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Food Technology & Safety

Agricultural Science

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

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

Empower Your Learners to Career Success

It’s time to stop being overwhelmed by your responsibilities and requirements. With iCEV, you have everything you need to plan courses, certify students, and prepare them for success - all in one place. Our easy-to-use, comprehensive CTE solution provides you the necessary resources and systems to do your best work.

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