my major is food safety
10 line summary
Goal/destination for your product
Product/process attributes that may influence shelf life
What hurdles has the product?
Target shelf-life – – – how can I extend it?
Your cold chain (A to Z)
Potential ‘black spots’ —-list & say why & how are they overcome
Temperature control/monitoring procedures
Follow-up during & post-transport
Conclusions

Good layout
Side headings
Use pictures

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sea bream fillets
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