| A | B |
|---|
| HACCP | Hazard Analysis Critical Control Point |
| Farm to Table | steps a food goes through from grown to consumption |
| Careers in growing processing to consumption | food chain continuum |
| food production area example | apple orchard |
| task of a Family and Consumer Science specialist | working in a test kitchen |
| farm to table step most likely to have entry level jobs | foodservice |
| major concern for employees working with food | food contamination |
| mew product development is an example of a position at | manufacturing |
| local and state governments support the food industry by | providing infrastructure |
| organic ingredients are grown with | only natural fertilizers |
| organic produce is usually | more expensive |
| consumers assume that hormone free meats have | less chemicals |
| conventionally grown produce is | readily available |
| hormone fed livestock have | shorter growth cycles |
