Lesson 08 Food Processing
This lesson, part of Module 1 (Food Safety), teaches students about food processing, including the physical and chemical properties of food, the unit operations involved in food processing, and the barriers/hurdles used to protect food from foodborne pathogens. It includes an interest approach using food products, a poster-based activity on physical and chemical attributes, and extended classroom, FFA, and SAE activities centered on browning reactions and food preservation.
At a glance
- Learning objectives
-
- Identify physical properties of food
- Identify chemical properties of food
- Explain food processing process
- Define and evaluate absolute hurdles to protect food against foodborne pathogens
- Time required
- 2-3 days (50 minutes)
- Materials
-
- Food items (crackers, can of soup, ice cream container, hot sauce)
- Computers with internet access
- Poster Board
- Colored Pencils
- Scissors
- Glue
- Colored Markers
- Lesson Number
- M1.L8
- Key Concept
- Food Processing
- Unit
- Module 1 – Food Safety
- Precepts
- F – Continuous Improvement: F5. Acquire new knowledge; G – Physical Growth: G1. Practice healthy eating habits; J – Mental Growth: J1. Think critically
- Key Terms
- Barrier or Hurdle Concept, Carbohydrates, Fats, Fluid flow, Heat transfer, Mass transfer, Mixing, Oils, Proteins, Separation, Size Adjustment, Unit operation
Downloads & Links
Lesson plan
Presentation
Aligned Standards
National Standards
- FPP.02.02.01.aDescribe contamination hazards (physical, chemical and biological) associated with food products and processing.
- FPP.02.02.01.bOutline procedures to eliminate possible contamination hazards associated with food products and processing.
- FPP.02.02.01.cAnalyze the effectiveness of a food products and processing company's Critical Control Point (CCP) procedures.
- FPP.02.02.02.aIdentify the seven principles of HACCP.
- FPP.02.02.02.bExplain the implementation of the seven principles of HACCP.