We are a rookie team this year and as coach I have a general request for
clarification regarding this year's Project. I am not clear as to whether or not
the focus should be solely on preventing food spoilage/contamination as it
pertains to food SAFETY (as in causing ILLNESS in the the consumer), or can
the selected project focus on all types of food spoilage/contamination and it's
impact, including crop destruction, loss of food QUALITY (but otherwise safe
to eat) due to spoilage, etc.