What grade levels do these standards cover?

Grade 9, Grade 10, Grade 11, Grade 12, and HIGHEREDUCATION

K–12 Standards

Publishing (2015): Grades 9, 10, 11, 12, Higher Education
Professional Sales (2015): Grades 9, 10, 11, 12, Higher Education
Programming & Software Engineering (2015): Grades 9, 10, 11, 12, Higher Education
Renewable Energy Production (2015): Grades 9, 10, 11, 12, Higher Education
Restaurants and Food & Beverage Services (2015): Grades 9, 10, 11, 12, Higher Education
Sales and Service (2015): Grades 9, 10, 11, 12, Higher Education
Securities and Investments (2015): Grades 9, 10, 11, 12, Higher Education
STEM (2015): Grades 9, 10, 11, 12, Higher Education
Therapeutic Services (2015): Grades 9, 10, 11, 12, Higher Education
Transportation Operations (2015): Grades 9, 10, 11, 12, Higher Education
Visual & Design Arts (2015): Grades 9, 10, 11, 12, Higher Education
Warehousing & Distribution Center Operations (2015): Grades 9, 10, 11, 12, Higher Education

Understand the Food Products and Processing IndustryFPPS.01

01.
Determine the meaning and importance of food scienceFPPS.01.01
1. a.
  Define food scienceFPPS.01.01.a
2. b.
  Explain the importance of foodFPPS.01.01.b
3. c.
  Integrate concepts of Food Science into other pathways/agricultureFPPS.01.01.c
4. d.
  Apply food science in a career pathwayFPPS.01.01.d
02.
Understand the history and global significance of food systemsFPPS.01.02
1. a.
  Define major components of food systemsFPPS.01.02.a
2. b.
  Identify & explain the major trends and relationships of food systems to global agriculture productionFPPS.01.02.b
3. c.
  Identify various cultural perspectives in agriculture and the impact on food systemsFPPS.01.02.c
4. d.
  Understand current cultural perspectives, global trade, and environmental impact of agriculture and the impact on food systemsFPPS.01.02.d
03.
Understand the history and future response in food systems to agricultureFPPS.01.03
1. a.
  Determine important historical trends in food systemsFPPS.01.03.a
2. b.
  Describe evolution and technological advances in food systemsFPPS.01.03.b
3. c.
  Analyze trends (population, societal, income, health, environmental) and their impact on food systemsFPPS.01.03.c
4. d.
  Predict future trends in food systemsFPPS.01.03.d
04.
Identify and evaluate food products and processing segmentsFPPS.01.04
1. a.
  Define producers, packer/processors, distributors, consumerFPPS.01.04.a
2. b.
  Describe the interrelationship of processing segmentsFPPS.01.04.b
3. c.
  Evaluate the impact of a change in markets on the food science industryFPPS.01.04.c
05.
Identify and design distribution channelsFPPS.01.05
1. a.
  Define Wholesalers, Local Markets/Direct Markets (CSA), Retailers, Governments/Institutional (School Lunch and Prison Lunch), Restaurant (Catering)/Hotel, Fast FoodFPPS.01.05.a
2. b.
  Describe the movement of products through channelsFPPS.01.05.b
3. c.
  Illustrate the impact of the distribution channelsFPPS.01.05.c
4. d.
  Design a new distribution channel (vertical integration)FPPS.01.05.d

Understand World Food needsFPPS.02

01.
Understand nutrition and food pyramidFPPS.02.01
1. a.
  Identify food groups and importance of nutritionFPPS.02.01.a
2. b.
  Determine impact of food groups on nutritionFPPS.02.01.b
3. c.
  Describe a balanced nutritional planFPPS.02.01.c
4. d.
  Make recommendations to improve a diet or dietary deficiencyFPPS.02.01.d
02.
Analyze the relationship between diet and population healthFPPS.02.02
1. a.
  Identify nutritional diseases/deficienciesFPPS.02.02.a
2. b.
  Determine causes of diseases/deficienciesFPPS.02.02.b
3. c.
  Explore societal impacts of diet and healthFPPS.02.02.c
4. d.
  Analyze and recommend solutions to a nutritional issue in societyFPPS.02.02.d
03.
Explain food related cultural practices and their impact on food supplyFPPS.02.03
1. a.
  Define and Describe Organic, Natural, Conventional, GMOsFPPS.02.03.a
2. b.
  Research cultural practices and their impact on quantity and quality of food productionFPPS.02.03.b
3. c.
  Educate others on cultural practices related to food science/food supplyFPPS.02.03.c
04.
Analyze the relationship between food supply and economic developmentFPPS.02.04
1. a.
  Describe food supply and its impact on economic developmentFPPS.02.04.a
2. b.
  Research food supply in developed and underdeveloped countriesFPPS.02.04.b
3. c.
  Determine impact of food supply on infrastructure systemsFPPS.02.04.c
4. d.
  Create alternatives for increased economic development relating to food supplyFPPS.02.04.d
05.
Analyze food supply systems based on sustainabilityFPPS.02.05
1. a.
  Define sustainable food supply and identify sustainable food production practicesFPPS.02.05.a
2. b.
  Research current practices to improve sustainability in food supplyFPPS.02.05.b
3. c.
  Compare sustainability of food supplies in developed to developing countriesFPPS.02.05.c
4. d.
  Recommend improvements to increase sustainability in current supply chain (based on trends and industry practices)FPPS.02.05.d

Implement Food Safety and SanitationFPPS.03

01.
Understand and apply principles of food safety and sanitationFPPS.03.01
1. a.
  Identify the importance and recognize principles of food safety and sanitationFPPS.03.01.a
2. b.
  Demonstrate principles of safety and sanitationFPPS.03.01.b
3. c.
  Develop standard operating procedures for safety and sanitation for a given settingFPPS.03.01.c
4. d.
  Evaluate a case study on safety and sanitationFPPS.03.01.d
02.
Identify the role of regulating agencies and their responsibilitiesFPPS.03.02
1. a.
  Identify agencies (USDA, FSIS, CDC, APHIS, EPA, FDA, OSHA, local Health Department) and responsibilitiesFPPS.03.02.a
2. b.
  Determine agency interdependency and impact on consumerFPPS.03.02.b
3. c.
  Apply agency regulation to a given scenarioFPPS.03.02.c
4. d.
  Analyze industry and determine areas that need future regulations and agencies to governFPPS.03.02.d
03.
Correctly use tools associated with food safety and sanitationFPPS.03.03
1. a.
  Identify tools used in the food trade and their safe useFPPS.03.03.a
2. b.
  Demonstrate proper use of food industry equipmentFPPS.03.03.b
3. c.
  Maintain tools and equipment for safety and sanitationFPPS.03.03.c
4. d.
  Correlate technology and its impact on food processing efficiencyFPPS.03.03.d
04.
Correctly use safe food handling proceduresFPPS.03.04
1. a.
  Identify concepts of safe food handling (Food temperatures, Cross contamination, Ready to Eat, Handler, Storage)FPPS.03.04.a
2. b.
  Implement safe food handling techniquesFPPS.03.04.b
3. c.
  Analyze a scenario for safe food handling (observe food prep at home, food network)FPPS.03.04.c
4. d.
  Design a safe food handling protocol for a given situation (food buffet, quick serve rest)FPPS.03.04.d
05.
Apply HACCP (See Also standards on Microbial Food Borne Illness) standards to a food processing or handling systemFPPS.03.05
1. a.
  Define the seven principles of HACCPFPPS.03.05.a
2. b.
  Explain the implementation of the seven principlesFPPS.03.05.b
3. c.
  Implement the seven principles in food processing facilityFPPS.03.05.c
4. d.
  Develop SSOP (Standard sanitation operating procedures) and GMP (good manufacturing principles for a given facility)FPPS.03.05.d
06.
Identify and plan for the mitigation of food borne illnesses (Pathogens)FPPS.03.06
1. a.
  Identify, explain causes, and symptoms of Food Borne Illnesses (Hepatitis A, Botulism, Listerisis, E Coli, Salmonella)FPPS.03.06.a
2. b.
  Evaluate the difference of intoxication vs. infection of a food borne illnessFPPS.03.06.b
3. c.
  Correlate proper handling techniques to prevent food borne illnessFPPS.03.06.c
4. d.
  Analyze the difference between food borne illness and contaminationFPPS.03.06.d
07.
Relate food system procedures to protection from bioterrorismFPPS.03.07
1. a.
  Define bioterrorism and identify possible routes of bioterrorism in the food supplyFPPS.03.07.a
2. b.
  Correlate agency responsibilities to bioterrorismFPPS.03.07.b
3. c.
  Analyze the security of the food supply (incoming and storage)FPPS.03.07.c
4. d.
  Create a plan to protect food supply from bioterrorismFPPS.03.07.d

Implement Food Lab TechniquesFPPS.04

01.
Apply measurement procedures to food lab processesFPPS.04.01
1. a.
  Determine measurement units (liquid volume, dry volume, eight, bakers percentage, counts) and understand measurement abbreviationsFPPS.04.01.a
2. b.
  Identify tools and techniques for measuringFPPS.04.01.b
3. c.
  Utilize different equipment to measureFPPS.04.01.c
4. d.
  Equalize measurements using different scalesFPPS.04.01.d
02.
Apply food preparation procedures to food lab processesFPPS.04.02
1. a.
  Identify methods of food preparation (grinding, chopping)FPPS.04.02.a
2. b.
  Describe tools for food preparation and safe useFPPS.04.02.b
3. c.
  Demonstrate safe use of preparation toolsFPPS.04.02.c
4. d.
  Utilize tools in advanced methods of preparation (garnish)FPPS.04.02.d
03.
Apply proper cooking methods and procedures to food lab processesFPPS.04.03
1. a.
  Describe methods of cookingFPPS.04.03.a
2. b.
  Explore cooking methods as related to food typesFPPS.04.03.b
3. c.
  Understand cooking chemistry (Maillard Reaction) (what happens to food when it is cooked)FPPS.04.03.c
4. d.
  Relate the Maillard Reaction to food sensory propertiesFPPS.04.03.d
04.
Utilize laboratory procedures to conduct lab experimentsFPPS.04.04
1. a.
  Define the scientific methodFPPS.04.04.a
2. b.
  Apply scientific method to a foods lab.FPPS.04.04.b
3. c.
  Utilize data to develop conclusionsFPPS.04.04.c
4. d.
  Evaluate results and make recommendationsFPPS.04.04.d
05.
Perform product evaluation using consumer sensory criteriaFPPS.04.05
1. a.
  Identify the types of product evaluation (consumer sensory, color, aroma, taste, palatability)FPPS.04.05.a
2. b.
  Describe sensory properties (i.e. Sour, sweet, bitter in taste)FPPS.04.05.b
3. c.
  Conduct experiment and evaluate resultsFPPS.04.05.c
4. d.
  Compare and contrast food and their value to product taste/consumer preferenceFPPS.04.05.d
06.
Apply recipe and formulation principles to create a consistent productFPPS.04.06
1. a.
  Identify parts of a recipe or meat formulationFPPS.04.06.a
2. b.
  Determine ingredient interactionsFPPS.04.06.b
3. c.
  Apply formulation principles in a recipeFPPS.04.06.c
4. d.
  Convert recipe/formulation for large quantitiesFPPS.04.06.d

Understand the science of foodFPPS.05

01.
Understand nutrientsFPPS.05.01
1. a.
  Identify nutrients and their common food sources, and role in human nutritionFPPS.05.01.a
2. b.
  Explain the stability of nutrients under various conditionsFPPS.05.01.b
3. c.
  Identify factors that affect bioavailability of nutrientsFPPS.05.01.c
4. d.
  Explain nutritional disorder caused by improper dietFPPS.05.01.d
02.
Apply the science of taste and palatabilityFPPS.05.02
1. a.
  Describe sensory methods humans use to determine food flavorFPPS.05.02.a
2. b.
  Evaluate factors that impact food taste and palatabilityFPPS.05.02.b
3. c.
  Describe methods used to evaluate taste and palatabilityFPPS.05.02.c
4. d.
  Analyze methods to maintain quality in food taste and palatability (i.e. Storage, packaging, handling, etc.)FPPS.05.02.d
03.
Understand food chemistryFPPS.05.03
1. a.
  Describe food chemistry and how it relates to chemical elements (periodic table)FPPS.05.03.a
2. b.
  Describe chemical reactions that occur in the processing and preparation of foodsFPPS.05.03.b
3. c.
  Determine the chemical contribution to the food diet (i.e. Calories, energy)FPPS.05.03.c
04.
Understand the role of water in a food productFPPS.05.04
1. a.
  Describe chemical make-up of nutrientFPPS.05.04.a
2. b.
  Describe function of nutrient in foodFPPS.05.04.b
3. c.
  Analyze the interaction of the compound within the food productFPPS.05.04.c
4. d.
  Analyze how nutrient interacts with other nutrients in the systemFPPS.05.04.d
05.
Understand the role of lipids in a food productFPPS.05.05
1. a.
  Describe chemical make-up of nutrientFPPS.05.05.a
2. b.
  Describe function of nutrient in foodFPPS.05.05.b
3. c.
  Analyze the interaction of the compound within the food productFPPS.05.05.c
4. d.
  Analyze how nutrient interacts with other nutrients in the systemFPPS.05.05.d
06.
Understand the role of proteins in a food productFPPS.05.06
1. a.
  Describe chemical make-up of nutrientFPPS.05.06.a
2. b.
  Describe function of nutrient in foodFPPS.05.06.b
3. c.
  Analyze the interaction of the compound within the food productFPPS.05.06.c
4. d.
  Analyze how nutrient interacts with other nutrients in the systemFPPS.05.06.d
07.
Understand the role of carbohydrates in a food productFPPS.05.07
1. a.
  Describe chemical make-up of nutrientFPPS.05.07.a
2. b.
  Describe function of nutrient in foodFPPS.05.07.b
3. c.
  Analyze the interaction of the compound within the food productFPPS.05.07.c
4. d.
  Analyze how nutrient interacts with other nutrients in the systemFPPS.05.07.d
08.
Understand the role of other feed components (vitamins, minerals and food additives) in a food productFPPS.05.08
1. a.
  Describe chemical make-up of nutrientFPPS.05.08.a
2. b.
  Describe function of nutrient in foodFPPS.05.08.b
3. c.
  Analyze the interaction of the compound within the food productFPPS.05.08.c
4. d.
  Analyze how nutrient interacts with other nutrients in the systemFPPS.05.08.d
09.
Understand Food PhysicsFPPS.05.09
1. a.
  Define food physicsFPPS.05.09.a
2. b.
  Describe the physics of water, proteins, lipids, and carbohydrates in foodsFPPS.05.09.b
10.
Understand the role of water in food processing physicsFPPS.05.10
1. a.
  Identify the physical characteristics of nutrientFPPS.05.10.a
2. b.
  Relate physical characteristics of nutrient to how food is processed or utilizedFPPS.05.10.b
3. c.
  Analyze the interaction of the compound within the food productFPPS.05.10.c
11.
Understand the role of lipids in food processing physicsFPPS.05.11
1. a.
  Identify the physical characteristics of nutrientFPPS.05.11.a
2. b.
  Relate physical characteristics of nutrient to how food is processed or utilizedFPPS.05.11.b
3. c.
  Analyze the interaction of the compound within the food productFPPS.05.11.c
12.
Understand the role of proteins in food processing physicsFPPS.05.12
1. a.
  Identify the physical characteristics of nutrientFPPS.05.12.a
2. b.
  Relate physical characteristics of nutrient to how food is processed or utilizedFPPS.05.12.b
3. c.
  Analyze the interaction of the compound within the food productFPPS.05.12.c
13.
Understand the role of carbohydrates in food processing physicsFPPS.05.13
1. a.
  Identify the physical characteristics of nutrientFPPS.05.13.a
2. b.
  Relate physical characteristics of nutrient to how food is processed or utilizedFPPS.05.13.b
3. c.
  Analyze the interaction of the compound within the food productFPPS.05.13.c
14.
Understand the role of food additives in food processing physicsFPPS.05.14
1. a.
  Identify the physical characteristics of nutrientFPPS.05.14.a
2. b.
  Relate physical characteristics of nutrient to how food is processed or utilizedFPPS.05.14.b
3. c.
  Analyze the interaction of the compound within the food productFPPS.05.14.c

Understand food quality and deteriorationFPPS.06

01.
Understand food microbiologyFPPS.06.01
1. a.
  Explain microbiology and its application to foodFPPS.06.01.a
2. b.
  Describe different types of food microbesFPPS.06.01.b
3. c.
  Describe growth and interaction in foodFPPS.06.01.c
02.
Understand food deteriorationFPPS.06.02
1. a.
  Describe the three categories (chemical, physical and biological) and the ten causes (microorganisms, oxygen, enzymes, infestation, etc.) of food deteriorationFPPS.06.02.a
2. b.
  Describe preservation techniques to prevent food deterioration (heat, cold, acid, etc.)FPPS.06.02.b
3. c.
  Explain the source, importance, and action of food enzymesFPPS.06.02.c
03.
Prevent spoilage in foodsFPPS.06.03
1. a.
  Describe causes of food spoilageFPPS.06.03.a
2. b.
  Describe methods of preventing food spoilageFPPS.06.03.b
04.
Prevent microbial food borne illnessesFPPS.06.04
1. a.
  Explain the four major areas to control to prevent contamination (air movement, physical contamination, temperature, and moisture)FPPS.06.04.a
2. b.
  Describe microbial growth, death, and growth inhibitionFPPS.06.04.b
3. c.
  Identify symptoms, complications, and treatment for food borne illnessesFPPS.06.04.c
4. d.
  Develop a management plan incorporating food preparation, preservation and sanitation methods to prevent microbial food borne illnessesFPPS.06.04.d

Understand Food ProductionFPPS.07

01.
Identify market segments of the food industryFPPS.07.01
1. a.
  Describe the different food product segmentsFPPS.07.01.a
02.
Identify harvesting methodsFPPS.07.02
1. a.
  Identify different types of harvestingFPPS.07.02.a
03.
Analyze fabrication and processing systemsFPPS.07.03
1. a.
  Identify the different types of food processing and fabricationFPPS.07.03.a
2. b.
  Determine the different ways to fabrication or process each speciesFPPS.07.03.b
3. c.
  Analyze the best practicesFPPS.07.03.c
04.
Describe food preservation proceduresFPPS.07.04
1. a.
  Define Food PreservationFPPS.07.04.a
2. b.
  Identify the process of Food PreservationFPPS.07.04.b
3. c.
  Describe the use of heat, refrigeration, and freezing in food preservationFPPS.07.04.c
05.
Describe storage and handling proceduresFPPS.07.05
1. a.
  Identify the different areas of storage and handling for each speciesFPPS.07.05.a
2. b.
  Explain recommended handling and storage proceduresFPPS.07.05.b
06.
Describe packaging proceduresFPPS.07.06
1. a.
  Identify the different types of packagingFPPS.07.06.a
2. b.
  Explain the characteristics of packaging materialFPPS.07.06.b
3. c.
  Describe the various aspects of a packageFPPS.07.06.c
07.
Describe labeling proceduresFPPS.07.07
1. a.
  Identify the parts of a food labelFPPS.07.07.a
2. b.
  Explain the importance of food labelingFPPS.07.07.b
3. c.
  Analyze the contents of a food labelFPPS.07.07.c
08.
Describe product marketing proceduresFPPS.07.08
1. a.
  List and define the 4 P's of marketingFPPS.07.08.a

Classify Food ProductsFPPS.08

01.
Create a product handling and processing plan for fruits and vegetablesFPPS.08.01
1. a.
  Identify general properties of productFPPS.08.01.a
2. b.
  Determine proper harvest and processing methods for productFPPS.08.01.b
3. c.
  Compare and contrast storage and handling proceduresFPPS.08.01.c
4. d.
  Evaluate guidelines to maximize food product efficiency and longevity (enzyme activity)FPPS.08.01.d
02.
Create a product handling and processing plan for meatsFPPS.08.02
1. a.
  Identify general properties of productFPPS.08.02.a
2. b.
  Determine proper harvest and processing methods for productFPPS.08.02.b
3. c.
  Compare and contrast storage and handling proceduresFPPS.08.02.c
4. d.
  Evaluate guidelines to maximize food product efficiency and longevity (shelf life)FPPS.08.02.d
03.
Create a product handling and processing plan for dairy productsFPPS.08.03
1. a.
  Identify general properties of productFPPS.08.03.a
2. b.
  Determine proper harvest and processing methods for productFPPS.08.03.b
3. c.
  Compare and contrast storage and handling proceduresFPPS.08.03.c
4. d.
  Evaluate guidelines to maximize food product efficiency and longevity (shelf life)FPPS.08.03.d
04.
Create a product handling and processing plan for fish productsFPPS.08.04
1. a.
  Identify general properties of productFPPS.08.04.a
2. b.
  Determine proper harvest and processing methods for productFPPS.08.04.b
3. c.
  Compare and contrast storage and handling proceduresFPPS.08.04.c
4. d.
  Evaluate guidelines to maximize food product efficiency and longevity (shelf life)FPPS.08.04.d
05.
Create a product handling and processing plan for poultry and egg productsFPPS.08.05
1. a.
  Identify general properties of productFPPS.08.05.a
2. b.
  Determine proper harvest and processing methods for productFPPS.08.05.b
3. c.
  Compare and contrast storage and handling proceduresFPPS.08.05.c
4. d.
  Evaluate guidelines to maximize food product efficiency and longevity (shelf life)FPPS.08.05.d
06.
Create a product handling and processing plan for "by" productsFPPS.08.06
1. a.
  Identify general properties of productFPPS.08.06.a
2. b.
  Determine proper harvest and processing methods for productFPPS.08.06.b
3. c.
  Compare and contrast storage and handling proceduresFPPS.08.06.c
4. d.
  Evaluate guidelines to maximize food product efficiency and longevity (shelf life)FPPS.08.06.d
07.
Create a product handling and processing plan for sugars and candiesFPPS.08.07
1. a.
  Identify general properties of productFPPS.08.07.a
2. b.
  Determine proper harvest and processing methods for productFPPS.08.07.b
3. c.
  Compare and contrast storage and handling proceduresFPPS.08.07.c
4. d.
  Evaluate guidelines to maximize food product efficiency and longevity (shelf life)FPPS.08.07.d
08.
Create a product handling and processing plan for herbs and spicesFPPS.08.08
1. a.
  Identify general properties of productFPPS.08.08.a
2. b.
  Determine proper harvest and processing methods for productFPPS.08.08.b
3. c.
  Compare and contrast storage and handling proceduresFPPS.08.08.c
4. d.
  Evaluate guidelines to maximize food product efficiency and longevity (shelf life)FPPS.08.08.d
09.
Create a product handling and processing plan for fats and oilsFPPS.08.09
1. a.
  Identify general properties of productFPPS.08.09.a
2. b.
  Determine proper harvest and processing methods for productFPPS.08.09.b
3. c.
  Compare and contrast storage and handling proceduresFPPS.08.09.c
4. d.
  Evaluate guidelines to maximize food product efficiency and longevity (shelf life)FPPS.08.09.d
10.
Create a product handling and processing plan for grains and cerealsFPPS.08.10
1. a.
  Identify general properties of productFPPS.08.10.a
2. b.
  Determine proper harvest and processing methods for productFPPS.08.10.b
3. c.
  Compare and contrast storage and handling proceduresFPPS.08.10.c
4. d.
  Evaluate guidelines to maximize food product efficiency and longevity (shelf life)FPPS.08.10.d

Understand Food QualityFPPS.09

1.
Analyze food product handling systems for elimination of defectsFPPS.09.1
1. a.
  Identify forms of food defects (blood spots, bruises, PLSCE, DFD, Dark cutter, off flavored dairy)FPPS.09.01.a
2. b.
  Determine causes of food defectsFPPS.09.01.b
3. c.
  Develop processes to minimize food defects;FPPS.09.01.c
4. d.
  Analyze a production chain for best practicesFPPS.09.01.d
2.
Analyze the role of regulation in maintaining food safety and qualityFPPS.09.2
1. a.
  Identify different types of regulation (safety, grades, wholesomeness, quality)FPPS.09.02.a
2. b.
  Determine agencies that regulate food (see also Food Safety and Sanitation)FPPS.09.02.b
3. c.
  Compare US regulations on domestic and imported foodFPPS.09.02.c
4. d.
  Research the effectiveness and efficiency, impact of the regulation on profitability of productFPPS.09.02.d
3.
Analyze the role of food product grading to provide consistency in food qualityFPPS.09.3
1. a.
  Identify purposes of food gradingFPPS.09.03.a
2. b.
  Determine types of grading systems based on productFPPS.09.03.b
3. c.
  Utilize grading to evaluate productFPPS.09.03.c
4. d.
  Research the effectiveness of grading practices on the markets of food productsFPPS.09.03.d
4.
Analyze the role of inspection in maintaining food safety and qualityFPPS.09.4
1. a.
  Identify types of food inspectionsFPPS.09.04.a
2. b.
  Describe the role of inspection in providing a safe food supplyFPPS.09.04.b
3. c.
  Research the effectiveness of inspection practices on the safety of food productsFPPS.09.04.c
5.
Determine and respond to the impact of consumer perceptionFPPS.09.5
1. a.
  Identify food qualities for consumers (price, appearance, convenience, wholesomeness, packaging, preservatives)FPPS.09.05.a
2. b.
  Determine the impact of food choices on the food marketsFPPS.09.05.b
3. c.
  Create a marketing plan for food products in response to food preferencesFPPS.09.05.c
4. d.
  Develop products for markets based on food preferencesFPPS.09.05.d
6.
Analyze issues in food scienceFPPS.09.6
1. a.
  Identify pressing issues in food industryFPPS.09.06.a
2. b.
  Evaluate validity of the issueFPPS.09.06.b
3. c.
  Analyze the politics and underlying beliefs related to the food issueFPPS.09.06.c
4. d.
  Develop a position statement or industry response regarding the issueFPPS.09.06.d

Meat ScienceFPPS.10

1.
Apply principles of carcass evaluationFPPS.10.1
1. a.
  Use visual appraisal to predict the quality and yield grade of a carcassFPPS.10.01.a
2. b.
  Define measurement tools to predict the quality and yield grade of a carcassFPPS.10.01.b
3. c.
  Use measurement tools to predict the quality and yield grade of a carcassFPPS.10.01.c
4. d.
  Predict carcass quality based on live animal evaluation and husbandry practicesFPPS.10.01.d
2.
Determine yield grade and impact on product valueFPPS.10.2
1. a.
  Define yield grade and calculate dressing percentagesFPPS.10.02.a
2. b.
  Explain yield grade factorsFPPS.10.02.b
3. c.
  Evaluate carcass indicators to determine yield gradeFPPS.10.02.c
3.
Identify meat cutsFPPS.10.3
1. a.
  Identify wholesale cutsFPPS.10.03.a
2. b.
  Identify retail cutsFPPS.10.03.b
3. c.
  Explain the importance of cut identification as it relates to animal productionFPPS.10.03.c
4.
Determine quality grade and impact on product valueFPPS.10.4
1. a.
  Define quality gradeFPPS.10.04.a
2. b.
  Explain quality grade factorsFPPS.10.04.b
3. c.
  Evaluate carcass indicators to determine quality gradeFPPS.10.04.c

Frequently asked questions

What grade levels do these standards cover?: Grade 9, Grade 10, Grade 11, Grade 12, and HIGHEREDUCATION
When were these standards adopted?: 2015
Where can I read the official document?: Food Products & Processing Systems

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