2018 - 2019
Florida Department of Education
Curriculum Framework 

Program Title:	Food Science Safety & Technology
Program Type:	Non Career Preparatory
Career Cluster:	Agriculture, Food, and Natural Resources

Secondary – Non Career Preparatory	
Program Number	8500395	
CIP Number	09200115PA	
Grade Level	9-12, 30, 31	
Standard Length	1 credit	
Teacher Certification	Refer to the Course Structure section.	
CTSO	FCCLA
FFA	
CTE Program Resources 	http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml	

Purpose 

This course provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Agriculture, Food and Natural Resources career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the food science sector of the Agriculture, Food and Natural Resources career cluster. 

The content includes but is not limited to instruction in the application of biological, chemical, and physical principles of converting raw agricultural products into processed forms for human consumption and safe food preparation, handling, packaging, food storage and distribution, and related aspects of human health and safety including toxicology and pathology.

Additional Information relevant to this Career and Technical Education (CTE) program is provided at the end of this document.

Course Structure

This program is a planned sequence of instruction consisting of one course.

To teach the course listed below, instructors must hold at least one of the teacher certifications indicated for that course.

The following table illustrates the secondary course structure:

Course Number	Course Title	Teacher Certification	Length	Level	Graduation Requirement	
8500395	Food Science Safety & Technology	FAM CON SCI 1
AGRICULTUR 1 @2	1 credit	2	VO	
(Graduation Requirement Abbreviations- EQ= Equally Rigorous Science, PA= Practical Arts, EC= Economics, VO= Career and Technical Education)

Academic Alignment Table

Academic alignment is an ongoing, collaborative effort of professional educators specializing in the fields of science, mathematics, English/language arts, and Career and Technical Education (CTE). This initiative supports CTE programs by improving student performance through the integration of academic content within CTE courses. Career and Technical Education courses that have been aligned to the Next Generation Sunshine State Standards for Science and the Florida Standards for Mathematics and English/Language Arts will show the following data: the quantity of academic standards in the CTE course; the total number of standards contained in the academic course; and the percentage of alignment to the CTE course.

Courses	Anatomy/ Physiology
Honors	Astronomy     Solar/Galactic Honors	Biology 1	Chemistry 1	Earth-Space Science	Environmental Science	Genetics	Integrated Science	Marine Science 1 Honors	Physical Science	Physics 1	
Food Science Safety & Technology	10/87
11%	5/80
6%	27/83
33%	5/69
7%	22/67
33%	5/70
7%	7/69
10%	25/82
30%	7/66
32%	24/74
32%	4/72
6%	
**   Alignment pending review    						#   Alignment attempted, but no correlation to academic course

Courses	Algebra 1	Algebra 2	Geometry	English 1	English 2	English 3	English 4	
Food Science Safety & Technology	6/67
9%	7/75
9%	#	**	**	**	**	
**   Alignment pending review    			#   Alignment attempted, but no correlation to academic course

Florida Standards for Technical Subjects 

Florida Standards (FS) for English Language Arts and Literacy in History/Social Studies, Science, and Technical Subjects are the critical reading and writing literacy standards designed for grade 6 and above. These standards are predicated on teachers of history/social studies, science, and technical subjects using their content area expertise to help students meet the particular challenges of reading, writing, speaking, listening, and language in their respective fields. The FS for Mathematical Practices are designed for grades K-12 and describe varieties of expertise that educators at all levels should seek to develop in their students. These practices rest on important “processes and proficiencies” with longstanding importance in mathematics education.

Instructors must incorporate the Florida Standards for Technical Subjects and Mathematical Practices throughout instruction of this CTE program.  To access these standards, please click on the following link: http://www.fldoe.org/core/fileparse.php/5652/urlt/FloridaStandardsTechSubjects.rtf.

Florida Standards for English Language Development (ELD)
English language learners communicate for social and instructional purposes within the school setting. ELD.K12.SI.1.1 

English Language Development (ELD) Standards Special Notes:
Teachers are required to provide listening, speaking, reading and writing instruction that allows English language learners (ELL) to communicate for social and instructional purposes within the school setting.   For the given level of English language proficiency and with visual, graphic, or interactive support, students will interact with grade level words, expressions, sentences and discourse to process or produce language necessary for academic success. The ELD standard should specify a relevant content area concept or topic of study chosen by curriculum developers and teachers which maximizes an ELL’s need for communication and social skills. To access an ELL supporting document which delineates performance definitions and descriptors, please click on the following link: http://www.cpalms.org/uploads/docs/standards/eld/SI.pdf.
For additional information on the development and implementation of the ELD standards, please contact the Bureau of Student Achievement through Language Acquisition at sala@fldoe.org.

National Standards (NS)

Some or all of the courses in this program have been aligned with Industry or National Standards.  If so, the standards have been identified and cross walked with the corresponding CTE standard and/or benchmark. National Standards can be found by accessing the following link: https://www.ffa.org/SiteCollectionDocuments/council_afnr_career_cluster_content_standards.pdf 

Common Career Technical Core – Career Ready Practices

Career Ready Practices describe the career-ready skills that educators should seek to develop in their students. These practices are not exclusive to a Career Pathway, program of study, discipline or level of education. Career Ready Practices should be taught and reinforced in all career exploration and preparation programs with increasingly higher levels of complexity and expectation as a student advances through a program of study. 

1. Act as a responsible and contributing citizen and employee. 

2. Apply appropriate academic and technical skills. 

3. Attend to personal health and financial well-being. 

4. Communicate clearly, effectively and with reason. 

5. Consider the environmental, social and economic impacts of decisions. 

6. Demonstrate creativity and innovation. 

7. Employ valid and reliable research strategies. 

8. Utilize critical thinking to make sense of problems and persevere in solving them. 

9. Model integrity, ethical leadership and effective management. 

10. Plan education and career path aligned to personal goals. 

11. Use technology to enhance productivity. 

12. Work productively in teams while using cultural/global competence. 

Standards

After successfully completing this program, the student will be able to perform the following:

01.0	Evaluate the significance and implications of changes and trends in the food products and processing industry.
02.0	Analyze the dangers of food hazards. 
03.0	Apply safety and sanitation procedures in the handling, processing and storing of food products.
04.0	Manage operational procedures and create equipment and facility maintenance plans.
05.0	Implement Hazard Analysis and Critical Control Point (HACCP) procedures to establish operating parameters.
06.0	Demonstrate worker safety procedures with food product and processing equipment and facilities.
07.0	Summarize the procedures for food service operations.
08.0	Explain the daily operations of a food service facility.
09.0	Identify and explain the effects of microorganisms on food.
10.0	Compare and contrast the different methods of food preservation.

2018 - 2019
Florida Department of Education
Student Performance Standards

Course Title: 	Food Science Safety & Technology
Course Number: 	8500395
Course Credit:	1

Course Description:

This course prepares students in the application of biological, chemical, and physical principles of converting raw agricultural products into processed forms for human consumption and safe food preparation, handling, packaging, food storage and distribution, and related aspects of human health and safety including toxicology and pathology.

Abbreviations: 
FS-M/LA = Florida Standards for Math/Language Arts
NGSSS-Sci = Next Generation Sunshine State Standards for Science

Note:  This course is pending alignment in the following categories:  FS-/LA 

CTE Standards and Benchmarks	FS-M/LA	NGSSS-Sci	National Standards	
01.0	Evaluate the significance and implications of changes and trends in the food products and processing industry – the student will be able to: 				
01.01	Discuss the history and describe and explain the components.  (e.g., processing, distribution, byproducts) of the food products and processing industry.)				
01.02	Analyze and document attributes and procedures of current safety programs in food products and processing facilities.		SC.912.N.1.1	FPP01.01.01.b	
01.03	Research and categorize types of equipment used in food products and processing systems.		SC.912.N.1.1	FPP.01.01.02.a	
01.04	Assess specifications and maintenance needs for equipment and facilities used in food products and processing systems (e.g., specifications for machines, sanitation procedures, repair protocol, etc.).		SC.912.L.17.20	FPP.01.01.02.b	
01.05	Devise and implement strategies to maintain equipment and facilities for food products and processing systems.		SC.912.L.16.10
SC.912.L.17.20
SC.912.L.14.6	FPP.01.01.02.c	
01.06	Determine appropriate industry response to consumer concerns to assure a safe and wholesome food supply.		SC.912.N.1.1	FPP.04.02.02.a	
02.0	Analyze the dangers of food hazards – the student will be able to:				
02.01	Examine and identify contamination hazards associated with food products and processing (e.g., physical, chemical and biological).		SC.912.L.14.6	FPP.01.02.01.a	
02.02	Outline procedures to eliminate possible contamination hazards associated with food products and processing.		SC.912.L.14.6	FPP.01.02.01.b	
02.03	Identify sources  of contamination in food products and/or processing facilities and develop ways to eliminate contamination		SC.912.L.14.6	FPP.01.02.01.c	
02.04	Identify the roles food allergens play in food safety.		SC.912.L.14.6		
03.0	Apply safety and sanitation procedures in the handling, processing and storing of food products – the student will be able to: 				
03.01	Explain techniques and procedures for the safe handling of food products.			FPP.01.02.01.b	
03.02	Evaluate food product handling procedures.		SC.912.N.1.1	FPP.01.02.02.a	
03.03	Demonstrate approved food product handling techniques.				
03.04	Describe the importance of performing quality-assurance tests on food products.	MAFS.912.S-IC.2.3		FPP.01.02.02.c	
03.05	Perform quality-assurance tests on food products.	MAFS.912.S-IC.2.4
MAFS.912.S-IC.2.5		FPP.01.02.03.b	
03.06	Interpret quality-assurance test results and apply corrective procedures.	MAFS.912.S-IC.2.6	SC.912.N.1.1	FPP.01.02.03.c	
03.07	Describe the effects food-borne pathogens have on food products and humans.		SC.912.L.14.6	FPP.01.02.04.a	
03.08	Explain the importance of microbiological tests in food product preparation, listing common spoilage and pathogenic microorganisms.	MAFS.912.S-IC.2.3	SC.912.L.14.6	FPP.01.02.04.b	
03.09	Conduct and interpret microbiological tests for food-borne pathogens and implement corrective procedures.	MAFS.912.S-IC.2.6	SC.912.N.1.1	FPP.01.02.04.c	
03.10	Explain the importance of record keeping in a food products and processing system.			FPP.01.03.02.a	
03.11	Discuss documentation procedures in a food products and processing system.			FPP.01.03.02.b	
03.12	Demonstrate proper record keeping in a food products and processing system.	MAFS.912.N-Q.1.3		FPP.01.03.02.c	
04.0	Manage operational procedures and create equipment and facility maintenance plans – the student will be able to:				
04.01	Explain the importance of developing and maintaining Sanitation Standard Operating Procedures (SSOP).				
04.02	Evaluate the SSOP of a food products and processing company.		SC.912.N.1.1		
04.03	Develop SSOP for a food products and processing company.		SC.912.N.1.1		
04.04	Explain the purpose of Good Manufacturing Practices (GMP).				
04.05	Evaluate the GMP of a food products and processing company.		SC.912.N.1.1		
04.06	Implement GMP for a food products and processing company.		SC.912.N.1.1		
04.07	Identify reasons for using a planned maintenance program to maintain equipment and facilities.		SC.912.N.1.1	FPP.01.01.02.b	
04.08	Develop a basic equipment and facility maintenance program.		SC.912.N.1.1		
04.09	Perform basic equipment and facility maintenance in a food products and processing operation.			FPP.01.01.02.c	
05.0	Implement Hazard Analysis and Critical Control Point (HACCP) procedures to establish operating parameters – the student will be able to:				
05.01	Research and summarize procedures of safe handling protocols (e.g., Hazard Analysis and Critical Control Points Plan (HACCP); Critical Control Point procedures (CCP); Good Agricultural Practices Plan (GAP), etc.).			FPP.01.02.02.a	
05.02	Construct plans that ensure implementation of safe handling procedures on food products.		SC.912.N.1.1
SC.912.L.14.6	FPP.01.02.02.b	
05.03	Analyze the effectiveness of a food products and processing company’s Critical Control Point (CCP) procedures.	MAFS.912.F-LE.1.1
MAFS.912.F-LE.1.2  MAFS.912.F-LE.1.3; MAFS.912.F-LE.1.4;  MAFS.912.F-LE.2.5	SC.912.N.1.1
SC.912.L.14.6		
05.04	Identify the seven principles of HACCP.		SC.912.L.15.4		
05.05	Explain the implementation of the seven principles of HACCP.				
05.06	Implement an HACCP program for a food products and processing facility.	MAFS.912.S-ID.1.1 MAFS.912.S-ID.1.4	SC.912.N.1.1
SC.912.L.14.6		
06.0	Demonstrate worker safety procedures with food product and processing equipment and facilities – the student will be able to:				
06.01	Explain safety standards that must be observed in facility design and equipment use.		SC.912.N.1.1
SC.912.L.14.6		
06.02	Outline guidelines for personnel safety in the food products and processing industry.		SC.912.N.1.1
SC.912.L.14.6		
06.03	Evaluate a facility to determine the implementation of safety procedures.		SC.912.N.1.1
SC.912.L.14.6		
07.0	Summarize the procedures for food service operations – the student will be able to:				
07.01	Develop criteria for purchasing considerations.		SC.912.N.1.1		
07.02	Develop criteria for receiving considerations		SC.912.N.1.1		
07.03	Facilitate proper use of current general inspection guidelines.				
07.04	Select proper criteria for inspecting specific types of food.		SC.912.N.1.1		
07.05	Explain general storage guidelines.				
07.06	Compare storage guidelines for specific types of food.			FPP.03.02.04.c	
07.07	Demonstrate proper food preparation techniques.				
07.08	Explain proper procedures for cooked food. (See current Food Code for temperature information)		SC.912.L.14.6		
07.09	Recommend proper cooling and reheating procedures for various food items. (See current Food Code for temperatures)		SC.912.L.14.6		
07.10	Explain procedures for holding food for service.		SC.912.L.14.6		
07.11	Demonstrate proper techniques in serving food.		SC.912.L.14.6		
07.12	Develop a plan for offsite service handling of food.		SC.912.N.1.1
SC.912.L.14.6		
08.0	Explain the daily operations of a food service facility – the student will be able to:				
08.01	Discuss proper use of food safety management systems.		SC.912.N.1.1		
08.02	Determine procedures for active managerial control.		SC.912.N.1.1		
08.03	Develop a plan for crisis management.		SC.912.N.1.1		
08.04	Design a plan for operating safely.				
08.05	Describe procedures for installing and maintaining kitchen equipment.				
08.06	Demonstrate proper procedures for cleaning.				
08.07	Demonstrate proper procedures for sanitizing.				
08.08	Develop a cleaning program.		SC.912.L.14.6		
08.09	Explain the importance of (IPM) Integrated Pest Management programs.		SC.912.L.15.4
SC.912.L.14.6		
08.10	Identify pests.		SC.912.L.14.6		
08.11	Explain the importance of working with a pest control operator.				
09.0	Identify and explain the effects of microorganisms on food – the student will be able to:				
09.01	Compare the beneficial and detrimental effects of microorganisms on food.		SC.912.L.14.6		
09.02	Identify the characteristic of selected microorganisms and related food borne diseases.		SC.912.L.14.6		
09.03	Describe the environmental conditions necessary for the growth of selected microorganisms.		SC.912.L.14.6		
09.04	Explain and demonstrate the cause and effect relationship between using accepted food handling procedures and preventing food borne diseases.		SC.912.L.14.6		
09.05	Conduct and appraise scientific experimentation of the biological magnification of certain classified microorganisms, such as yeast, mold and bacteria.	MAFS.912.S-ID.1.1
MAFS.912.S-ID.1.4	SC.912.L.14.6
SC.912.N.1.1		
10.0	Compare and contrast the different methods of food preservation – the student will be able to:				
10.01	Describe and give methods of how fermentation is useful in preserving foods.		SC.912.L.18.8		
10.02	Describe and give examples of how chemicals are useful in preserving foods.		SC.912.P.8.2		
10.03	Describe and give examples of temperature-related methods used in preservation of foods.		SC.912.P.8.2		
10.04	Conduct an experiment in fermentation, chemical, or temperature-related method of food preservation.	MAFS.912.S-ID.1.1
MAFS.912.S-ID.1.4	SC.912.N.1.1
SC.912.P.8.2
SC.912.L.18.8		
Additional Information

Laboratory Activities

Laboratory investigations that include scientific inquiry, research, measurement, problem solving, emerging technologies, tools and equipment, as well as, experimental, quality, and safety procedures are an integral part of this career and technical program/course. Laboratory investigations benefit all students by developing an understanding of the complexity and ambiguity of empirical work, as well as the skills required to manage, operate, calibrate and troubleshoot equipment/tools used to make observations. Students understand measurement error; and have the skills to aggregate, interpret, and present the resulting data. Equipment and supplies should be provided to enhance hands-on experiences for students.

Special Notes

MyCareerShines is an interactive resource to assist students in identifying their ideal career and to enhance preparation for employment. Teachers are encouraged to integrate this resource into the program curriculum to meet the employability goals for each student.  Access MyCareerShines by visiting: www.mycareershines.org.

Career and Technical Student Organization (CTSO)

FFA and FCCLA are the intercurricular career and technical student organizations providing leadership training and reinforcing specific career and technical skills.  Career and Technical Student Organizations provide activities for students as an integral part of the instruction offered.  

Cooperative Training – OJT

On-the-job training is appropriate but not required for this program. Whenever offered, the rules, guidelines, and requirements specified in the OJT framework apply. 

Accommodations

Federal and state legislation requires the provision of accommodations for students with disabilities as identified on the secondary student’s Individual Educational Plan (IEP) or 504 plan or postsecondary student’s accommodations’ plan to meet individual needs and ensure equal access. Accommodations change the way the student is instructed. Students with disabilities may need accommodations in such areas as instructional methods and materials, assignments and assessments, time demands and schedules, learning environment, assistive technology and special communication systems. Documentation of the accommodations requested and provided should be maintained in a confidential file.

In addition to accommodations, some secondary students with disabilities (students with an IEP served in Exceptional Student Education (ESE)) will need modifications to meet their needs. Modifications change the outcomes or what the student is expected to learn, e.g., modifying the curriculum of a secondary career and technical education course. Note: postsecondary curriculum and regulated secondary programs cannot be modified.

Some secondary students with disabilities (ESE) may need additional time (i.e., longer than the regular school year), to master the student performance standards associated with a regular Occupational Completion Point (OCP) or a Modified Occupational Completion Point (MOCP). If needed, a student may enroll in the same career and technical course more than once. Documentation should be included in the IEP that clearly indicates that it is anticipated that the student may need an additional year to complete an OCP/MOCP. The student should work on different competencies and new applications of competencies each year toward completion of the OCP/MOCP. After achieving the competencies identified for the year, the student earns credit for the course. It is important to ensure that credits earned by students are reported accurately. The district’s information system must be designed to accept multiple credits for the same course number for eligible students with disabilities.

Additional Resources

For additional information regarding articulation agreements, Bright Futures Scholarships, Fine Arts/Practical Arts Credit and Equivalent Mathematics and Equally Rigorous Science Courses please refer to:
http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml