Mycaert.com APSR:C1-3. Adopted September 14, 2015

Transcription

1 Food Products and Processing Systems AG2 Essential Questions: 1. How do the components and history of the food industry affect the development of food? 2. How do safety principles and recommend equipment and facility management techniques apply to the food industry? 3. What principles of science are utilized in the food industry 4. How are food products Selected and processed for storage, distribution, and consumption? Essential animal handling, antimicrobial agent, bacteria, basal maintenance requirement, biochemical function, biotechnology, blind spot, boxed beef, byproducts, carcass, clean, cloning, consumption, country of origin labeling (COOL), daily values, dehydration, dietary reference intake, dressing percentage, emulsion, enzyme, Escherichia coli, ethics, extrusion, flight zone, food additive, food processing, foodborne illness, genetic engineering, germ, Hazard Analysis and Critical Control Point (HACCP), irradiation, maintenance, meat cuts, microorganism, myoglobin, national nutrient database, non-ambulatory, nutrition facts panel, pasteurization, post mortem, pre mortem, preservative, product yield, quarter, refrigeration, rinse, salmonellosis, sanitize, smoking, sterilization, stunning, table of composition Essential Understanding The student will demonstrate competence in the application of scientific principles, practices and techniques in the processing, storage and development of food FPP.01: The student will examine components of the food industry and historical development of food. how to evaluate the significance and implications of changes and trends in the food industry. how to work effectively with industry organizations, groups, and regulatory agencies affecting the food products and processing industry. APSR:C1-3 Students will understand that consumers and producers have issues with developing and using genetically engineered animals and plants. livestock check off systems play a role in consumer choice, and analyze the goals and impacts of livestock organizations, such as pork producers and beef associations. environmental and safety concerns about the food supply. (PM, GP) discuss the issues of safety and environmental concerns about foods and food processing (e.g. Genetically Modified Organisms, microorganisms, contamination, irradiation). determine appropriate industry response to

2 APSR:C7-19 Animalcaretraining.org biotechnology cloning consumption ethics genetic engineering consumer concerns to assure a safe and wholesome food supply. FPP.02: The student will apply safety principles; recommend equipment and facility management techniques to the food products and processing industry. how to manage operational procedures and create equipment and facility maintenance plans. how to implement Hazard Analysis and Critical Control Point (HACCP) procedures to establish operating parameters. how to apply safety and sanitation procedures in the handling, processing, and storing of food Agednet.com FS127 bacteria clean Country of origin labeling (COOL) Escherichia coli food processing follows procedures to ensure that foods are safe. following the Best Management Practices for Animal Treatments and Health Maintenance is economically and socially responsible. following the Best Management Practices Record Keeping and Inventory Control is required by law. identify reasons for using a planned maintenance program to maintain equipment and facilities. describe contamination hazards (physical, chemical, and biological)associated with food products and processing. (PM, GP, AHH) describe the effects foodborne pathogens have on food products and humans. (AHH) explain the importance of record keeping in a food system. (LRE)

3 foodborne illness germ Hazard Analysis and Critical Control Point (HACCP) microorganism rinse salmonellosis sanitize FPP.03: The student will apply principles off science to the food industry. how to apply principles of science to food processing to provide a safe, wholesome and nutritious food supply. ALSF:A1-3 AGEDnet.com FS115 basal maintenance requirement biochemical function daily values dehydration dietary reference intake emulsion extrusion food processing irradiation maintenance information in food labels can be interpreted for food composition and nutrient content. the principles of science are applied to the food industry. the meat industry processes meat for convenience, preservation and safety. explain the application of chemistry and physics to food science. explain the My Plate graphic in relation to essential nutrients for the human diet. (AHH) compare and contrast the nutritive value of food and food groups. (AHH) discuss common food constituents (e.g. proteins, carbohydrates, fats, vitamins, minerals). (AHH) compare and contrast food constituents and their relative value to product taste, appearance, etc.) (AHH)

4 national nutrient database nutrition facts panel pasteurization refrigeration smoking sterilization table of composition FPP.04: The student will select and process food products for storage, distribution, and consumption. how to utilize harvesting, selection and inspection techniques to obtain quality food products according to industry standards. how to evaluate, grade, and classify processed food how to process, preserve, package, and present food and food products for sale and distribution. ALSF:A4-2 APSR:C6-1 APSR:C6-2 Agednet.com LA013 FS114 animal handling antimicrobial agent blind spot sodium nitrite and salt can be used in cured meat common major steps are involved in the processing of animal carcasses. average dressing percentages for cattle, sheep, and hogs are effected by many factors. there are common wholesale and retail cuts of beef, pork, and lamb. analyzing factors that affect quality and yield grades can improve livestock psychology and proper handling practices improve productivity and animal welfare. the meat industry produces and maintains a quality product. care and handling of nonambulatory animals must identify quality and yield grades of food (LRE) discuss factors that affect quality and yield grades of food (LRE) identify and describe accepted animal treatment and harvesting techniques. (PM, GP, AHH) compare and contrast accepted animal treatment an harvesting techniques. (GP, AHH) describe the importance of pre-mortem and postmortem inspections of animals. (AHH) explain desirable and undesirable characteristics of both pre-mortem and post-mortem animals in relation to the production of food (AHH) identify and describe foods

5 boxed beef byproducts carcass dressing percentage enzyme flight zone food additive meat cuts myoglobin non-ambulatory post mortem pre mortem preservative product yield quarter stunning be humane. derived from meat, egg, poultry, fish, and dairy discuss and describe qualities of processed meat, egg, poultry, fish, and dairy identify and describe products derived from grains, legumes, and oilseeds. discuss desirable qualities of grain, legume, and oilseed common weights and measures used in the food industry. (GP, AS) weigh and measure food products and perform conversions between units of measure. (PM, GP, AS) explain methods and materials for processing foods for sale as fresh-food (AS) storage conditions to preserve product quality. (GP, AHH)