Title: Analyze risk factors and points of vulnerability in the food supply continuum, from source to production to distributor.
Course: Food Science and Dietetics (19254) > Section: Implementing Risk Management

Analysis should include identifying

- standards, procedures, and controls for a secure food supply (e.g., HACCP, ServSafe, Always Food Safe)
- sources of risks in the food supply
- the risk factors for contamination
- situations that may lead to a food recall.

Process/Skill Questions:

Thinking

- What procedures are needed to analyze risk factors and points of vulnerability in the food supply continuum, from source to production to distributor?
- What criteria can be used to analyze risk factors and points of vulnerability in the food supply continuum?
- How do different food safety standards and certifications (e.g., ServSafe, Always Food Safe, ProStart, Food Handler Card) compare, and how do companies choose which one meets their needs?

Communication

- What questions need to be answered to reduce risk factors and points of vulnerability in the food supply continuum?
- What are the consequences of failing to communicate the risk factors and points of vulnerability in the food supply continuum?

Leadership

- What should be done to facilitate the reduction of risk factors and points of vulnerability in the food supply continuum?
- How can the achievement of goals related to risk factors and points of vulnerability in the food supply continuum be verified??

Management

- What criteria are needed to analyze risk factors and points of vulnerability in the food supply continuum?
- What might be the consequences of failing to identify risk factors and points of vulnerability in the food supply continuum?