Title: Describe the production and handling of food products.
Course: Applied Agricultural Concepts (18002-II-36) > Section: Applying Principles of Food Safety

Description should include

- procedure for selecting, obtaining, inspecting, transporting, cleaning the food item
- use of the food item and pre- and post-use activities
- food quality and ServSafe safety standards.
- food labeling based on local, state, and federal guidelines
- safety precautions and required PPE.

Process/Skill Questions:

- What hazards should one consider when handling food items?
- What preventive measures should one take to prevent food contamination?
- What criteria are used to establish proper handling of prepared foods?
- What are the advantages of having Good Agricultural Practices (GAP) certification?