Food Products and Processing Systems AG2
Essential Questions:
1. How do the components and history of the food industry affect the development of food products and processing?
2. How do safety principles and recommend equipment and facility management techniques apply to the food products and processing
industry?
3. What principles of science are utilized in the food products and processing industry
4. How are food products Selected and processed for storage, distribution, and consumption?
Essential Vocabulary: 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 products.
FPP.01: The student will examine components of the food industry and historical development of food products and processing.
Students will know…
Students will understand that…
Students will be able to…
Prior Background Knowledge
Required:
 how to evaluate the
 consumers and producers
 identify and explain
significance and
have issues with
environmental and safety
 computer experience
implications of changes
developing and using
concerns about the food
 basic Math and ELA skills
and trends in the food
genetically engineered
supply. (PM, GP)
 basic speaking and
products and processing
animals and plants.
 discuss the issues of safety
listening skills
industry.
and environmental
 livestock check off systems
 basic collaboration tools
play a role in consumer
concerns about foods and
 how to work effectively
with industry
choice, and analyze the
food processing (e.g.
organizations, groups, and
goals and impacts of
Genetically Modified
regulatory agencies
livestock organizations,
Organisms,
affecting the food products
such as pork producers and
microorganisms,
and processing industry.
beef associations.
contamination, irradiation).
(GP)
Mycaert.com
 determine appropriate
Drafted July 1, 2015
APSR:C1-3
APSR:C7-19
Animalcaretraining.org
Vocabulary:
 biotechnology
 cloning
 consumption
 ethics
 genetic engineering
industry response to
consumer concerns to
assure a safe and
wholesome food supply.
(GP)
FPP.02: The student will apply safety principles; recommend equipment and facility management techniques to the food products and
processing industry.
Students will know…
Students will understand that …
Students will be able to…
Prior Background Knowledge
Required:
 how to manage operational
 food processing follows
 identify reasons for using a
procedures and create
procedures to ensure that
planned maintenance
 computer experience
equipment and facility
foods are safe.
program to maintain
 basic Math and ELA skills
maintenance plans.
equipment and facilities.
 following the Best
 basic speaking and
(GP)
Management Practices for
 how to implement Hazard
listening skills
Analysis and Critical
Animal Treatments and
 describe contamination
 basic collaboration tools
Control Point (HACCP)
Health Maintenance is
hazards (physical,
procedures to establish
economically and socially
chemical, and
operating parameters.
responsible.
biological)associated with
food products and
 how to apply safety and
 following the Best
processing. (PM, GP, AHH)
sanitation procedures in
Management Practices
the handling, processing,
Record Keeping and
 describe the effects foodand storing of food
Inventory Control is
borne pathogens have on
products.
required by law.
food products and humans.
(AHH)
Agednet.com
 explain the importance of
FS127
record keeping in a food
Vocabulary:
products and processing
 bacteria
system. (LRE)
 clean
 Country of origin labeling
Drafted July 1, 2015








(COOL)
Escherichia coli
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 products and processing industry.
Students will know…
Students will understand that …
Students will be able to…
Prior Background Knowledge
Required:
 how to apply principles of
 information in food labels
 explain the application of
science to food processing
can be interpreted for food
chemistry and physics to
 computer experience
to provide a safe,
composition and nutrient
food science. (GP)
 basic Math and ELA skills
wholesome and nutritious
content.
 explain the “My Plate”
 basic speaking and
food supply.
graphic in relation to
 the principles of science are
listening skills
applied to the food
essential nutrients for the
 basic collaboration tools
Mycaert.com
products and processing
human diet. (AHH)
ALSF:A1-3
industry.
 compare and contrast the
AGEDnet.com
 the meat industry processes
nutritive value of food and
FS115
meat for convenience,
food groups. (AHH)
preservation and safety.
 discuss common food
Vocabulary:
constituents (e.g. proteins,
 basal maintenance
carbohydrates, fats,
requirement
vitamins, minerals). (AHH)
 biochemical function
 compare and contrast food
 daily values
constituents and their
 dehydration
relative value to product
taste, appearance, etc.)
 dietary reference intake
(AHH)
 emulsion
 extrusion
Drafted July 1, 2015










food processing
irradiation
maintenance
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.
Students will know…
Students will understand that …
Prior Background Knowledge
Required:
 how to utilize harvesting,
 sodium nitrite and salt can
selection
and
inspection
be used in cured meat
 computer experience
techniques to obtain quality
products.
 basic Math and ELA skills
food
products
according
to

common major steps are
 basic speaking and
industry standards.
involved in the processing
listening skills
of animal carcasses.

how
to
evaluate,
grade,
and
 basic collaboration tools
classify processed food
 average dressing
products.
percentages for cattle,
sheep, and hogs are
 how to process, preserve,
package, and present food
effected by many factors.
and food products for sale
 there are common
and distribution.
wholesale and retail cuts of
Mycaert.com
beef, pork, and lamb.
ALSF:A4-2
 analyzing factors that affect
APSR:C6-1
quality and yield grades
APSR:C6-2
can improve products.
 livestock psychology and
Agednet.com
proper handling practices
LA013
improve productivity and
FS114
animal welfare.
 the meat industry produces
Drafted July 1, 2015
Students will be able to…
 identify quality and yield
grades of food products.
(LRE)
 discuss factors that affect
quality and yield grades of
food products. (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
Vocabulary:
 animal handling
 antimicrobial agent
 blind spot
 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

and maintains a quality
product.
care and handling of nonambulatory animals must
be humane.








Drafted July 1, 2015
post-mortem animals in
relation to the production
of food products. (AHH)
identify and describe foods
derived from meat, egg,
poultry, fish, and dairy
products. (GP)
discuss and describe
qualities of processed
meat, egg, poultry, fish,
and dairy products. (GP)
identify and describe
products derived from
grains, legumes, and
oilseeds. (GP)
discuss desirable qualities
of grain, legume, and
oilseed products. (GP)
identify and explain
common weights and
measures used in the food
products and processing
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
products. (AS)
identify and explain
storage conditions to
preserve product quality.
(GP, AHH)