Food poisoning is on the rise and can be fatal. Many of those affected have eaten recently at a restaurant, café, or fast-food outlet serving food that has not been cooled properly by the food supplier or restaurant food-handlers. To be safe, foods should not be allowed to remain in the temperature range where bacteria most quickly multiply. Standard refrigerators typically do not have the ability to provide the rapid cooling needed to ensure dangerous levels of bacteria are not attained. A food processing company supplying a wide range of fish products to restaurants has requested your project group to provide advice on how to achieve best cooling practices in its factory. In particular, you are asked to consider applicable health regulations, suitable equipment, typical operating costs, and other pertinent issues. A written report providing your recommendations is required, including an annotated list of food-cooling Dos and Don'ts for restaurants supplied by the company with fish.