AFNR Standards - National FFA Organization

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Level I Level II Level III<strong>National</strong> AcademicStandard Grade-LevelExpectationFPP.02.03.03.a. Describethe effects food-bornepathogens have on foodproducts and humans.FPP.02.03.04.a. Explain theimportance of record keepingin a food products andprocessing system.FPP.02.03.03.b. Explain theimportance of microbiologicaltests in food productpreparation, listing commonspoilage and pathogenicmicroorganisms.FPP.02.03.04.b. Discussdocumentation procedures ina food products andprocessing system.FPP.02.03.03.c. Conductand interpret microbiologicaltests for food-bornepathogens and implementcorrective procedures.FPP.02.03.04.c.Demonstrate proper recordkeeping in a food productsand processing system.FPP.02.04. Performance Indicator: Demonstrate worker safety procedures withfood product and processing equipment and facilities.Science: F5Language Arts: 8FPP.02.04.01.a. Explainsafety standards that mustbe observed in facility designand equipment use.FPP.02.04.01.b. Outlineguidelines for personnelsafety in the food productsand processing industry.FPP.02.04.01.c. Evaluate afacility to determine theimplementation of safetyprocedures.FPP.03. Performance Element: Apply principles of science to the food products andprocessing industry.FPP.03.01. Performance Indicator: Apply principles of science to food processingto provide a safe, wholesome and nutritious food supply.Science: A2, B3 and F1FPP.03.01.01.a. Discusshow research and industrydevelopments lead toimprovements in the foodproducts and processingindustry.FPP.03.01.02.a. Explain theapplication of chemistry andphysics to food science.FPP.03.01.03.a. Explain theFood Guide Pyramid inrelation to essential nutrientsfor the human diet.FPP.03.01.04.a. Discusscommon food constituents(e.g., proteins,carbohydrates, fats, vitamins,minerals).FPP.03.01.01.b. Design aresearch project in foodscience using the scientificmethod.FPP.03.01.02.b. Explainhow the chemical andphysical properties of foodsinfluence nutritional valueand eating quality.FPP.03.01.03.b. Compareand contrast the nutritivevalue of food and foodgroups.FPP.03.01.04.b. Compareand contrast foodconstituents and their relativevalue to product taste,appearance, etc.FPP.03.01.01.c. Conductresearch in food science andinterpret results to improvefood products.FPP.03.01.02.c. Determinethe chemical and physicalproperties of food products.FPP.03.01.03.c. Design adaily food guide for ahealthful diet.FPP.03.01.04.c. Analyzefood products to identify foodconstituents.40
Level I Level II Level III<strong>National</strong> AcademicStandard Grade-LevelExpectationFPP.03.01.05.a. Identifycommon food additives (e.g.,preservatives, antioxidants,buffers, stabilizers, colors,flavors).FPP.03.01.06.a. Explain theimportance of food labelingto the consumer.FPP.03.01.07.a. Describefactors in planning anddeveloping a new foodproduct (e.g., regulation,creativity, and economics).FPP.03.01.05.b. Describethe purpose of common foodadditives.FPP.03.01.06.b. Explain therequired components of afood label.FPP.03.01.07.b. Plan andcreate a new food product.FPP.03.01.05.c. Formulateand explain incorporation ofadditives into food products.FPP.03.01.06.c. Prepareand label foods according tothe established standards ofregulatory agencies.FPP.03.01.07.c. Performsensory-testing andmarketing functions tocharacterize and determineconsumer preference andmarket potential.FPP.04. Performance Element: Select and process food products for storage, distribution andconsumption.FPP.04.01. Performance Indicator: Utilize harvesting, selection and inspectiontechniques to obtain quality food products for processing.Science: F1Language Arts: 12FPP.04.01.01.a. Identifyquality and yield grades offood products.FPP.04.01.02.a. Select rawfood products based on yieldgrades, quality grades andrelated selection criteria.FPP.04.01.03.a. Identifyand describe acceptedanimal treatment andharvesting techniques.FPP.04.01.04.a. Describethe importance of premortemand post-morteminspections of animals forharvest.FPP.04.01.01.b. Discussfactors that affect quality andyield grades of food products.FPP.04.01.02.b. Performquality-control inspections ofraw food products forprocessing.FPP.04.01.03.b. Compareand contrast acceptedanimal treatment andharvesting techniques.FPP.04.01.04.b. Explaindesirable and undesirablecharacteristics of both premortemand post-mortemanimals in relation to theproduction of food products.FPP.04.01.01.c. Assignquality and yield grades tofood products according toindustry standards.FPP.04.01.02.c. Implementprocedures to maintainoriginal food quality andyield.FPP.04.01.03.c. Harvestanimals using regulatoryagency-approvedor industryapprovedtechniques.FPP.04.01.04.c. Conductpre-mortem and postmorteminspections ofanimals.FPP.04.02. Performance Indicator: Evaluate, grade and classify processed foodproducts.Science: F1Language Arts: 8FPP.04.02.01.a. Identifyand describe foods derivedfrom meat, egg, poultry, fishand dairy products.FPP.04.02.01.b. Discussdesirable qualities ofprocessed meat, egg,poultry, fish and dairyproducts.FPP.04.02.01.c. Evaluate,grade and classify processedmeat, egg, poultry, fish anddairy products.41
Page 1 and 2: NationalAgriculture, Food andNatura
Page 3 and 4: PurposeAgriculture is a highly tech
Page 5 and 6: - Level II—These are activities/a
Page 7 and 8: Career Cluster: AGRICULTURE, FOOD A
Page 9 and 10: Level I Level II Level IIICS.01.04.
Page 13 and 14: Level I Level II Level IIINational
Page 27 and 28: Level I Level II Level IIIAS.02.02.
Page 37 and 38: Level I Level II Level IIIBS.03.03.
Page 41 and 42: Level I Level II Level IIIESS.03.05
Page 43 and 44: Level I Level II Level IIIESS.04.05
Page 45: Level I Level II Level IIINational
Page 57 and 58: Level I Level II Level IIIPS.02.02.
Page 69 and 70: 2. Standard and Expectations: Algeb
Page 71 and 72: 10. Standard and Expectations: Repr
Page 73 and 74: G. Content Standard: History and Na
Page 75 and 76: 1c. apply an understanding of cultu
Page 77 and 78: 4. Thematic Strand: Individual Deve
Page 79 and 80: 6j. prepare a public policy paper a
Page 81: economic development, nuclear and o

AFNR Standards - National FFA Organization

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