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?