Title: Describe the steps involved in the processing of plant and animal food products.
Course: Foundations of Agriculture, Food, and Natural Resources (18001-I) > Section: Investigating Basic Scientific Skills and Principles in Food Products and Processing

Description could include

- GAP
- harvesting
- storage
- cleaning
- portioning
- preservation
- packaging
- special procedures such as milk handling and animal slaughter
- consideration for the types of fruits, vegetables, and/or grain crops chosen and the type of process used (e.g., whole, canned, sliced) for plant products.

Process/Skill Questions:

- What are the different procedures for processing fruits?
- What are the different procedures for processing vegetables?
- What determines which procedure will be used for processing a specific food item?
- What is humane slaughter?
- How have technology and mechanization changed the process of animal slaughter?
- Which steps in processing apply only to plant food products?
- How do international processing guidelines differ?