Title: Explain the regulations for inspecting and grading foods.
Course: Culinary Arts I (16052-I) > Section: Exploring the Purchasing and Receiving of Goods

Explanation should include

- reasons why the USDA has established guidelines to ensure the safety and quality of potentially hazardous foods (e.g., meats, poultry, seafood, eggs, dairy products, fruits, vegetables)
- common grades of foods
- common food inspection regulations and their applications.

Process/Skill Questions:

Thinking

- What is the difference between inspection and grading?

Communication

- What is the purpose of the federal food inspection program?
- What does the USDA Organic label signify?
- What are the different grades available for various products?

Leadership

- What are the criteria for inspecting meat and poultry?

Management

- Which government agencies are involved in food regulation and inspection?
- What is the purpose of a 90-day shellfish tag?