Analysis should include
- defining standards, procedures, and controls for a secure food supply (e.g., HACCP, ServSafe)
- defining various sources in the food supply
- defining the risk factors for contamination
- identifying 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?
Communication
- What questions need to be answered in order to reduce risk factors and points of vulnerability in the food supply continuum?
- What are the consequences of not communicating 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 do we know if we are achieving goals related to risk factors and points of vulnerability in the food supply continuum?
Management
- What criteria are needed to analyze risk factors and points of vulnerability in the food supply continuum?
- What might be the consequences of not identifying risk factors and points of vulnerability in the food supply continuum?