# 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

 

HOSA Bowl

 

Emergency Preparedness Events

 

Public Health

 

National Standards for Family and Consumer Sciences Education

9.2

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.

 

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