# CTE Resource Center - Verso - Food Science and Dietetics Task 409080285

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Analyze risk factors that contribute to food-borne illnesses.

Other Related Standards

FCCLA National Programs

Power of One: A Better You


Power of One: Working on Working


Student Body: The Healthy You


FCCLA: STAR Events (2019)

Nutrition and Wellness


Professional Presentation


Public Policy Advocate


Sports Nutrition


HOSA Competitive Events

Health Science Events


Knowledge Test: Nutrition


Teamwork Events


Health Education




Emergency Preparedness Events


Public Health


National Standards for Family and Consumer Sciences Education


Apply risk management procedures to food safety, food testing, and sanitation.

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

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


No additional task data available.