Title: Describe techniques and procedures for the safe handling of food products.
Course: Applied Agricultural Concepts (18002-I) > Section: Applying Principles of Food Safety

Description should include the selecting, obtaining, inspecting, transporting, cleaning, and use of the food item, and the pre- and post-use activities to meet food quality and ServSafe safety standards. Description should include the use of all safety precautions and 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?