Question 1
You are involved in a sheep meat quality assurance program to assure the color of their products for the consumer.
What factors would you consider for on-farm, pre-slaughter, post-slaughter and storage/packaging?
What is the mechanism of action for each factor?
For each factor and associated mechanism, what steps would you consider to ensure excellent meat colour for consumers.
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Question 2
You are responsible for developing a food safety program for a seafood production facility. What are the factors that you would need to consider in developing this program? Include in your answer information on what aspects you would cover and why, how you would establish the system and the benefits and disadvantages of your choices. Management Assignment Help