As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate effectively; think creatively, solve problems, and make decisions; and interact with each other and the technologies in the workplace. Vocational-technical programs must also adopt these practices in order to provide graduates who can enter and advance in the changing work world. The curriculum framework in this document reflects these changes in the workplace and a number of other factors that impact local vocational-technical programs. The Meat Merchandising Technology program is designed to prepare the student for entry-level employment in the various related phases of processing, marketing, and merchandising of meats; catering, food preparation; and value-added products. Students are given an opportunity to master the skills necessary for success in meat merchandising, which includes slaughtering, chilling, aging, quartering, and cutting and/or inspecting pork, beef, lamb, poultry, goats, wild game, and fish. Mastery of the competencies listed in the Food Safety course will prepare the student to take the National Restaurant Association's ServSafe exam to become ServSafe Food Safety certified. Industry standards referenced are based on the National Restaurant Association's "ServSafe Certification". Appended are: (1) The National Restaurant Association's ServSafe Course Content; (2) Related Academic Standards; and (3) 21st Century Skills. A list of suggested references is provided for each unit. (Contains 3 footnotes.)