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.

Please clarify if possible.  Thank you!

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