Food Labeling and Regulation: Shelf Life

Shelf Life: AHS.32 : Process and Product Evaluation (2) (PDF) | (PPT)

Shelf life is one of the factors that can be used in evaluating a product. Link this information to the information in the LK lesson.

Shelf Life: HS.41 : Understanding the Use of Time (all,IA) (PDF) | (PPT)

Perishable products have a limited time to be sold after they are processed. Relate this to how we have a limited amount of time to accomplish what we need done in our lives. What are some time management skills to help us use that time more efficiently?

Shelf Life: HS.41 : Understanding the Use of Time (1,2,3) (PDF) | (PPT)

Food has a limited amount of time that it will remain wholesome. What is the industry doing to extend this time. Relate this to the importance of managing our time to accomplish what needs to be done.