By Team iCEV on October 5, 2016 at 12:42 PM
As food safety and sanitation regulations evolve, there’s a rising demand for professionals with food safety training. It is more important than ever for students pursuing a program of study or career interest in the food industry to have a basic understanding of these concepts.
The lessons listed below are included in the Food Safety & Science Certification, endorsed by the American Meat Science Association. Use these lessons to provide your students with an in-depth knowledge of food industry standards and procedures.
It’s Alive!: Foodborne Illnesses
Introduce your students to the cause of and steps required for the prevention of foodborne illness. Students will learn how to prevent the growth and spread of harmful bacteria which cause foodborne illness.
The Science in Food Preservation
Proper food preservation is vital to the shelf life of food and just as importantly the prevention of illness. This unit introduces the processes of irradiation, dehydration, sulfating, sulfuring, blanching, hot-pack canning, cold-pack canning and commercial canning. It also provides details on the application and benefits of each.
Chemical Processes in Food Science
Nothing more than a series of chemical reactions, cooking is all about chemistry. This presentation explains the “science” involved in cooking and food preparation. The fermentation process, caramelization, leavening, gelatinization, retrogradation and syneresis are explored, as well as discussing the role starch plays in the cooking process.
Principles of HACCP: Identifying Hazards in Food Processing
Ensuring food safety is critical in food processing systems. This lesson
introduces the principles of HACCP and the role a HACCP plan plays in food safety.
Additionally, the history of HACCP is discussed.
Acids & Bases in Food Science
By learning how to describe the pH scale and how it is used, students will be able to relate pH to both food safety and freshness. This presentation identifies the properties of acids and bases, describes the pH scale and how it is used, demonstrates various types of pH indicators and discusses how pH is related to the properties of food, its safety and its freshness.