# CTE Resource Center - Verso - Food Science and Dietetics Related The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Related The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards

The National Council for Agricultural Education: Agriculture, Food and Natural Resources Content Standards

FPP.01.01. Analyze and manage operational and safety procedures in food products and processing facilities.

 

FPP.01.02. Apply food safety and sanitation procedures in the handling and processing of food products to ensure food quality.

 

FPP.01.03. Apply food safety procedures when storing food products to ensure food quality.

 

FPP.02.01. Apply principles of nutrition and biology to develop food products that provide a safe, wholesome, and nutritious food supply for local and global food systems.

 

FPP.02.02. Apply principles of microbiology and chemistry to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems.

 

FPP.02.03. Apply principles of human behavior to develop food products to provide a safe, wholesome, and nutritious food supply for local and global food systems.

 

FPP.03.01. Implement selection, evaluation, and inspection techniques to ensure safe and quality food products.

 

FPP.03.02. Design and apply techniques of food processing, preservation, packaging, and presentation for distribution and consumption of food products.

 

FPP.03.03. Create food distribution plans and procedures to ensure safe delivery of food products.

 

FPP.04.01. Examine the scope of the food industry by evaluating local and global policies, trends, and customs for food production.

 

FPP.04.02. Evaluate the significance and implications of changes and trends in the food products and processing industry in the local and global food systems.

 

FPP.04.03. Identify and explain the purpose of industry organizations, groups, and regulatory agencies that influence the local and global food systems.