National AFNR Career Cluster Standards

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Career Cluster: AGRICULTURE, FOOD AND NATURAL RESOURCES (AFNR)Career Pathway: Food Products and Processing Systems (FPP)Pathway Content Standard: The student will demonstrate competence in the application of scientific principles,practices and techniques in the processing, storage and development of food products.Level I Level II Level IIINational AcademicStandard Grade-LevelExpectationFPP.01. Performance Element: Examine components of the food industry and historicaldevelopment of food products and processing.FPP.01.01. Performance Indicator: Evaluate the significance and implications ofchanges and trends in the food products and processing industry.Science: F1Language Arts: 7 and 8Social Studies: 1g and 8cFPP.01.01.01.a. Discussthe history and describe andexplain the components(e.g., processing,distribution, byproducts) ofthe food products andprocessing industry.FPP.01.01.02.a. Identifyand explain environmentaland safety concerns aboutthe food supply.FPP.01.01.01.b. Evaluatechanges and trends in thefood products and processingindustry.FPP.01.01.02.b. Discussthe issues of safety andenvironmental concernsabout foods and foodprocessing (e.g., GeneticallyModified Organisms,microorganisms,contamination, irradiation).FPP.01.01.01.c. Predicttrends and implications inthe food products andprocessing industry.FPP.01.01.02.c. Determineappropriate industry responseto consumer concerns toassure a safe andwholesome food supply.FPP.01.02. Performance Indicator: Work effectively with industry organizations,groups and regulatory agencies affecting the food products and processing industry.Language Arts: 12Social Studies: 6c and 8fFPP.01.02.01.a. Explain thepurposes of organizationsthat are part of or regulatethe food products andprocessing industry.FPP.01.02.02.a. Explain theimportance and usage ofindustry standards in foodproducts and processing.FPP.01.02.01.b. Evaluatethe changes in the foodproducts and processingindustry brought about byindustry organizations orregulatory agencies.FPP.01.02.02.b. Discussthe application of industrystandards in the foodproducts and processingindustry.FPP.01.02.01.c. Interacteffectively with organizations,groups and regulatoryagencies that affect the foodproducts and processingindustry.FPP.01.02.02.c. Prepare aplan for implementation ofindustry standards in foodproducts and processingprograms.38
Level I Level II Level IIINational AcademicStandard Grade-LevelExpectationFPP.02. Performance Element: Apply safety principles, recommended equipment and facilitymanagement techniques to the food products and processing industry.FPP.02.01. Performance Indicator: Manage operational procedures and createequipment and facility maintenance plans.Language Arts: 12FPP.02.01.01.a. Explain theimportance of developing andmaintaining SanitationStandard OperatingProcedures (SSOP).FPP.02.01.02.a. Explain thepurpose of GoodManufacturing Practices(GMP).FPP.02.01.03.a. Identifyreasons for using a plannedmaintenance program tomaintain equipment andfacilities.FPP.02.01.01.b. Evaluatethe SSOP of a food productsand processing company.FPP.02.01.02.b. Evaluatethe GMP of a food productsand processing company.FPP.02.01.03.b. Develop abasic equipment and facilitymaintenance program.FPP.02.01.01.c. DevelopSSOP for a food productsand processing company.FPP.02.01.02.c. ImplementGMP for a food products andprocessing company.FPP.02.01.03.c. Performbasic equipment and facilitymaintenance in a foodproducts and processingoperation.FPP.02.02. Performance Indicator: Implement Hazard Analysis and CriticalControl Point (HACCP) procedures to establish operating parameters.Science: F5Language Arts: 8FPP.02.02.01.a. Describecontamination hazards(physical, chemical andbiological) associated withfood products andprocessing.FPP.02.02.02.a. Identify theseven principles of HACCP.FPP.02.02.01.b. Outlineprocedures to eliminatepossible contaminationhazards associated with foodproducts and processing.FPP.02.02.02.b. Explain theimplementation of the sevenprinciples of HACCP.FPP.02.02.01.c. Analyzethe effectiveness of a foodproducts and processingcompany’s Critical ControlPoint (CCP) procedures.FPP.02.02.02.c. Implementan HACCP program for a foodproducts and processingfacility.FPP.02.03. Performance Indicator: Apply safety and sanitation procedures in thehandling, processing and storing of food products.Science: A2 and F5FPP.02.03.01.a. Explaintechniques and proceduresfor the safe handling of foodproducts.FPP.02.03.02.a. Describethe importance of performingquality-assurance tests onfood products.FPP.02.03.01.b. Evaluatefood product handlingprocedures.FPP.02.03.02.b. Performquality-assurance tests onfood products.FPP.02.03.01.c.Demonstrate approved foodproduct handling techniques.FPP.02.03.02.c. Interpretquality-assurance test resultsand apply correctiveprocedures.39
Page 5 and 6: - Level II—These are activities/a
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Page 77 and 78: 4. Thematic Strand: Individual Deve
Page 79 and 80: 6j. prepare a public policy paper a
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National AFNR Career Cluster Standards

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