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Food Technology & Safety

Food Technology & Safety

$299.00Price

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.

    • 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
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