Title: Describe procedures that affect product quality performance.
Course: Food Science and Dietetics (19254) > Section: Examining Food Processing, Preservation, and Packaging

Description should include

- processing methods for various foods
- variables that must be controlled in order to produce a quality product.

Process/Skill Questions:

Thinking

- What factors determine the processing methods for various foods?
- What is the difference between hot and cold processing?

Communication

- How does the USDA effectively communicate the quality and yield grade on food product labels?
- What information needs to be on the product label for the consumer to evaluate the quality of the product?

Leadership

- What are the procedures used to assign the quality and yield grades to products?
- What agencies regulate food product quality?

Management

- How does quality control impact a food-processing company’s operations?
- How does the care and raising of livestock for consumption affect quality and yield grades?