2: Research, Food Science, and Recommended Practices

Through research, establish and maintain recommended practices for the handling of controlled-temperature products.

Objective(s):

2.1: Food Quality

2.2: Scientific Expertise

2.3: Customer Service

2.4: Research

2.5: Commodity Storage Manual

2.6: Cooperation with Other Organizations

2.7: Legislative and Regulatory Issues

2.8: Quality, Relevance, and Timeliness

Content