Moisture or water content is a critical parameter in the food industry due to its role in determining the product's:Shelf-life and overall stability. Moisture content in cookies and their raw materials must meet certain requirements throughout production. Controlling this important parameter is key to achieving operational excellence in cookie manufacturing. Develop a schedule to include the following:

Project Name

WBS deliverables, sub-deliverables, work packages and activities.

Predecessors at the work package or activity level

Identified critical path

Identified float

Milestones

Risk Management - Develop a risk plan which identifies the following:

Qualitative impact rating matrix

Qualitative probability rating matrix

Risk cube

Risk log for monitoring and controlling purposes

Project Team and Communication Plan:

Define the communication processes for the project and how each stakeholder will receive project communications. This can include a Communication Matrix.