Fast & Convenience Foods
  • Farm to Plate
  • Hot Topics - Animal Welfare
  • Hot Topics - Lean, Finely Textured Beef
  • Meat Evaluation: Beef Quality Grading
  • Meat Judging: Fundamentals
  • Poultry Products Production
  • ID of Poultry Parts & Further Processed Poultry Meat Products Evaluation
  • Dairy Science
  • Sanitation & Safety Procedures in Food Production
  • Emerging Technologies: Molecular Methods
  • Principles of HACCP: Conducting a Hazard Analysis
  • Principles of HACCP: Establishing Verification Procedures
  • Hot Topics - Non-O157: H7 STEC
  • Food Quality & Palatability Factors

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