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.

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.

Lesson Plan
Activity
Project
Handout

Course Lessons

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