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

- 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?