TEKS-ALIGNED COURSE

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.

ico_teksmet.svg Percentage of TEKS Met 100%
ico_totallessons.svg Total Lessons 78
ico_gradelevel.svg Grade Level 10-12
ico_projact.svg Projects & Activities 597
ico_assessments.svg Assessments 198

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.

COURSE LESSONS

  • Global Agriculture: Feeding the World
  • World Agriculture & Population: Seeking a Balance for Survival
  • Agricultural Markets: Commodities & Contracts
  • Economic Concepts
  • Economic Utilities
  • 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
  • Harvesting of Livestock
  • 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
  • Emerging Technologies: Muscle Growth Promotants
  • Beef Grading: Quality
  • Beef Grading: Yield
  • 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
  • PIntroduction to Poultry Judging: Broiler Breeders
  • Introduction to Poultry Judging: Live, Egg-Type Hens
  • Introduction to Poultry Judging: Ready-to-Cook Turkeys & Broilers
  • Dairy Products Production
  • Dairy Science
  • Emerging Technology: NIR Technology - To Improve Feed Efficiency for Dairy Cattle
  • 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
  • Environmental Issues: Animal Systems
  • Hot Topics - Animal Agriculture Greenhouse Gas Emissions
  • Regulations: Wildlife Utilization
  • Environmental Issues in the Hospitality
    & Tourism Industry
  • Introduction to Biotechnology
  • Biotechnology: Uses in the Food Industry
  • Biotechnology: Fetal Programming
  • Field Trip: U.S. Meat Animal Research Center
  • Career Cluster: Agriculture, Food & Natural Resources
  • Exploring Careers: Agriculture, Food & Natural Resources
  • Food Products & Processing Systems
  • The World of Agriculture
  • Employability Skills
  • Workplace Issues
  • Food Industry Safety
  • Citizenship Basics
  • Internet Basics
  • Blue & Gold Basics: SAE Programs
  • Introduction to Record Keeping
  • Blue & Gold Basics: What is FFA?
  • Blue & Gold Basics: FFA Officers & Meetings
  • Blue & Gold Basics: Career Development Events