G

r
e
enhou
s
e
Hyd
ropon
i
c
P
rodu
c
t
ion
:

Th
e
Ev
a
lu
a
t
ion
o
f
Too
l
s
,
M
e
thod
s

and
Gu
id
an
c
e:

A

SWOT
An
a
ly
s
i
s

P
a
t
r
i
c
i
a
T
r
ipp




Subm
i
t
t
ed

to

cho
s
en
F
a
cu
l
ty
G
r
adu
a
t
e
Comm
i
t
t
e
e
M
emb
e
r
s
o
f

th
e


V
i
r
g
in
i
a
Po
ly
t
e
chn
i
c

In
s
t
i
tu
t
e

and

S
t
a
t
e
Un
iv
e
r
s
i
ty


In
p
a
r
t
i
a
l

fu
l
f
i
l
lm
en
t
o
f

th
e

r
equ
i
r
em
en
t
s

fo
r

th
e
d
e
g
r
e
e
o
f


M
a
s
t
e
r
o
f

S
c
i
en
c
e
In


A
g
r
i
cu
l
tu
r
a
l

and
L
i
f
e

S
c
i
en
c
e
s

Jo
s
eph
E
i
f
e
r
t
,
PhD
,
Adv
i
so
r

Dou
g
P
f
e
i
f
f
e
r
,
PhD
E
r
i
c
Won
g
,
PhD




Ap
r
i
l
11,
2012

B
l
a
ck
sbu
r
g
,
VA

G
reenhou
se
Hyd
ropon
i
c
P
rodu
c
t
ion:


Eva
lua
t
ion
o
f
Too
l
s
,
Me
thod
s
and
Gu
idan
ce
:
A
SWOT
Ana
ly
s
i
s
.

Ab
s
t
ra
c
t

P
a
t
r
i
c
i
a
T
r
ipp

Hyd
ropon
i
c
c
rop
s
a
r
e
g
row
in
g
popu
l
a
r
i
ty
a
s
con
sum
e
r
aw
a
r
en
e
s
s
in
c
r
e
a
s
e
s

r
e
co
gn
i
z
in
g

th
e
n
e
ed

o
f

su
s
t
a
in
ab
l
e
and

s
a
f
e

food
pr
a
c
t
i
c
e
s
.
Hyd
ropon
i
c
p
rodu
c
t
ion

i
s
con
s
id
e
r
ed
a

h
i
gh
-
t
e
ch

p
rodu
c
t
ion
sy
s
t
em

to
m
any
sm
a
l
l

f
a
rm
e
r
s
.
Th
e
n
e
ed

to

d
iv
e
r
s
i
fy
r
em
a
in
s
w
i
th
in
th
e
f
a
rm
e
r

s
m
ind
,
wh
i
l
e
r
e
gu
l
a
to
ry
bod
i
e
s
s
e
em
to
b
e

mo
r
e
in
suppo
r
t
o
f
mono
c
ropp
in
g
a
s
indu
s
t
ry
gu
id
an
c
e
ch
an
g
e
s
.
Th
e
r
e
c
en
t

imp
l
em
en
t
a
t
ion
o
f

th
e
Food
S
a
f
e
ty
Mod
e
rn
i
z
a
t
ion
A
c
t
h
a
s
sm
a
l
l

f
a
rm
e
r
s

in

f
e
a
r
o
f

b
e
in
g
pu
sh
ed
ou
t
o
f
th
e
supp
ly
ch
a
in
.
Hyd
ropon
i
c
c
rop
p
rodu
c
t
ion
c
an
p
rov
id
e

th
e
s
e

sm
a
l
l

f
a
rm
e
r
s
w
i
th

th
e
oppo
r
tun
i
ty

to

r
em
a
in
d
iv
e
r
s
i
f
i
ed
,
wh
i
l
e
p
rodu
c
in
g

th
e

y
i
e
ld
s
n
e
c
e
s
s
a
ry

to
m
e
e
t

th
e
i
r
mon
e
t
a
ry
n
e
ed
s
.
Th
e
du
a
l
pu
rpo
s
e
o
f

th
i
s
p
ap
e
r

i
s

to

p
rov
ide
in
s
i
gh
t
on
th
e
n
e
ed
in
m
a
in
t
a
in
in
g
d
iv
e
r
s
i
ty
a
cknow
l
ed
g
in
g
th
e
sm
a
l
l

f
a
rm
e
r

s
v
a
lu
e
s
,
wh
i
l
e

in
co
rpo
r
a
t
in
g
n
e
c
e
s
s
a
ry

food
s
a
f
e
ty
and

food
d
e
f
en
s
e
.

Th
e

ev
a
lu
a
t
ion

and
d
e
t
e
rm
in
a
t
ion
o
f

th
e
mo
s
t
v
a
lu
a
b
l
e

too
l
s

and

gu
id
an
c
e
w
as
m
ad
e
.




Keywo
rd
s
:
hyd
ropon
i
c
,

su
s
t
a
in
ab
l
e

f
a
rm
ing
,

ag
r
i
cu
l
tu
r
a
l

edu
c
a
t
ion
,
b
iod
iv
e
r
s
i
ty
,

imp
rov
ed

y
i
e
ld
s
,

food

s
a
f
e
ty
,

food
d
e
f
en
s
e
,

t
r
a
c
e
ab
i
l
i
ty
,

food
p
ro
t
e
c
t
ion,

too
l
s
,
me
thod
s
,

gu
id
an
c
e

In
t
rodu
c
t
ion

Foodbo
rn
e
m
i
c
rob
i
a
l
r
i
sk
s
a
r
e
a
g
row
in
g
pub
l
i
c
he
a
l
th
con
c
e
rn
(WHO
,
2007
)
.
In

mo
r
e
r
e
c
en
t
a
t
t
emp
t
s
to
con
t
ro
l
th
e
s
e
r
i
sk
s
,

t
h
e
gov
e
rnm
en
t
h
a
s
e
s
t
ab
l
i
sh
ed
th
e

Food
S
a
f
e
ty
Mod
e
rn
i
z
a
t
ion
A
c
t
(F
SMA
)
o
f
2010
.
C
rop
p
ro
t
e
c
t
ion
comb
in
e
s
th
e

con
c
e
rn
s
r
e
g
a
rd
in
g

food
s
a
f
e
ty
and

food
d
e
f
en
s
e
con
c
e
rn
s

th
rou
gh
m
and
a
t
in
g

th
e

u
t
i
l
i
z
a
t
ion
o
f
Good
A
g
r
i
cu
l
tu
r
a
l
P
r
a
c
t
i
c
e
s

(GAP
)

S
t
and
a
rd
s
.



A
s
sm
a
l
l
f
a
rm
e
r
s
a
r
e
b
e
in
g
pu
sh
ed
ou
t
o
f
th
e
food
ch
a
in
,
th
e
n
e
ed
fo
r
fu
r
th
e
r

edu
c
a
t
ion
on
a
l
t
e
rn
a
t
iv
e
c
rop
m
e
thod
s
e
x
i
s
t
s
.
Add
i
t
ion
a
l
ly
,
th
e
n
e
ed
fo
r
th
e

edu
c
a
t
ion
on
r
i
sk
a
s
s
e
s
sm
en
t
s
and
p
ro
t
e
c
t
in
g
wh
a
t
th
ey
p
rodu
c
e
e
x
i
s
t
s
.
A
s

food

l
e
g
i
s
l
a
t
ion
ch
an
g
e
s
,
so
do
e
s
ou
r
food
supp
ly
ch
a
in
.
Con
sum
e
r
w
an
t
s
and
n
e
ed
s

ch
an
g
e

r
ap
id
ly
.

Th
e
Sm
a
l
l

f
a
rm
e
r
mu
s
t
b
e

c
r
e
a
t
iv
e

in

f
ind
in
g

th
e
m
e
an
s

to

comp
e
t
e

w
i
th
th
e

b
i
g
guy
s

,
fo
cu
s
in
g
on
a

lo
c
a
l

l
ev
e
l
.
Commun
i
ty
Suppo
r
t
iv
e
A
g
r
i
cu
l
tu
r
e

(C
SA
)

i
s
g
a
in
in
g
popu
l
a
r
i
ty
,
how
ev
e
r

con
sum
e
r
d
em
and
s

in
c
lud
e
v
e
r
i
f
i
c
a
t
ion
o
f

s
a
f
e

food
pu
r
ch
a
s
e
s
.




A
t

t
im
e
s
,

th
rou
ghou
t
ou
r
supp
ly
ch
a
in
,
comm
e
r
c
i
a
l
en
t
i
t
i
e
s
a
r
e
u
t
i
l
i
z
in
g
m
a
rk
e
t
in
g

e
f
fo
r
t
s
en
su
r
in
g

th
e
con
sum
e
r

th
a
t

th
e
i
r
p
rodu
c
t
ion

in
co
rpo
r
a
t
e
s

a
l
l
p
r
e
c
au
t
ion
a
ry

m
e
a
su
r
e
s
in
e
l
im
in
a
t
in
g
m
i
c
rob
i
a
l
con
t
am
in
a
t
ion
.
A
s
n
ew
t
e
chno
lo
g
i
e
s
,
l
ik
e

g
r
e
enhou
s
e
hyd
ropon
i
c
p
rodu
c
t
ion
sy
s
t
em
s
,
g
a
in
popu
l
a
r
i
ty

in
th
e
p
rodu
c
t
ion
o
f

s
a
f
e
,
p
ro
t
e
c
t
ed

food
,

too
l
s

and

gu
id
an
c
e
mu
s
t
b
e
m
ad
e

av
a
i
l
ab
l
e
.



Me
thodo
logy

Th
i
s
p
ap
e
r
w
i
l
l
h
i
gh
l
i
gh
t
th
e
S
t
r
en
g
th
s
,

We
akn
e
s
s
e
s
,
Oppo
r
tun
i
t
i
e
s
and
Th
r
e
a
t
s

(
SWOT
)
in
th
e
ev
a
lu
a
t
ion
o
f
too
l
s
o
f
f
e
r
ed
th
rou
gh
th
e
gov
e
rnm
en
t
in
m
e
e
t
in
g

con
sum
e
r
and
sm
a
l
l
f
a
rm
e
r
d
em
and
s
.
Th
e
SWOT
An
a
ly
s
i
s
w
a
s
cho
s
en
a
s
a

f
r
am
ewo
rk

du
e
to
th
e
e
a
s
e
o
f

i
t
s
u
s
e,
n
o
t
r
equ
i
r
in
g
sp
e
c
i
f
i
c
t
r
a
in
in
g
o
r
so
f
tw
a
r
e
.
SWOT
an
a
ly
s
e
s
h
av
e

b
e
en
p
rov
en
an
e
f
f
e
c
t
iv
e

too
l

in
s
t
r
a
t
e
g
i
c
p
l
ann
in
g,

fo
r
m
any

y
e
a
r
s
,
h
av
in
g

th
e
po
t
en
t
i
a
l

to
con
t
r
ibu
t
e

to
sm
a
l
l
p
rodu
c
t
ion

th
rou
ghou
t
ou
r

food

ch
a
in
supp
ly
.
Th
i
s
p
ap
e
r
d
emon
s
t
r
a
t
e
s

th
i
s
e
a
s
e
o
f
u
s
e

in
d
e
t
e
rm
in
in
g

th
e
b
en
e
f
i
t
s

o
f

too
l
s

av
a
i
l
ab
l
e
.


Mee
t
ing
Con
sume
r
Demand
s
on
a
Lo
ca
l
Leve
l

Con
sum
e
r
s
a
r
e
b
e
com
in
g
v
e
ry
know
l
ed
g
e
ab
l
e
abou
t
h
e
a
l
thy
e
a
t
in
g
.
Un
fo
r
tun
a
t
e
ly
,

som
e
do
no
t
h
av
e
a
c
c
e
s
s

to
h
e
a
l
thy

food
s
.
S
t
a
t
e
s

a
r
e

ind
iv
idu
a
l
ly
ev
a
lu
a
t
in
g

th
i
s
and

imp
l
em
en
t
in
g
p
ro
g
r
am
s

su
ch
a
s
co
rn
e
r
m
a
rk
e
t
s
,

f
a
rm
e
r
s
m
a
rk
e
t
s
,
e
t
c
.
F
am
i
l
i
e
s
a
r
e

s
t
a
r
t
in
g
to
g
row
th
e
i
r
own
food
th
rou
gh
b
a
cky
a
rd
g
a
rd
en
in
g
,
w
i
thou
t
th
e

know
l
ed
g
e
o
f
GAP
,
w
i
th

th
e

in
t
en
t
ion
o
f

r
e
coup
in
g

th
e
i
r

inv
e
s
tm
ent
by

s
e
l
l
in
g

lo
c
a
l
.

Th
e

f
a
c
t

r
em
a
in
s
a
s
aw
a
r
en
e
s
s

in
c
r
e
a
s
e
s
,

con
sum
e
r
s
w
an
t

to
know
wh
e
r
e

th
e
i
r

food

i
s
com
in
g
f
rom
and
w
an
t
p
roo
f
o
f
s
a
f
e
ty
.
Food
t
r
a
c
e
ab
i
l
i
ty
h
a
s
now
b
e
com
e
a

d
em
and

fo
r

th
e

con
sum
e
r
.
Sm
a
l
l

f
a
rm
e
r
s
mu
s
t

comp
ly

to

comp
e
t
e
,
bu
t

th
e

r
e
sou
r
c
es

un
fo
r
tun
a
t
e
ly
a
r
e

too
sp
r
e
ad
ou
t
and
b
e
com
e
con
fu
s
in
g
.
Sm
a
l
l

f
a
rm
e
r
s
h
av
e
b
e
en

f
a
c
ed
w
i
th

th
e

ch
a
l
l
en
g
e
s
o
f
n
ew

t
e
chno
lo
g
i
e
s
,

th
e

f
e
a
r
o
f
GMO

c
rop
p
rodu
c
t
ion
,
and

now
w
i
th

th
e

f
a
c
t

th
ey

c
anno
t

a
f
fo
rd

to

comp
ly
,

th
e
r
e
fo
r
e

c
anno
t

comp
e
t
e
.


Edu
c
a
t
in
g
th
e
con
sum
e
r
on
g
row
in
g
m
e
thod
s
shou
ld
b
e
p
r
io
r
i
t
i
z
ed
.
M
e
thod
s
o
f

in
t
e
rv
en
t
ion
w
i
l
l
b
e
c
ru
c
i
a
l

in
e
conom
i
c
su
c
c
e
s
s
c
r
e
a
t
in
g
a
d
em
and

fo
r
hyd
ropon
i
c

p
rodu
c
t
ion
.
Cu
r
r
en
t
ly
,
d
i
r
e
c
t
p
rodu
c
t
m
a
rk
e
t
in
g
do
e
s
no
t
invo
lv
e
th
e
wo
rd
s

hyd
ropon
i
c

.
A
l
t
e
rn
a
t
iv
e
ly
,
th
e
wo
rd
s

l
iv
in
g

,
ho
t
hou
s
e

,
p
e
s
t
i
c
id
e
-
f
r
e
e

and

h
e
i
r
loom

a
r
e
wo
rd
s

to
d
e
s
c
r
ib
e
g
row
in
g
p
ro
c
e
s
s
e
s
.
M
a
rk
e
t

in
t
e
rv
en
t
ion
s

c
an

t
ak
e

on
m
any
fo
rm
s
,
bu
t
a
l
l
o
f
th
em
s
e
ek
to
add
r
e
s
s
th
e
fund
am
en
t
a
l
in
fo
rm
a
t
ion

p
rob
l
em
and

th
e
n
e
ed

fo
r
app
rop
r
i
a
t
e

in
c
en
t
iv
e
s

fo
r
p
rodu
c
e
r
s
and

con
sum
e
r
s
.

I
t

i
s

unknown
how

th
e

con
sum
e
r
wou
ld

r
e
a
c
t

to

th
e
wo
rd

hyd
ropon
i
c

a
s

t
e
chn
i
c
a
l
a
s

i
t

sound
s
.



Ch
an
g
e
s

in
d
em
and
and
supp
ly
w
i
l
l
con
t
inu
e

to
suppo
r
t

th
e
n
e
ed

fo
r
ov
e
r
a
l
l

food

p
ro
t
e
c
t
ion
.
In
t
e
rv
en
t
ion
s

in
con
sum
e
r
d
em
and
a
r
e
m
ad
e
eve
ryd
ay
,
(
i
.
e
.
,
c
e
r
t
i
f
i
ed

o
r
g
an
i
c
)
.
Th
e
r
e

i
s
a
d
e
f
in
i
t
e
n
e
ed

fo
r
po
t
en
t
i
a
l
m
a
rk
e
t

in
t
e
rv
en
t
ion
s

in
m
a
rk
e
t
in
g
o
f

hyd
ropon
i
c
a
l
ly
p
rodu
c
ed
p
rodu
c
t
s
.
Po
t
en
t
i
a
l
m
a
rk
e
t

in
t
e
rv
en
t
ion
s
a
r
e
d
e
f
in
ed
and

d
i
s
t
in
gu
i
sh
ed
i
l
lu
s
t
r
a
t
in
g
a
ch
i
ev
ab
l
e
r
edu
c
t
ion
in
m
a
rk
e
t
f
a
i
lu
re
o
f
hyd
ropon
i
c

g
r
e
enhou
s
e
c
rop
p
rodu
c
t
ion
.
W
i
th
th
e
imp
l
em
en
t
a
t
ion
o
f
GHAP
,
sm
a
l
l
-
s
c
a
l
e

hyd
ropon
i
c
p
rodu
c
e
r
s

shou
ld
h
av
e

th
e
op
t
ion
o
f
d
i
s
t
r
ibu
t
in
g
p
rodu
c
t
s

to
any
ou
t
l
e
t

th
a
t

th
e
i
r
y
i
e
ld
s
a
l
low
w
i
th
in
a

s
e
t
p
a
r
am
e
t
e
r

(
i
.
e
.
,
100
m
i
l
e

r
ad
iu
s
)
w
i
thou
t
h
av
in
g

to
m
e
e
t

th
e

s
am
e

r
e
gu
l
a
to
ry

s
t
and
a
rd
s
a
s

comm
e
r
c
i
a
l
p
rodu
c
e
r
s
.
GHAP

c
e
r
t
i
f
i
c
a
t
ion

p
rov
id
e
s

a
l
l
n
e
c
e
s
s
a
ry

s
t
and
a
rd
s

in

s
a
f
e
,
p
ro
t
e
c
t
ed

food
p
rodu
c
t
ion
on

a

lo
c
a
l

l
ev
e
l
.


Add
re
s
s
ing

the
Need

fo
r
Fa
rme
r
Edu
ca
t
ion

F
a
rm
e
r
edu
c
a
t
ion
i
s
n
e
ed
ed
to
e
l
im
in
a
t
e
out
r
a
g
e
on
a
l
l
l
ev
e
l
s
.
Th
ey
a
r
e
und
e
r

p
r
e
s
su
r
e
f
rom

indu
s
t
ry

l
e
ad
e
r
s
to
adop
t
p
r
a
c
t
i
c
e
s
th
a
t
th
ey
a
r
e
un
f
am
i
l
i
a
r
w
i
th

d
a
i
ly
.
A
s

t
e
chno
lo
gy

in
c
r
e
a
s
e
s
,

i
t

s
e
em
s
ou
t
y
i
e
ld
s

a
r
e
d
e
c
r
e
a
s
in
g
w
i
th

sm
a
l
l

f
a
rm
e
r
s
.

Th
e
s
e
a
r
e
g
row
in
g
con
c
e
rn
s
a
t
a
l
l
supp
ly
ch
a
in

l
ev
e
l
s.
W
i
th
a
b
i
t
o
f
edu
c
a
t
ion
and

v
i
s
ion
,

lo
c
a
l
ru
r
a
l
commun
i
t
i
e
s
c
an
b
e
com
e
su
s
t
a
in
ab
l
e
and

f
e
e
l
con
fo
r
t
ab
l
e
w
i
th

th
e
i
r
p
r
a
c
t
i
c
e
s
.


A
l
l
edu
c
a
t
ion
a
l
m
a
t
e
r
i
a
l
shou
ld
b
e
p
r
e
s
en
t
ed
in
l
aym
an
t
e
rm
s
s
t
e
e
r
in
g
c
l
e
a
r
o
f

con
fu
s
in
g
h
i
gh
-
t
e
ch

d
i
a
l
e
c
t
,
wh
i
l
e
c
l
e
a
r
ly
d
e
f
in
in
g
wh
a
t
d
i
r
e
c
t
ly
p
e
r
t
a
in
s
th
e
i
r

op
e
r
a
t
ion
.

I
t

i
s
unn
e
c
e
s
s
a
ry

to
p
rov
id
e

f
a
rm
e
r
s
and
/o
r
commun
i
ty
m
emb
e
r
s
w
i
th

in
fo
rm
a
t
ion
th
a
t
w
i
l
l
c
au
s
e
fu
r
th
e
r
con
fu
s
ion
o
r
con
c
e
rn
.
Th
e

impo
r
t
an
c
e
o
f
th
e

edu
c
a
t
ion
a
l
s
e
s
s
ion
s
w
i
l
l
b
e
to
e
l
im
in
a
t
e
p
an
i
c
.
Fo
r
th
i
s
r
e
a
so
n
,
An
Edu
c
a
t
ion
a
l

Gu
id
e
fo
r
Hyd
ropon
i
c
G
r
e
enhou
s
e
P
rodu
c
t
ion

in
co
rpo
r
a
t
in
g
food
s
a
f
e
ty
,
food

t
r
a
c
e
ab
i
l
i
ty
and
food
d
e
f
en
s
e
i
s
n
e
ed
ed
.
Th
i
s
edu
c
a
t
ion
a
l
gu
id
e
shou
ld
o
f
f
e
r

gu
id
an
c
e
in
co
rpo
r
a
t
in
g
a
l
l
food
p
ro
t
e
c
t
ion
compon
en
t
s
in
to
a
s
in
g
l
e
S
t
and
a
rd

Op
e
r
a
t
in
g
P
ro
c
edu
r
e

(
SOP

s
)
w
a
s
d
ev
e
lop
ed
.
W
e
n
e
ed

to
ACT

no
t
REACT
.

Ra
t
iona
le

fo
r
Sma
l
l
Fa
rme
r
In
te
rven
t
ion

o
f
Food
Sa
fe
ty
Mode
rn
i
za
t
ion
A
c
t


A
t

som
e

l
ev
e
l
,

th
e
r
e

i
s

a
lw
ay
s

r
e
a
son
ab
l
e

r
a
t
ion
a
l
e

fo
r
po
l
i
cy
in
t
e
rv
en
t
ion

w
i
th
in

th
e

a
g
r
i
cu
l
tu
r
a
l
s
e
c
to
r
.
Th
e
gov
e
rnm
en
t
m
ak
e
s

th
e
b
e
s
t
d
e
c
i
s
ion
s
b
a
s
e
on

th
e
g
r
e
a
t
e
s
t

popu
l
a
t
ion
a
t

r
i
sk

in
pub
l
i
c
h
e
a
l
th
p
ro
t
e
c
t
ion
e
f
fo
r
t
s
.
W
e
h
av
e

to
a
lw
ay
s

r
em
emb
e
r
,

i
f
th
e
sy
s
t
em

i
s
wo
rk
in
g
,
th
e
gov
e
rnm
en
t
w
i
l
l
no
t
t
ak
e
th
e
t
im
e
to

f
i
x

i
t
.
No
on
e

p
e
r
son

i
s
aw
a
r
e
o
f
a
l
l

f
a
c
to
r
s

th
a
t

le
ad

to

c
e
r
t
a
in
po
l
i
c
i
e
s
,

r
e
gu
l
a
t
ion
s
and

s
t
and
a
rd
s
.

F
a
c
to
r
s

th
a
t

c
an
p
l
ay
a

ro
l
e
m
ay
b
e

r
e
l
a
t
ed

to

th
e
d
ev
e
lopm
en
t
o
f
n
ew

t
e
chno
lo
g
i
e
s
,

in
f
r
a
s
t
ru
c
tu
r
e
d
ev
e
lopm
en
t
,
th
e
co
r
r
e
c
t
ion
o
f
m
a
rk
e
t
f
a
i
lu
r
e
s
,
e
conomy
,
p
r
i
c
e

s
t
ab
i
l
i
z
a
t
ion
,

food
s
e
cu
r
i
ty
,
pub
l
i
c
h
e
a
l
t
h
a
l
e
r
t
s
r
e
l
a
t
ed

to
a
g
r
i
cu
l
tu
r
e
,
and

th
e

l
i
s
t

go
e
s
on
.
Food
supp
ly
d
em
and
s
a
r
e
con
t
inuou
s
ly
ch
an
g
in
g
wo
r
ldw
id
e
,
th
e
r
e
fo
r
e

r
e
gu
l
a
t
ion
s
a
r
e

l
ik
e
ly
to
con
t
inu
e
to
ch
an
g
e
.
Th
e
adop
t
ion
o
f
in
t
e
rv
en
t
ion
o
f
t
en

r
e
su
l
t
s

in

an

in
t
e
rv
en
t
ion
o
f

an

in
t
e
rv
en
t
ion
.






Type
o
f

In
te
rven
t
ion
Examp
le
s
P
ro
c
e
s
s
S
t
and
a
rd
s

Mand
a
to
ry
D
i
s
c
lo
su
r
e
P
rov
id
ing

in
fo
rma
t
ion

to

th
e
pub
l
i
c

Sp
e
c
i
fy
how
p
rodu
c
t
s

a
r
e
p
rodu
c
ed

(
i
.
e
.
,

inpu
t
s
)

Sp
e
c
i
fy

s
e
l
f
d
e
t
e
rm
in
a
t
ion
o
f

a
c
c
ep
t
ab
l
e

r
i
sk
s

(ORM

fo
r

food

d
e
f
en
s
e
)
In
fo
rm
ing

con
sume
r
s
o
f
how

to

avo
id

r
i
sk
s

a
t
home
;

Sub
s
id
i
z
ing

P
rov
id
ing

in
fo
rma
t
ion

to

th
e

f
a
rme
r
s

Edu
c
a
t
ion

hyd
ropon
i
c
p
rodu
c
t
ion

show
ing

suppo
r
t
o
f

s
a
f
e
,
qu
a
l
i
ty
p
rodu
c
t
s

wh
i
l
e
me
e
t
ing

con
sume
r
d
emand

fo
r

food
p
ro
t
e
c
t
ion
.


Gov
e
rnmen
t

suppo
r
t
In
fo
rm
ing

f
a
rme
r
s

th
a
t

th
ey
h
av
e

a

cho
i
c
e

in
p
rodu
c
t
ion

sy
s
t
em
s

and

th
e

r
e
sou
r
c
e
s

to

comp
e
t
e
.

Gov
e
rnmen
t

suppo
r
t
P
rov
id
ing

in
fo
rma
t
ion

to

th
e

commun
i
ty
memb
e
r
s

and

f
a
rme
r
s

en
su
r
ing

th
ey
und
e
r
s
t
and

th
e

ch
a
l
l
eng
e
s

and

th
e

f
a
c
t

th
a
t
GAP

a
lon
e
do
e
s
no
t

gu
a
r
an
t
e
e

s
a
f
e

food
.

En
su
r
ing

th
a
t

f
a
rme
r
s

a
re
p
rov
id
ed

th
rough

edu
c
a
t
ion

and

comp
r
eh
end

th
e

in
fo
rma
t
ion

g
iv
en

to

th
em
.

Too
l
s
and
Gu
idan
ce
Made
Ava
i
lab
le
by

the
U
.S
.
Gove
rnmen
t

1
. Gu
id
an
c
e

fo
r

Indu
s
t
ry
(FDA
&
U
SDA
)

2
. GAP/GHP

(FDA
)


(
s
e
a
food
,
m
e
a
t
,

f
ru
i
t

ju
i
c
e

cu
r
r
en
t
ly
)
(FDA
&
U
SDA
)

3
. HACCP
4
. Food
D
e
f
en
s
e
Mi
t
i
g
a
t
ion
s

S
t
r
a
t
e
g
i
e
s
D
a
t
ab
a
s
e

(FDA
)

5
. Food
Vu
ln
e
r
ab
i
l
i
ty
A
s
s
e
s
sm
en
t
Too
l

(FDA
)

Gu
idan
ce

fo
r

Indu
s
t
ry

Th
e
Gu
id
an
c
e

fo
r

Indu
s
t
ry
a
r
e

indu
s
t
ry
sp
e
c
i
f
i
c

r
e
comm
end
ed
gu
id
e
l
in
e
s
comp
l
i
ed

by

th
e
FDA
and
U
SDA
.
Th
e
s
e
gu
id
e
s
a
r
e

in
t
end
ed

to
b
e
u
s
e
a
s
a

s
t
a
r
t
in
g
po
in
t

fo
r

th
e

d
ev
e
lopm
en
t
o
f
food
s
a
f
e
ty
p
l
an
s
.
In
r
e
spon
s
e
to
a
p
rodu
c
e
s
a
f
e
ty
in
i
t
i
a
t
iv
e
by

P
r
e
s
id
en
t
C
l
in
ton

in
1997
,

th
e
FDA
and
U
SDA

i
s
su
ed

th
e
Gu
idan
c
e
fo
r

Indu
s
t
r
y
:
Gu
id
e

to
M
in
im
i
z
e
M
i
c
rob
ia
l
Food
Sa
f
e
t
y
Ha
za
rd
s
fo
r
F
r
e
sh
F
ru
i
t
s
and
V
eg
e
tab
l
e
s
.
Th
i
s

g
u
id
an
c
e
i
s
common
to
th
e
g
row
in
g
,
h
a
rv
e
s
t
in
g
,
w
a
sh
in
g
,
so
r
t
in
g
,
p
a
ck
in
g
,
and

t
r
an
spo
r
t
in
g
o
f
mo
s
t

f
ru
i
t
s
and
v
e
g
e
t
ab
l
e
s
.

I
t

i
s
con
s
id
e
r
ed

s
c
i
en
c
e
-
b
a
s
ed
gu
id
an
c
e
,

and

i
s

cu
r
r
en
t
ly
no
t

r
e
gu
l
a
t
ed
.



In
2009

th
e
FDA

r
e
l
e
a
s
ed
and
add
i
t
ion
a
l
d
r
a
f
t
v
e
r
s
ion

fo
r

th
e
Gu
idan
c
e
o
f

Indu
s
t
r
y
:

Th
i
s
gu
id
an
c
e

i
s

to

Gu
id
e

to
M
in
im
i
z
e
M
i
c
rob
ia
l
Food
Sa
f
e
t
y
Ha
za
rd
s
o
f
L
ea
f
y
G
r
e
en
s.
b
e
u
t
i
l
i
z
ed
in
th
e
s
am
e
f
a
sh
ion
and
a
l
so
i
s
no
t
cu
r
r
en
t
ly
r
e
gu
l
a
t
ed
.
I
t
i
s

r
e
comm
end
ed

th
a
t
a
l
l
p
rodu
c
e
r
s
b
e
com
e

f
am
i
l
i
a
r
w
i
th

th
e
s
e
Gu
idan
c
e
o
f

Indu
s
t
r
y
do
cum
en
t
s
,
a
s
th
ey
a
r
e
th
e
b
a
s
i
s
o
f
th
e
r
e
comm
end
ed
too
l
s
th
rou
ghou
t
th
e

food

indu
s
t
ry
.

Eva
lua
t
ion
o
f

Imp
lemen
t
ing
GAP/GHP
a
t
a
Sma
l
l
Fa
rm
Leve
l

Good
A
g
r
i
cu
l
tu
r
a
l
P
r
a
c
t
i
c
e
s
and
Good
H
and
l
in
g
P
r
a
c
t
i
c
e
s
(GAP
/GHP
)
w
e
r
e

d
ev
e
lop
ed

in
an
e
f
fo
r
t
to
m
in
im
i
z
e

foodbo
rn
e
p
a
tho
g
en
s

in
ou
r

food
supp
ly
.
Th
e

d
ev
e
lop
e
r
s
o
f

th
e
GAP
C
e
r
t
i
f
i
c
a
t
ion
P
ro
g
r
am
w
e
r
e

c
l
e
a
r
ly
m
ind
fu
l
o
f

t
r
ad
i
t
ion
a
l

c
rop

g
row
in
g
,
w
i
thou
t
con
s
id
e
r
in
g
o
r
r
e
comm
end
in
g
a
l
t
e
rn
a
t
iv
e
c
rop
p
rodu
c
t
ion

sy
s
t
em
s
,
no
r
su
s
t
a
in
ab
l
e
so
lu
t
ion
s
fo
r
sm
a
l
l
f
a
rm
e
r
s
in
imp
l
em
en
t
in
g
th
e
s
e

s
t
and
a
rd
s
.




Pub
l
i
c
h
e
a
l
th
con
c
e
rn
s
h
av
e
b
e
en
p
r
io
r
i
ty
,
a
s
i
t
i
s
w
i
th
sm
a
l
l
f
a
rm
e
r
s
in
th
e

p
rodu
c
t
ion
o
f
qu
a
l
i
ty
h
e
a
l
th

food
.

Inpu
t
s

th
a
t
a
r
e

cu
r
r
en
t
ly
b
e
in
g
u
s
ed

in
ou
r

supp
ly

ch
a
in
(p
e
s
t
i
c
id
e
s
,

fun
g
i
c
id
e
s
,
e
t
c
.
)
h
av
e
m
ad
e
ou
r
s
o
i
l
s
s
i
ck
.
W
e
n
e
ed

to

fo
cu
s
ou
r

a
t
t
en
t
ion
tow
a
rd
h
e
a
l
thy
so
i
l
s
,
a
s
w
e
con
t
inu
e
to
add
r
e
s
s
pub
l
i
c
h
e
a
l
th
con
c
e
rn
s

m
a
in
t
a
in
in
g
abund
an
t

food

supp
l
i
e
s
.
W
e

c
an
no

lon
g
e
r
p
rodu
c
e

th
e
d
e
s
i
r
ab
l
e
y
i
e
ld
s

und
e
r

cu
r
r
en
t
p
r
a
c
t
i
c
e
s
.


Th
e
p
r
ev
en
t
ion
o
f
m
i
c
rob
i
a
l

con
t
amin
a
t
ion
,

i
f

in

th
e

fo
r
e
f
ron
t
,
w
i
l
l
a
l
low

fo
r
g
r
e
a
t
e
r

lo
c
a
l
m
a
rk
e
t
ab
i
l
i
ty
o
f
hyd
ropon
i
c
a
l
ly
p
rodu
c
ed
v
e
g
e
t
ab
l
e
s
m
e
e
t
in
g
con
sum
e
r

d
em
and
s
.


SWOT
Ana
ly
s
i
s
:
Food
Sa
fe
ty
+
Awa
rene
s
s

A
SWOT
an
a
ly
s
i
s
w
a
s
p
e
r
fo
rm
ed
h
i
gh
l
i
gh
t
in
g
po
s
s
ib
l
e

con
c
e
rn
s
o
f

sm
a
l
l

f
a
rm
e
r
s
a
s

th
ey

con
s
id
e
r

th
e

imp
l
em
en
t
a
t
ion
o
f
GAP
.



SWOT
Ana
ly
s
i
s
+
Awa
rene
s
s:

GAP/GHP

Po
s
i
t
iv
e
S
t
reng
th
s
:
Th
e

gov
e
rnmen
t

i
s

th
e
d
r
iv
ing

fo
r
c
e
.

E
x
t
en
s
ion
o
f
f
i
c
e
r
s

a
r
e

av
a
i
l
ab
l
e

to

a
s
s
i
s
t

in

t
r
an
s
i
t
ion
ing
.

S
t
and
a
rd
i
z
a
t
ion
Me
e
t
s

con
sume
r

d
emand

fo
r
qu
a
l
i
ty
,

s
a
f
e
p
rodu
c
t
.

B
r
and
ing

oppo
r
tun
i
t
i
e
s

N
e
g
a
t
iv
e
Weakne
s
se
s
:
G
en
e
r
a
l

l
a
ck
o
f
know
l
edg
e

and

und
e
r
s
t
and
ing
on

th
e

con
c
ep
t
s
o
f

GAP

and

th
e
ob
j
e
c
t
iv
e
s
.
F
a
rme
r

s

a
r
e
un
ab
l
e

to
v
i
su
a
l
i
z
e

th
e

b
en
e
f
i
t
s
o
f

imp
l
emen
t
ing
GAP
du
e

to

co
s
t

r
e
s
t
r
a
in
t
s

(
aud
i
t
s
,

imp
rov
emen
t
s
,

e
t
c
.
)
.



F
a
rme
r

s

c
anno
t
und
e
r
s
t
and

th
e

e
conom
i
c
b
en
e
f
i
t
s

su
ch

a
s
me
e
t
ing

con
sume
r
d
emand
s

F
a
rme
r

s

c
anno
t

a
c
c
ep
t

th
a
t

th
e
r
e

a
r
e
no

gu
a
r
an
t
e
e
s

in
p
r
i
c
e

p
r
em
ium
s
.

Th
e
do
cumen
t
ing

and
p
ap
e
r

t
r
a
i
l
s

s
e
em
ov
e
rwh
e
lm
ing
.

Sma
l
l

f
a
rmer

s

a
r
e
d
ep
end
en
t
on

th
e

m
idd
l
eman
and

a
r
e

un
awa
r
e
o
f

Oppo
r
tun
i
t
ie
s
:

d
i
r
e
c
t
ma
rk
e
t
ing
oppo
r
tun
i
t
i
es
.


Ch
a
l
l
eng
e
s

fo
r
d
i
r
e
c
t
ma
rk
e
t
ing

in
c
lud
e

f
a
rm

lo
c
a
t
ion

and

log
i
s
t
i
c
s
.

F
a
rme
r

s

f
ind

i
t

ch
a
l
l
eng
ing

to

ch
ang
e

th
e
i
r
m
ind
s
e
t

f
rom
E
co
-
d
iv
e
r
s
i
ty
.

S
low

c
e
r
t
i
f
i
c
a
t
ion
p
ro
c
e
s
s
Aud
i
t
Sma
l
l
f
a
rme
r
s

a
r
e
no
t

con
s
c
iou
s

o
f

th
e

con
sume
r

awa
r
en
e
s
s
o
f
GAP

s
t
and
a
rd
s
.


Con
fu
s
ion
on

th
e
d
emand
s
o
f

th
e

Food
S
a
f
e
ty
Mod
e
rn
i
z
a
t
ion
A
c
t


(FSMA
)
Th
rea
t
s
:

GAP

i
s

a
l
r
e
ady

in

H
i
gh
e
r
en
e
rgy

co
s
t
s

p
l
a
c
e
Ab
s
en
c
e
o
f

in
c
en
t
iv
e
s
o
r
p
r
i
c
e

Ou
t
sou
r
c
ing

t
e
s
t
ing
,

p
r
em
ium
s
.

l
abo
r
a
to
r
i
e
s
,

Sho
r
t
ag
e
o
f

aud
i
to
r
s

and
me
e
t
ing

aud
i
t
ing

and

d
e
ad
l
in
e
s
.
c
e
r
t
i
f
i
c
a
t
ion
.


C
r
e
a
t
ion
o
f

A
s
so
c
i
a
t
ion
s

to
a
s
s
i
s
t

AWARENESS
in

th
e
p
ro
c
e
s
s
.



Imp
rov
emen
t
o
f

A
u
d
i
t
i
n
g

qu
a
l
i
ty

and


p
rodu
c
t
iv
i
ty

(
in

some

c
a
s
e
s
w
i
th

Do
cum
en
t
a
t
ion

know
l
edg
e
o
f

inpu
t
s

S
imp
l
i
f
i
ed
and

r
ebu
i
ld
ing

so
i
l


h
e
a
l
th
)
In
c
r
e
a
s
in
g
Con
sum
e
r

Ab
s
en
c
e
o
f

D
em
and
in
c
en
t
iv
e
s
o
r
p
r
i
c
e


p
r
em
ium
s
on

Co
s
t
v
s
.
B
en
e
f
i
t
s
c
e
r
t
i
f
i
ed
p
rodu
c
t
s
.





Con
sume
r
s

Edu
c
a
t
ion
w
i
l
l
ingn
e
s
s

to
p
ay

fo
r


qu
a
l
i
ty
,

s
a
f
e
p
rodu
c
t
s
Food
P
ro
t
e
c
t
ion

ACT

don

t
REACT
(
in
t
en
t
ion
a
l

con
t
am
in
a
t
ion

th
rough

food

d
e
f
en
s
e
)


HACCP
a
s
a
S
tanda
rd
s
Ba
sed
App
roa
ch
Th
e
u
t
i
l
i
z
a
t
ion
o
f
th
e
H
a
z
a
rd
An
a
ly
s
i
s
and
C
r
i
t
i
c
a
l
Con
t
ro
l
Po
in
t
s
(HACCP
)
w
i
l
l

en
ab
l
e
th
e
sm
a
l
l
-
s
c
a
l
e
hyd
ropon
i
c
g
r
e
enhou
s
e
p
rodu
c
e
r
to
d
emon
s
t
r
a
t
e
th
e
i
r

comm
i
tm
en
t
to
food
s
a
f
e
ty
and
cu
s
tom
e
r
s
a
t
i
s
f
a
c
t
ion
.
I
t

i
s
t
im
e
to

in
t
e
g
r
a
t
e
th
e

r
e
a
l
i
t
i
e
s
o
f

a

ch
an
g
in
g
wo
r
ld
.



HACCP

i
s
a
l
r
e
ady
w
id
ely

r
e
co
gn
i
z
ed

in

th
e

food

indu
s
t
ry
a
s
an
e
f
f
e
c
t
iv
e
app
ro
a
ch

to

e
s
t
ab
l
i
sh
in
g
good
p
rodu
c
t
ion
,
good
s
an
i
t
a
t
ion
,
and
m
anu
f
a
c
tu
r
in
g
p
r
a
c
t
i
c
e
s
,
wh
i
ch

shou
ld
b
e
m
a
in
t
a
in
ed
.
Th
rou
gh

fo
cu
s
in
g
on

th
e
h
a
z
a
rd
s

th
a
t
a
f
f
e
c
t

food
s
a
f
e
ty
and

m
i
c
rob
i
a
l
con
t
am
in
a
t
ion
,
HACCP
sy
s
t
em
a
t
i
c
a
l
ly

id
en
t
i
f
i
e
s

th
e
s
e
h
a
z
a
rd
s
by
s
e
t
t
in
g

up
c
r
i
t
i
c
a
l
con
t
ro
l

l
im
i
t
s
a
t
c
r
i
t
i
c
a
l
po
in
t
s
th
rou
ghou
t
p
rodu
c
t
ion
.
HACCP

i
s
bu
i
l
t

a
round

th
e

fo
l
low
in
g

s
ev
en
p
r
in
c
ip
l
e
s
:

1
. An
a
ly
s
i
s
o
f

food
h
a
z
a
rd
s

in
c
lud
in
g
b
io
lo
g
i
c
a
l
,

ch
em
i
c
a
l
o
r
phy
s
i
c
a
l
;
2
. Id
en
t
i
f
i
c
a
t
ion
o
f

c
r
i
t
i
c
a
l

con
t
ro
l
po
in
t
s

su
ch

a
s

s
e
ed
,
nu
t
r
i
en
t
s
,

s
an
i
t
i
z
a
t
ion
,

s
to
r
a
g
e
,

r
e
co
rdk
e
ep
in
g
,

and
d
i
s
t
r
ibu
t
ion
.

3
.E
s
t
ab
l
i
shm
en
t
o
f

c
r
i
t
i
c
a
l

con
t
ro
l

l
im
i
t
s

and
p
r
ev
en
t
iv
e
m
e
a
su
r
e
s
:

fo
r

e
x
amp
l
e
,
h
a
rv
e
s
t

to
d
i
s
t
r
ibu
t
ion

s
to
r
a
g
e
.

4
. Mon
i
to
r
in
g
o
f

th
e
s
e

c
r
i
t
i
c
a
l

con
t
ro
l
po
in
t
s
;
5
.E
s
t
ab
l
i
shm
en
t
o
f

co
r
r
e
c
t
iv
e

a
c
t
ion
s
;
6
.K
e
ep
in
g

r
e
co
rd
s
;

and
7
. Sy
s
t
em
a
t
i
c

and

r
e
gu
l
a
r

aud
i
t
in
g
o
f

th
e

sy
s
t
em

in
p
l
a
c
e
by

ind
ep
end
en
t

th
i
rd

p
a
r
ty

c
e
r
t
i
f
i
c
a
t
ion
bod
i
e
s
.

SWOT
Ana
ly
s
i
s
:
Food
Sa
fe
ty/De
fen
se
SWOT
Ana
ly
s
i
s:

HACCP
Eva
lua
t
ing

the
U
se
o
f
HACCP

in
Sma
l
l-
S
ca
le
Hyd
ropon
i
c
G
reenhou
se

P
rodu
c
t
ion

Po
s
i
t
iv
e
S
t
reng
th
s
:
U
t
i
l
i
z
a
t
ion

a
s

a

r
egu
l
a
to
ry

too
l

C
an
b
e

app
l
i
ed

to

con
t
ro
l

any

s
t
ag
e
o
f

th
e

food

sy
s
t
em

W
id
e
ly

r
e
cogn
i
z
ed
Re
l
i
e
s
on
p
r
ev
en
t
ion

and

id
en
t
i
f
i
c
a
t
ion
o
f

N
e
g
a
t
iv
e
Weakne
s
se
s
:
Co
s
t
o
f

Imp
l
emen
t
a
t
ion
E
su
r
i
en
c
e

th
a
t

a
l
l
CCP

s
h
av
e
b
e
en

id
en
t
i
f
i
ed
.

CCP

s
V
e
r
i
f
i
c
a
t
ion
o
f

sy
s
t
em
p
ro
c
e
s
s
e
s

Du
a
l
U
s
e
Oppo
r
tun
i
t
ie
s
:

Ab
i
l
i
ty

to

d
emon
s
t
r
a
t
e

comm
i
tmen
t

to

food

s
a
f
e
ty
.

Imp
rov
e
s

r
e
l
i
ab
i
l
i
ty
.

In
c
r
e
a
s
ed
d
emand
.

Th
rea
t
s
:
M
i
su
s
e

No
t
d
e
s
i
gn
ed

to

r
ep
la
c
e

man
ag
emen
t
d
e
c
i
s
ion
mak
ing

r
e
l
a
t
iv
e

to

cho
i
c
e
o
f

inpu
t
s
,
p
rodu
c
t

ma
rk
e
t
ing
.
Hav
ing

to

choo
s
e
b
e
twe
en

r
egu
l
a
to
ry

comp
l
i
an
c
e

and

man
ag
e
r
i
a
l
d
e
c
i
s
ion

fo
r
p
rodu
c
t

su
c
c
e
s
s
.

A
l
low
s

some

f
l
e
x
ib
i
l
i
ty

fo
r

man
ag
emen
t

cho
i
c
e

Re
commenda
t
ion
s
:

HACCP
i
s
a
l
r
e
ady
a
f
am
i
l
i
a
r
too
l
u
s
ed
w
i
th
in
th
e
food
indu
s
t
ry
.
I
t
i
s
h
i
gh
ly

r
e
comm
end
ed
fo
r
u
s
e
w
i
th
in
sm
a
l
l
-
s
c
a
l
e
p
rodu
c
t
ion
,
e
sp
e
c
i
a
l
ly
hyd
ropon
i
c

g
r
e
enhou
s
e
p
rodu
c
t
ion
in
r
edu
c
in
g
th
e
r
i
sk
s
o
f
m
i
c
rob
i
a
l
con
t
am
in
a
t
ion
.

M
an
a
g
em
en
t
mu
s
t
u
s
e
p
r
e
c
au
t
ion
s

in
ev
a
lu
a
t
in
g

r
i
sk
s
v
e
r
su
s

co
s
t
s

fo
r
m
i
t
i
g
a
t
ion
.

I
t

i
s
r
e
comm
end
ed
th
a
t
mo
r
e
th
an
on
e
p
e
r
son
p
e
r
fo
rm
a
HACCP
ev
a
lu
a
t
ion
and

comp
a
r
e

r
e
su
l
t
s
o
f

id
en
t
i
f
i
ed

r
i
sk
s

and

m
i
t
i
g
a
t
ion

s
t
r
a
t
e
g
i
e
s
.

The
Food
De
fen
se
M
i
t
iga
t
ion
S
t
ra
teg
ie
s
Da
taba
se

(FDA
)

In
t
rodu
c
t
ion


Th
e
Food
D
e
f
en
s
e
Mi
t
i
g
a
t
ion
s
S
t
r
a
t
e
g
i
e
s
D
a
t
ab
a
s
e

too
l
w
a
s
d
ev
e
lop
ed
by

th
e
FDA

to

p
rov
id
e

gu
id
an
c
e

in
p
ro
t
e
c
t
in
g
ou
r

food

f
rom

in
t
en
t
ion
a
l

con
t
am
in
a
t
ion
.
How
ev
e
r
,

i
t

i
s
fo
cu
s
e
s
m
a
in
ly
on
food
p
ro
c
e
s
s
in
g
f
a
c
i
l
i
t
i
e
s
.
Th
e
d
a
t
ab
a
s
e
wo
rk
s
by
th
e
u
s
e
r

inpu
t
t
in
g
c
e
r
t
a
in

nod
e
s

p
e
r
t
a
in
in
g

to

th
e
i
r
bu
s
in
e
s
s
.
How
ev
e
r

th
i
s

i
s
v
e
ry

l
im
i
t
ed

and

i
s
up
to
th
e
u
s
e
r
to

id
en
t
i
fy
po
t
en
t
i
a
l
vu
ln
e
r
ab
i
l
i
t
i
e
s
.
Th
i
s
too
l
p
rodu
c
e
s
th
e

s
am
e

in
fo
rm
a
t
ion
a
s

th
e
FDA

s
Vu
ln
e
r
ab
i
l
i
ty
A
s
s
e
s
sm
en
t
Too
l
a
s
d
e
s
c
r
ib
ed
b
e
low
.

Fo
r

th
e
pu
rpo
s
e
o
f

ev
a
lu
a
t
ion
,
sp
e
c
i
f
i
c

nod
e

inpu
t
s

fo
r

th
e

ev
a
lu
a
t
ion
o
f

th
e

too
l

a
r
e

i
l
lu
s
t
r
a
t
ed
b
e
low
:


Inpu
t

Node
#1
: Ma
te
r
ia
l
s/Wa
te
r

1
.
2
.
3
.
4
.

S
e
cu
r
e

a
l
l
wa
t
e
r

t
r
e
a
tmen
t

supp
l
i
e
s

(
f
i
l
t
e
r
s
,
m
in
e
r
a
l
s
,

ch
em
i
c
a
l
s
)
R
e
s
t
r
i
c
t
ma
in
t
en
an
c
e

and
wa
t
e
r

t
r
e
a
tmen
t

sy
s
t
em

a
c
c
e
s
s

to

au
tho
r
i
z
ed

emp
loy
e
e
s
.
S
e
cu
r
e

a
l
l
wa
t
e
r

sy
s
t
em

c
l
e
an
ing

supp
l
i
e
s
Fo
r
non-
pub
l
i
c
po
t
ab
l
e
wa
t
e
r

sou
r
c
e
s
,

r
e
s
t
r
i
c
t

a
c
c
e
s
s

to
we
l
lh
e
ad
,

sp
r
ing
,

c
i
s
t
e
rn
,

a
s
we
l
l

a
s

pump
ing
,

f
i
l
t
e
r
ing
,

s
to
r
ag
e

and
p
ip
ing

sy
s
t
em
s

5
. F
en
c
e
o
f
f

app
rop
r
i
a
t
e

a
r
e
a

a
round

th
e
we
l
lh
e
ad
/
sp
r
ing

to
m
in
im
i
z
e
po
s
s
ib
l
e
in
t
en
t
ion
a
l

su
r
f
a
c
e

con
t
am
in
a
t
ion

(m
in
imum

a
r
e
a
50

f
t
.

r
ad
iu
s
)

6
. P
ro
t
e
c
t
pump
ing

sy
s
t
em

con
t
ro
l
s
w
i
th

sw
ip
e

c
a
rd
s
,

c
iph
e
r
p
ad
s
o
r
b
iome
t
r
i
c

con
t
ro
l
s
7
. Fo
r

a
l
l
po
t
ab
l
e
wa
t
e
r

sy
s
t
em
s
,

r
e
s
t
r
i
c
t

a
c
c
e
s
s

to
pump
ing
,

s
to
r
ag
e
,
p
ip
ing

and

t
r
e
a
tmen
t

sy
s
t
em
s

(
to

in
c
lud
e

f
i
l
t
e
r
ing
)

a
s
we
l
l

a
s

a
i
r

sou
r
c
e
s

fo
r
p
r
e
s
su
r
i
z
a
t
ion

8
. En
su
r
e

th
a
t

any
wa
t
e
r

sy
s
t
em
mod
i
f
i
c
a
t
ion
s
ma
in
t
a
in
b
a
ck
f
low
p
ro
t
e
c
t
ion
9
. D
e
s
i
gn
o
r
mod
i
fy
wa
t
e
r

sy
s
t
em

to
m
in
im
i
z
e
ob
s
cu
r
e

a
c
c
e
s
s
po
in
t
s

(
e
.
g
.
unu
s
ed
v
a
lv
e
s
,

t
e
e
s
,

and
n
ipp
l
e
s
)

10
.P
ro
t
e
c
t

t
r
e
a
tmen
t

sy
s
t
em

con
t
ro
l
s
w
i
th

sw
ip
e

c
a
rd
s
,

c
iph
e
r
p
ad
s
,
o
r
b
iome
t
r
i
c
d
ev
i
c
e
s
11
.S
e
cu
r
e

a
l
l
p
l
an
s
/d
r
aw
ing
s
/
s
ch
ema
t
i
c
s
o
f

th
e
wa
t
e
r

sy
s
t
em
12
.E
s
t
ab
l
i
sh

a

ch
em
i
c
a
l

and
b
io
log
i
c
a
l
b
a
s
e
l
in
e
wa
t
e
r
p
ro
f
i
l
e
13
. Wh
e
th
e
r

sou
r
c
ed
pub
l
i
c
ly
o
r
p
r
iv
a
t
e
ly
,

f
r
equ
en
t
ly

t
e
s
t

and

r
e
co
rd
wa
t
e
r

a
t
t
r
ibu
t
es

to

en
su
r
e

adh
e
r
en
c
e

to

s
a
f
e
ty

s
t
and
a
rd
s

and

comp
a
r
e

r
egu
l
a
r
ly
w
i
th
b
a
s
e
l
in
e
p
ro
f
i
l
e
14
.L
im
i
t

a
c
c
e
s
s

to

sy
s
t
em

and

con
t
ro
l
s

and

supp
l
i
e
s

to

au
tho
r
i
z
ed

emp
loy
e
e
s
15
. En
su
r
e

th
a
t

con
t
r
a
c
to
r
s

fo
r
wa
t
e
r

sy
s
t
em

c
l
e
an
ing

and
ma
in
t
en
an
c
e
h
av
e

a

s
e
cu
r
i
ty
p
l
an

in

p
l
a
c
e
16
. Dev
e
lop

a
p
ro
to
co
l

to
d
e
a
l
w
i
th

"
su
sp
e
c
t
"
wa
t
e
r

t
i
l
i
z
e
p
e
e
r
mon
i
to
r
ing
fo
r

emp
loy
e
e
s

au
tho
r
i
z
ed

to

c
l
e
an
o
r
und
e
r
t
ak
e

sy
s
t
em
ma
in
t
en
an
c
e

17
.U
18
. In
s
t
a
l
l

su
rv
e
i
l
l
an
c
e

c
ame
r
a
s

to
mon
i
to
r

r
emo
t
e

compon
en
t
s
o
f

th
e
wa
t
e
r

supp
ly

sy
s
t
em

19
.V
e
r
i
fy
/
aud
i
t

con
t
r
a
c
to
r

s
e
cu
r
i
ty
p
l
an
s

Node
#2
:
Gene
ra
l

In
fo
rma
t
ion/Managemen
t

Se
cu
r
i
ty
Po
l
i
c
ie
s
and
P
ro
cedu
re
s
Ob
je
c
t
ive
:

Imp
lemen
t/augmen
t

company

se
cu
r
i
ty
e
f
fo
r
t
s

to
m
in
im
i
ze
vu
lne
rab
i
l
i
t
ie
s

to

in
ten
t
iona
l
a
c
t
s
o
f

con
tam
ina
t
ion
.

1
. D
ev
e
lop
a
w
r
i
t
t
en

s
e
cu
r
i
ty
p
l
an

fo
r

e
a
ch

comp
any-
own
ed

f
a
c
i
l
i
ty

and

in
c
lud
e

an

a
s
s
e
s
smen
t
o
f
po
s
s
ib
l
e

s
e
cu
r
i
ty

r
i
sk
s

in
c
lud
ing

food
h
and
l
ing
/p
ro
c
e
s
s
ing
p
ro
c
edu
r
e
s

and
op
e
r
a
t
ion
s
.
E
s
t
ab
l
i
sh

app
rop
r
i
a
t
e

a
c
t
ion
s

to

add
r
e
s
s

tho
s
e

r
i
sk
s
.
2
. Commun
i
c
a
t
e

and
d
i
s
t
r
ibu
t
e

cop
ie
s
o
f

th
e

s
e
cu
r
i
ty
p
l
an
,
o
r
po
r
t
ion
s
o
f

th
e
p
l
an
,

to

comp
any

emp
loy
e
e
s
who

a
r
e

a
s
s
i
gn
ed

r
e
spon
s
ib
i
l
i
ty

fo
r

imp
l
emen
t
a
t
ion

.

3
. T
ak
e
p
r
e
c
au
t
ion
a
ry

s
t
ep
s

to

s
a
f
egu
a
rd

comp
any

s

s
e
cu
r
i
ty
p
l
an

f
rom
un
au
tho
r
i
z
ed

d
i
s
c
lo
su
r
e
.
4
. Ma
rk

s
en
s
i
t
iv
e

s
e
cu
r
i
ty

in
fo
rma
t
ion

(SS
I)

and
k
e
ep

in

a

s
e
cu
r
e

lo
c
a
t
ion
.

5
. E
l
im
in
a
t
e

s
en
s
i
t
iv
e

in
fo
rma
t
ion

f
rom
you
r

comp
any
web

s
i
t
e
.
6
. T
ak
e

app
rop
r
i
a
t
e
me
a
su
r
e
s

to
p
r
ev
en
t
un
au
tho
r
i
z
ed

a
c
c
e
s
s

to

co
rpo
r
a
t
e

compu
t
e
r

sy
s
t
em
s
.

s
t
ab
l
i
sh

commun
i
c
a
t
ion
po
l
i
c
i
e
s

fo
r

r
epo
r
t
ing

and

r
e
spond
ing

to

su
sp
i
c
iou
s
b
eh
av
io
r

7
. E
o
r

ev
en
t
s
,

in
c
lud
ing
wh
i
ch

emp
loy
e
e
s

shou
ld
b
e

con
t
a
c
t
ed

to

immed
i
a
t
e
ly

r
epo
r
t

th
r
e
a
t
s

and

in
c
id
en
t
s
.

8
. E
s
t
ab
l
i
sh

an

eme
rg
en
cy
p
ro
c
edu
r
e
p
l
an

in
c
lud
ing

id
en
t
i
fy
ing
,

s
eg
r
eg
a
t
ing
,

and

s
e
cu
r
ing

a
f
f
e
c
t
ed
p
rodu
c
t
s

and
d
i
s
t
r
ibu
t
e

to

th
e

app
rop
r
i
a
t
e

ind
ividu
a
l
s

in
c
lud
ing

eme
r
g
en
cy

r
e
spon
s
e
p
e
r
sonn
e
l
.

9
. E
s
t
ab
l
i
sh

a
po
l
i
cy

r
eg
a
rd
ing

emp
loy
e
e
p
e
r
son
a
l

i
t
em
s
on

th
e
p
r
em
i
s
e
s

e
.
g
.
p
r
e
s
c
r
ip
t
ion

d
rug
s
,

food
s

e
t
c
.

(ou
t
s
id
e
d
e
s
i
gn
a
t
ed

e
a
t
ing

a
r
e
a
s
)
.
10
.E
s
t
ab
l
i
sh

a
po
l
i
cy

r
eg
a
rd
ing

en
t
ry

and

s
to
r
ag
e
o
f

emp
loy
e
e
b
e
long
ing
s
s
t
ab
l
i
sh
p
ro
c
edu
r
e
s

to

en
su
r
e

th
e

s
a
f
e
ty
o
f

in
com
ing
ma
i
l

and
p
a
ck
ag
e
s
,

in
c
lud
ing

11
.E
cou
r
i
e
r
d
e
l
iv
e
r
i
e
s
.

12
.E
s
t
ab
l
i
sh

a
po
l
i
cy

to

en
su
r
e

ad
equ
a
t
e

and

a
c
t
iv
e

emp
loy
e
e
ov
e
r
s
i
gh
t
,

to

in
c
lud
e

c
l
e
an
ing

and
ma
in
t
en
an
c
e

s
t
a
f
f
,

con
t
r
a
c
t
wo
rk
e
r
s
,
d
a
t
a

en
t
ry

and

IT

suppo
r
t

s
t
a
f
f

and

e
sp
e
c
i
a
l
ly

n
ew

emp
loy
e
e
s
13
.E
s
t
ab
l
i
sh

an

eme
rg
en
cy

ev
a
cu
a
t
ion
p
l
an

and

in
c
lud
e

a
c
t
ion
s

to
p
r
ev
en
t

s
e
cu
r
i
ty

b
r
e
a
ch
e
s
du
r
ing

ev
a
cu
a
t
ion
.
14
. Mak
e

app
rop
r
i
a
t
e
p
e
r
sonn
e
l

awa
r
e
o
f
24-
hou
r

con
t
a
c
t

in
fo
rma
t
ion

fo
r

lo
c
a
l
,

S
t
a
t
e
,

and

F
ed
e
r
a
l
po
l
i
c
e
/
f
i
r
e
/
r
e
s
cu
e
/h
e
a
l
th
/home
l
and

s
e
cu
r
i
ty

ag
en
c
i
e
s
.
15
. En
su
r
e

th
a
t

s
t
a
f
f

i
s

awa
r
e
o
f
who

to

con
t
a
c
t

abou
t
po
t
en
t
i
a
l

s
e
cu
r
i
ty
p
rob
l
em
s

(24-
hou
r

con
t
a
c
t
s
)
.

16
. Commun
i
c
a
t
e

and
d
i
s
t
r
ibu
t
e

cop
i
e
s
o
f
you
r

comp
any

s

s
e
cu
r
i
ty
p
l
an

to

app
rop
r
i
a
t
e

s
t
a
f
f
,

l
aw

en
fo
r
c
emen
t
,

and

eme
r
g
en
cy

r
e
spond
e
r
s
.

17
. Co
l
l
e
c
t

and
d
i
spo
s
e
o
f
ou
td
a
t
ed

cop
i
e
s
o
f

th
e

comp
any

s
e
cu
r
i
ty
p
l
an

to

en
su
r
e

th
a
t

i
t

do
e
s
no
t

r
ema
in

in
u
s
e

and

c
an
no
t
b
e

r
e
con
s
t
ru
c
t
ed
.
18
.K
e
ep

cu
r
r
en
t
on

indu
s
t
ry
n
ew
s

and

s
e
cu
r
i
ty

i
s
su
e
s
19
.D
ev
e
lop

s
e
cu
r
i
ty

a
c
t
ion
s

to
b
e

imp
l
emen
t
ed
du
r
ing

r
a
i
s
ed

th
r
e
a
t

l
ev
e
l
s
.

(
e
.
g
.
,
po
s
t

th
e

th
r
e
a
t

l
ev
e
l

in

an

a
r
e
a
wh
e
r
e

emp
loy
e
e
s

c
an

s
e
e

i
t
o
r
no
t
i
fy

emp
loy
e
e
s
o
f

an

in
c
r
e
a
s
ed

th
r
e
a
t
.
)

20
. En
su
r
e

th
a
t

supp
l
i
e
r
s

a
r
e

l
eg
i
t
ima
t
e
p
r
io
r

to

a
c
c
ep
t
ing
ma
t
e
r
i
a
l
s
.
21
.U
s
e
on
ly
known

supp
l
i
e
r
s

and

con
t
r
a
c
to
r
s

th
a
t
h
av
e

adop
t
ed

ad
equ
a
t
e

s
e
cu
r
i
ty

me
a
su
r
e
s

in

th
e
i
r
op
e
r
a
t
ion
s
.
22
.R
equ
e
s
t

comp
any

and
p
rodu
c
t

in
fo
rma
t
ion

f
rom
po
t
en
t
i
a
l
n
ew

supp
l
i
e
r
s
.
23
. Invo
lv
e

supp
l
i
e
r
s
,

a
s

app
rop
r
i
a
t
e
,

in
you
r

r
i
sk

r
edu
c
t
ion
p
rog
r
am
.

24
. Imp
l
emen
t

an

inv
en
to
ry

con
t
ro
l

sy
s
t
em
.

s
t
ab
l
i
sh

gu
id
e
l
in
e
s

fo
r

inv
e
s
t
i
ga
t
ing
p
rodu
c
t
ion

in
t
e
r
rup
t
ion
s
.

25
.E
26
.V
e
r
i
fy

th
e
u
s
e
o
f

an
t
i-
t
amp
e
r
ing
d
ev
i
c
e
s

su
ch

a
s

t
amp
e
r
-
r
e
s
i
s
t
an
t

c
ab
l
e

lo
ck
s
o
r

s
e
a
l
s
on

v
eh
i
c
l
e
s
,

con
t
a
in
e
r
s
,

and

r
a
i
l
c
a
r
s

th
a
t

supp
ly
you
r

f
a
c
i
l
i
t
i
e
s
.
27
.H
av
e

an

in
t
e
rn
a
l

commun
i
c
a
t
ion

sy
s
t
em

to

in
fo
rm

and
upd
a
t
e

s
t
a
f
f

abou
t
r
e
l
ev
an
t

s
e
cu
r
i
ty

i
s
su
e
s
.

28
.E
s
t
ab
l
i
sh

a

s
t
r
a
t
egy

fo
r

commun
i
c
a
t
ing
w
i
th

th
e
pub
l
i
c

(
fo
r

e
x
amp
l
e
,

id
en
t
i
fy
ing

a
med
i
a

spok
e
sp
e
r
son
,
p
r
ep
a
r
ing

g
en
e
r
i
c
p
r
e
s
s

s
t
a
t
emen
t
s

and
b
a
ckg
round

in
fo
rma
t
ion
,

and

coo
rd
in
a
t
ing
p
r
e
s
s

s
t
a
t
emen
t
s
w
i
th

app
rop
r
i
a
t
e

au
tho
r
i
t
i
e
s
)
.

29
.E
s
t
ab
l
i
sh

and

imp
l
emen
t

a
po
l
i
cy

r
eg
a
rd
ing

th
e

s
to
r
ag
e

and
u
s
e
o
f
po
i
sonou
s

and

to
x
i
c

ch
em
i
c
a
l
s
,

in
c
lud
ing

l
abo
r
a
to
ry

r
e
ag
en
t
s
.

en
to
ry

and

l
im
i
t
d
ang
e
rou
s

ch
em
i
c
a
l
s

and

r
e
ag
en
t
s

in

th
e

f
a
c
i
l
i
ty

to
on
ly

tho
s
e

30
. Inv
n
e
c
e
s
s
a
ry

fo
r

th
e
op
e
r
a
t
ion
s

and
ma
in
t
en
an
ce
.
En
su
r
e

th
ey

a
r
e
p
rop
e
r
ly

s
e
cu
r
ed

and

a
s
s
i
gn

cu
s
tody

to

r
e
spon
s
ib
l
e

ind
iv
idu
a
l
s
.
31
.S
to
r
e

and

s
e
cu
r
e
po
i
sonou
s

and

to
x
i
c

sub
s
t
an
c
e
s

and

r
e
ag
en
t
s

a
s

f
a
r

away

f
rom

food

p
ro
c
e
s
s
ing
,
h
and
l
ing

and

s
to
r
ag
e

a
s

i
s
p
r
a
c
t
i
c
a
l
.
32
.U
s
e
p
e
s
t
i
c
id
e
s

in

a
c
co
rd
an
c
e
w
i
th

th
e
F
ed
e
r
a
l

In
s
e
c
t
i
c
id
e

and
Rod
en
t
i
c
id
e
A
c
t
33
. Inv
e
s
t
i
g
a
t
e
po
i
son
,

to
x
i
c

ch
em
i
c
a
l

and

l
ab

r
e
ag
en
t

s
to
ck
s

fo
r

i
r
r
egu
l
a
r
i
t
i
e
s

and

r
epo
r
t

un
r
e
so
lv
ed
d
i
s
c
r
ep
an
c
i
e
s

to

l
aw

en
fo
r
c
emen
t

and
pub
l
i
c
h
e
a
l
th

au
tho
r
i
t
i
e
s
34
. Condu
c
t

s
e
l
f

t
e
s
t
o
f

s
e
cu
r
i
ty
me
a
su
r
e
s
35
.E
s
t
ab
l
i
sh

a

ch
e
ck-
in
/
ch
e
ck
-
ou
t
po
l
i
cy

fo
r

emp
loy
e
e
s
,
v
endo
r
s
,

con
t
r
a
c
to
r
s

and
v
i
s
i
to
r
s
36
.R
ev
i
s
e
you
r

comp
any

s

s
e
cu
r
i
ty
p
l
an

a
s
n
e
c
e
s
s
a
ry

to

r
e
f
l
e
c
t

ch
ang
ing

c
i
r
cum
s
t
an
c
e
s
.
37
.H
av
e

a

th
i
rd
p
a
r
ty

r
ev
i
ew
you
r

s
e
cu
r
i
ty
p
l
an

to

condu
c
t

a

food
d
e
f
en
s
e

aud
i
t

in
c
lud
ing

e
x
e
r
c
i
s
e
s
o
r
p
e
n
e
t
r
a
t
ion

aud
i
t
s
.
38
. Immed
i
a
t
e
ly

r
epo
r
t

a
l
l

su
sp
i
c
iou
s

in
fo
rma
t
ion

to
you
r

lo
c
a
l
FB
I
o
f
f
i
c
e
o
r

lo
c
a
l

l
aw

en
fo
r
c
emen
t
o
f
f
i
c
i
a
l
s

a
s

sp
e
c
i
f
i
ed

in
you
r

comp
any

s
e
cu
r
i
ty
p
l
an
.

SWOT
Ana
ly
s
i
s
:
Food
De
fen
se

SWOT
Ana
ly
s
i
s:

Food
De
fen
se
M
i
t
iga
t
ion
S
t
ra
teg
ie
s
Da
taba
se
(FDA
)



Po
s
i
t
ive
Nega
t
ive

S
t
reng
th
s
:
Con
t
a
in
s

a

r
ang
e
o
f

p
r
ev
en
t
a
t
iv
e

Weakne
s
se
s
:
On
ly
W
indow
s

comp
a
t
ib
l
e
L
im
i
t
ed

nod
e
s

(
app
ro
x
.
.
55

me
a
su
r
e
s

fo
r

manu
f
a
c
tu
r
e
r
s
,

p
ro
c
e
s
so
r
s
,

d
i
s
t
r
ibu
to
r
s
&

r
e
t
a
i
l

to

con
s
id
e
r
.


S
e
a
r
ch
ab
l
e
by
u
s
e
r
s

Oppo
r
tun
i
t
ie
s
:
Add
i
t
ion
a
l

fo
cu
s

f
rom

s
e
ed

to

d
i
s
t
r
ibu
t
ion
.

p
rodu
c
t
ion

s
t
ep
s
.
Repe
t
i
t
iv
e

to
Gu
id
an
c
e

fo
r

Indu
s
t
ry

Gu
id
e
s
;
FDA

comp
i
l
ed
m
i
t
i
g
a
t
ion
s

f
rom

th
e
s
e
Gu
id
an
c
e
Do
cumen
t
s
,

wh
i
ch
we
r
e

comp
l
i
ed

fo
rm

Indu
s
t
ry

Inpu
t
s
.

Key

s
e
a
r
ch
wo
rd
s

we
r
e
no
t

obv
iou
s
.
Th
rea
t
s
:
Do
e
s
no
t
wa
lk
u
s
e
r

th
rough

th
e

en
t
i
r
e

food

ch
a
in

supp
ly
.


No
t

comp
r
eh
en
s
iv
e

and

shou
ld
b
e

u
t
i
l
i
z
ed

a
s

a

s
t
a
r
t
ing
po
in
t
on
ly
.

U
s
e
r
s
mu
s
t
b
e
mad
e

awa
r
e
o
f

th
i
s

f
a
c
t
.

Re
commenda
t
ion
s
:

In

g
en
e
r
a
l
,

th
e

Food
D
e
f
en
s
e
M
i
t
i
g
a
t
ion

S
t
r
a
t
e
g
i
e
s
D
a
t
ab
a
s
e
p
rov
id
e
s

gu
id
an
c
e

for

food
d
e
f
en
s
e
m
i
t
i
g
a
t
ion
m
e
a
su
r
e
s

sp
e
c
i
f
i
c
a
l
ly

fo
r
m
anu
f
a
c
tu
r
e
r
s
,
p
ro
c
e
s
so
r
s
,

d
i
s
t
r
ibu
to
r
s
&

r
e
t
a
i
l
,

th
e
r
e
fo
r
e

i
s
no
t
u
s
e
fu
l

in

ev
a
lu
a
t
in
g
p
r
e-
d
i
s
t
r
ibu
t
ion

(
s
e
ed

to

d
i
s
t
r
ibu
t
ion
)
d
e
f
en
s
e
p
r
a
c
t
i
c
e
s
.
I
t

i
s

r
e
comm
end
ed

fo
r

th
e

in
t
end
ed

food

indu
s
t
ry

s
e
c
to
r
s

on
ly
.
Th
e

s
am
e

gu
id
an
c
e

c
an
b
e

found

in

Indu
s
t
ry

fo
r
Gu
id
an
c
e

do
cum
en
t
s

comp
i
l
ed
by

th
e
FDA

and
U
SDA
.

FDA

s
Vu
lne
rab
i
l
i
ty
A
s
se
s
smen
t
Too
l

In
t
rodu
c
t
ion


Th
e
r
e

i
s
a
g
row
in
g

r
e
co
gn
i
t
ion
o
f

th
e

impo
r
t
an
c
e
o
f
a
c
c
e
s
s
in
g
vu
ln
e
r
ab
i
l
i
t
i
e
s
w
i
th
in

ou
r

food

supp
ly

ch
a
in
,
how
ev
e
r

ch
a
l
l
en
g
in
g

fo
r

sm
a
l
l

conv
en
t
ion
a
l

f
a
rm
e
r
s
.
Fo
r

th
i
s

r
e
a
son
,

th
e
Food
and
D
ru
g
Adm
in
i
s
t
r
a
t
ion
h
a
s
d
ev
e
lop
ed
a

so
f
tw
a
r
e

too
l

to
a
s
s
i
s
t

in

id
en
t
i
fy
in
g
vu
ln
e
r
ab
l
e
a
r
e
a
s
w
i
th
in
a

food

sy
s
t
em
.
Sp
e
c
i
f
i
c
a
l
ly
,

th
e

too
l
w
a
s
u
t
i
l
i
z
ed

in

a
c
c
e
s
s
in
g
po
s
s
ib
l
e
vu
ln
e
r
ab
i
l
i
t
i
e
s

in

g
r
e
enhou
s
e
hyd
ropon
i
c
p
rodu
c
t
ion
.



Th
e
CARVER
+
Sho
ck
m
e
thodo
lo
gy
w
a
s
cho
s
en
by

th
e
FDA
to

in
co
rpo
r
a
t
e

in
to

th
e

so
f
tw
a
r
e
.
Th
e
CARVER
+
Sho
ck
m
e
thod
w
a
s
o
r
i
g
in
a
l
ly

a

f
a
c
e
-
to
-
f
a
c
e

a
s
s
e
s
sm
en
t

th
a
t

w
a
s
con
s
id
e
r
c
l
a
s
s
i
f
i
ed

fo
r
u
s
e
by
th
e
U
.
S
.
m
i
l
i
t
a
ry
.
Th
e
m
e
thodo
lo
gy
w
a
s
r
e
l
e
a
s
ed

fo
r
pub
l
i
c
u
s
e

in
2007
.



Th
e
m
e
thodo
lo
gy

in
c
lud
e
s
b
r
e
ak
in
g
down

th
e

food

sy
s
t
em

in
to
nod
e
s

f
rom

f
a
rm

to

t
ab
l
e

con
t
inuum
.
Th
e
u
s
e
r

choo
s
e
s

th
e
mo
s
t
app
l
i
c
ab
l
e

nod
e

and
an
sw
e
r
s
a

l
i
s
t
o
f

qu
e
s
t
ion
s
p
e
r
t
a
in
in
g

to

th
a
t
sp
e
c
i
f
i
c

nod
e

.
Th
e
so
f
tw
a
r
e
a
s
s
e
s
s
e
s
e
a
ch

nod
e

and

p
r
io
r
i
t
i
z
e
s

th
e
mo
s
t
vu
ln
e
r
ab
l
e
(
s
e
e
F
i
gu
r
e
1
)
.
Th
e

so
f
tw
a
r
e

th
en

p
rov
id
e
s

th
e
u
s
e
r

w
i
th

su
g
g
e
s
t
ed
m
i
t
i
g
a
t
ion

s
t
r
a
t
e
g
i
e
s
.
















F
igu
re
1:
P
r
io
r
i
t
i
za
t
ion
o
f
Vu
lne
rab
i
l
i
t
ie
s




SWOT
Ana
ly
s
i
s:
Food
De
fen
se


SWOT
Ana
ly
s
i
s:

FDA
Vu
lne
rab
i
l
i
ty
A
s
se
s
smen
t
Too
l


Po
s
i
t
ive
Nega
t
ive

S
t
reng
th
s
:

U
t
i
l
i
z
a
t
ion
o
f

V
e
ry

l
i
t
t
l
e
v
a
r
i
a
t
ion

in
vu
ln
e
r
ab
i
l
i
ty

CARVER
+
Sho
ck

s
c
a
l
e
w
i
th
d
i
f
f
e
r
en
t

inpu
t
s
.


Me
thodo
logy
De
c
i
s
ion
s

cou
ld
v
a
ry

f
rom
p
e
r
son-
Re
a
l-
t
ime
mapp
ing

to
-
p
e
r
son
.
c
ap
ab
i
l
i
ty
.

No
t

in
t
end
ed

fo
r

sma
l
l-
s
c
a
l
e


Non-
t
e
chn
i
c
a
l

p
rodu
c
t
ion
though
t
p
ro
c
e
s
s
e
s

No
t
MAC

comp
a
t
ib
l
e
Enh
an
c
e
s

T
e
chno
log
i
c
a
l

Sk
i
l
l
s
id
en
t
i
f
i
c
a
t
ion
o
f

Un
r
e
l
i
ab
i
l
i
ty
un
a
c
c
ep
t
ab
l
e

r
i
sk
s

Po
t
en
t
i
a
l
ly
ov
e
r
r
id
e
s

man
ag
emen
t

d
e
c
i
s
ion
d
et
e
rm
in
ing

th
e
v
a
lu
e
o
f

th
e

r
i
sk
.


Oppo
r
tun
i
t
ie
s
:
Th
rea
t
s
:
Av
a
i
l
ab
l
e

f
r
e
e
o
f

ch
a
rg
e
on
FDA
.
gov

May
p
rov
id
e

gu
id
an
c
e

th
rough

though
t
p
ro
c
e
s
s
e
s


In
c
r
e
a
s
ed
d
emand

fo
r
vu
ln
e
r
ab
i
l
i
ty

Weakne
s
se
s
:

No
t

sp
e
c
i
f
i
c

fo
r
hyd
ropon
i
c

g
r
e
enhou
s
e
p
roduc
t
ion
,

th
e
r
e
fo
r
e

may

l
e
ad

to
ov
e
r
s
i
gh
t
.
Ch
ang
e

in
Gov
e
rnmen
t
po
l
i
cy

a
s
s
e
s
smen
t

too
l

imp
rov
emen
t
s

New
d
i
s
t
r
ibu
t
ion

ch
ann
e
l
s

(
sma
l
l
-
s
c
a
l
e
)

U
se
r
Cha
l
lenge
s

Iden
t
i
f
ied

1
. Imp
l
em
en
t
Hyd
ropon
i
c
p
rodu
c
t
ion

in
to

th
e

too
l
.

2
. E
l
im
in
a
t
e

th
e

r
ep
e
t
i
t
iv
en
e
s
s
o
f

th
e
u
s
e
r
qu
e
s
t
ion
s
.
3
. In
s
e
r
t

no
t

app
l
i
c
ab
l
e

a
s

an

an
sw
e
r

to

th
e
u
s
e
r

qu
e
s
t
ion
s
,
wh
i
ch
w
i
l
l

th
en

r
e-
rou
t
e

to

app
l
i
c
ab
l
e
qu
e
s
t
ionn
a
i
r
e
.


4
. D
e
f
in
e

sm
a
l
l
,
m
ed
ium
o
r

l
a
r
g
e
op
e
r
a
t
ion
s

a
l
low
in
g

fo
r
u
s
e
r

inpu
t

e
l
im
in
a
t
in
g

r
ep
e
t
i
t
iv
e
o
r
unn
e
c
e
s
s
a
ry
qu
e
s
t
ion
s
.


5
. Imp
rov
e

d
ropbo
x

fo
rm
a
t
,
wh
i
ch

i
s

inop
e
r
ab
l
e
.
Fo
r

e
x
amp
l
e
,

th
e
qu
e
s
t
ion

Wh
e
r
e
do
you

g
e
t
w
a
t
e
r

fo
r
you
r
op
e
r
a
t
ion
?

(Ch
e
ck

a
l
l

th
a
t

app
ly
)
p
rov
id
ed

a
d
ropdown

l
i
s
t

th
a
t
d
id
no
t
o
f
f
e
r
op
t
ion
s
,

a
s
w
e
l
l

a
s

th
e
u
s
e
r
b
e
in
g

in
s
t
ru
c
t
ed

to

ch
e
ck

a
l
l

an
sw
e
r
s

th
a
t

app
ly

to

th
e
i
r
op
e
r
a
t
ion
.


6
. Aqu
a
cu
l
tu
r
e
w
a
s

cho
s
en

f
rom

th
e

I
con
Li
s
t

a
s

th
e
mo
s
t

comp
a
r
ab
l
e

p
rodu
c
t
ion
m
e
thod

to
hyd
ropon
i
c
p
rodu
c
t
ion
.

I
t
w
a
s

in
t
e
r
e
s
t
in
g

th
a
t

Aqu
a
cu
l
tu
r
e
w
a
t
e
r

sou
r
c
e
w
a
s

l
i
s
t
ed
und
e
r
m
a
t
e
r
i
a
l

sou
r
c
e
s

fo
r

conv
en
t
ion
a
l

f
a
rm
in
g
,
wh
i
l
e

th
e
r
e

s
e
em
ed

to
b
e
no
vu
ln
e
r
ab
i
l
i
ty

con
c
e
rn

in

th
e
hypo
th
e
t
i
c
a
l
d
ev
e
lopm
en
t
mod
e
l

add
r
e
s
s
in
g
w
a
t
e
r

sou
r
c
e
s
wh
en

Aqu
a
cu
l
tu
r
e

sp
e
c
i
f
i
c
a
l
ly
w
a
s

ev
a
lu
a
t
ion
.


7
. Th
e
v
e
rb
i
a
g
e
do
e
s
no
t

ch
an
g
e
b
a
s
ed
on

th
e

inpu
t
s
,

a
l
thou
gh

a
u
s
e
r

i
s

a
l
low
ed

to

r
en
am
e

th
e
i
r

i
con
.
Th
i
s
b
e
com
e
s

con
fu
s
in
g

fo
r

th
e
u
s
e
r

a
s

th
e

r
e
su
l
t
s

v
e
rb
i
a
g
e
do
e
s
no
t

ch
an
g
e
.

Re
commenda
t
ion
s
:

Th
e

r
e
su
l
t
s
o
f

th
e

ev
a
lu
a
t
ion

su
g
g
e
s
t

th
a
t

th
i
s

too
l

cou
ld

to
l
e
r
a
t
e

imp
rov
em
en
t
w
i
th

a
d
e
ep
e
r
und
e
r
s
t
and
in
g
o
f

th
e
hypo
th
e
s
i
z
ed
mod
e
l
u
s
ed

in
d
ev
e
lopm
en
t
.
Th
e

u
t
i
l
i
z
a
t
ion
o
f

th
e
CARVER
+

Sho
ck
m
e
thod

in

a
c
c
e
s
s
in
g
vu
ln
e
r
ab
i
l
i
ti
e
s

i
s

th
e
mo
s
t

v
a
lu
ab
l
e

imp
l
em
en
t
a
t
ion

to

th
e
mod
e
l
.
Th
e

too
l

app
e
a
r
s

to
b
e

indu
s
t
ry

sp
e
c
i
f
i
c

how
ev
e
r

a
sk
s

th
e

s
am
e
qu
e
s
t
ion
s

r
ep
e
t
i
t
iv
e
ly

and

i
s
no
t

sp
e
c
i
f
i
c

to

cho
s
en

c
a
t
e
go
ry
.

I
t

i
s

c
l
e
a
r

th
a
t

th
e

so
f
tw
a
r
e

i
s
d
e
s
i
gn
ed

fo
r

comm
e
r
c
i
a
l
p
rodu
c
t
ion
,

a
s
w
e
l
l

a
s

impo
r
t
s

and

e
xpo
r
t
s
p
rov
id
in
g

l
i
t
t
l
e

gu
id
an
c
e
on

a

sm
a
l
l
-
s
c
a
l
e
p
rodu
c
t
ion

l
ev
e
l
.



A
l
thou
gh

th
e

con
c
ep
t
o
f

th
e

so
f
tw
a
r
e

i
s

s
imp
ly
d
e
s
c
r
ib
ed
,

i
t
wou
ld
b
e

t
im
e

con
sum
in
g

fo
r

som
eon
e
w
i
th
v
e
ry

l
i
t
t
l
e

compu
t
e
r

sk
i
l
l
s

to
u
t
i
l
i
z
e

th
e

too
l
.
K
e
ep
in
g

th
e

sm
a
l
l
-
s
c
a
l
e

f
a
rm
e
r

in
m
ind
,

th
e

e
a
s
e
o
f
u
s
e

in

comp
a
r
i
son

to

Food
D
e
f
en
s
e

M
i
t
i
g
a
t
ion

S
t
r
a
t
e
g
i
e
s
D
a
t
ab
a
s
e
i
s

ab
s
en
t
.
How
ev
e
r
,

th
e
m
i
t
i
g
a
t
ion

s
t
r
a
t
e
g
i
e
s

a
r
e

b
a
s
i
c
a
l
ly

th
e

s
am
e

fo
r
bo
th

too
l
s

a
l
thou
gh

th
ey

a
r
e

in
t
end
ed

fo
r
d
i
f
f
e
r
en
t

l
ev
e
l
s

w
i
th
in

th
e

food

supp
ly

cha
in
.

I
t

i
s

r
e
comm
end
ed

th
a
t

th
e
FDA

s
Vu
ln
e
r
ab
i
l
i
ty
A
s
s
e
s
sm
en
t
Too
l
b
e
u
t
i
l
i
z
ed
by

sm
a
l
l
-
s
c
a
l
e
hyd
ropon
i
c

g
r
e
enhou
s
e
p
rodu
c
t
ion

to

a
s
s
i
s
t

in

th
e

r
e
co
gn
i
t
ion
o
f

vu
ln
e
r
ab
i
l
i
t
i
e
s
.
Th
e

thou
gh
t
p
ro
c
e
s
s

in
wh
i
ch

th
e

so
f
tw
a
r
e

t
ak
e
s

th
e
u
s
e
r

th
rou
gh

cou
ld
b
e
b
en
e
f
i
c
i
a
l

in

r
e
co
gn
i
z
in
g

th
r
e
a
t
s

in

a
v
a
r
i
e
ty
o
f

c
rop
p
rodu
c
t
ion

t
e
chn
iqu
e
s
,

how
ev
e
r
hyd
ropon
i
c
p
rodu
c
t
ion
w
a
s
no
t

con
s
id
e
r
ed

in
mod
e
l
d
ev
e
lopm
en
t
.

P
ropo
sed
GHAP
S
tanda
rd
s

fo
r
G
reenhou
se
Hyd
ropon
i
c
P
rodu
c
t
ion

H
e
r
e

I
p
ropo
s
e

an

in
t
e
g
r
a
t
iv
e
GHAP
mod
e
l

to:


To
in
t
e
g
r
a
t
e
th
e
mo
s
t
impo
r
t
an
t
e
x
i
s
t
in
g
t
e
rm
s
a
s
so
c
i
a
t
ed
w
i
th

a
g
r
i
cu
l
tu
r
a
l
p
r
a
c
t
i
c
e
s

in
to

g
r
e
enhou
s
e
hyd
ropon
i
c
p
rodu
c
t
ion
.
To
d
emon
s
t
r
a
t
e
how
GHAP
cou
ld
b
e
u
s
ed
a
s
a

too
l

in
a
c
comp
l
i
sh
in
g

su
s
t
a
in
ab
l
e

ru
r
a
l
d
ev
e
lopm
en
t
.

Id
en
t
i
fy
th
e
b
en
e
f
i
t
s
o
f
a
con
t
r
o
l
l
ed
env
i
ronm
en
t
in
r
edu
c
in
g

m
i
c
rob
i
a
l

r
i
sk
s
.
Id
en
t
i
fy
how
th
e
U
.
S
.
Gov
e
rnm
en
t
c
an
r
e
ev
a
lu
a
t
e
sub
s
id
i
e
s

in
ru
r
a
l

commun
i
t
i
e
s

suppo
r
t
in
g
d
iv
e
r
s
i
ty
wh
i
l
e
m
a
in
t
a
in
in
g

food

s
a
f
e
ty
.

In
t
e
g
r
a
t
e
food
s
a
f
e
ty
and
food
d
e
f
en
s
e
in
to
S
t
and
a
rd
Op
e
r
a
t
in
g

P
ro
c
edu
r
e
s

fo
r
e
a
s
e
o
f
und
e
r
s
t
and
in
g
.

D
emon
s
t
r
a
t
e

th
e
n
e
ed

fo
r

edu
c
a
t
ion

and

gu
id
an
c
e
.

A
SWOT
an
a
ly
s
i
s
w
a
s
p
e
r
fo
rm
ed
p
rov
id
in
g
a
comp
a
r
i
son
m
e
ch
an
i
sm
o
f
GHAP

to

s
t
and
a
rd
GAP
.






SWOT
Ana
ly
s
i
s
o
f
100%
D
ive
r
s
i
f
ied
Fa
rm
ing
P
ra
c
t
i
ce
s
In
co
rpo
ra
t
ing
P
ropo
sed

GHAP

Po
s
i
t
ive

S
t
reng
th
s
:
Op
t
ima
l
Ma
rk
e
t
ing

V
a
lu
e

(
lo
c
a
l
ly

g
rown
,

env
i
ronmen
t
a
l
ly

r
e
spon
s
ib
l
e
,

low
-
m
i
l
e
ag
e
d
i
s
t
r
ibu
t
ion
,

qu
a
l
i
ty
p
rodu
c
t
)
H
i
gh
Y
i
e
ld
s
Low

Inpu
t
s
D
iv
e
r
s
i
f
i
ed
P
ro
f
i
t
s
Comme
r
c
i
a
l

p
rodu
c
t
ion
h
a
s
b
e
en

id
en
t
i
f
i
ed

a
s

N
e
g
a
t
iv
e
Weakne
s
se
s
:

V
i
ewed

a
s

h
i
gh-
t
e
ch

and

non
-
o
rg
an
i
c

H
i
gh

in
i
t
i
a
l

co
s
t
s
L
a
ck
o
f

gov
e
rnmen
t

sub
s
id
i
e
s
L
a
ck
o
f
know
l
edg
e

p
ro
f
i
t
ab
l
e
L
e
s
s

l
abo
r

in
t
en
s
iv
e
Op
t
ima
l

g
row
th

env
i
ronmen
t

E
l
im
in
a
t
ion
o
f

an
ima
l

in
t
rodu
c
ed

p
a
thog
en
s
Oppo
r
tun
i
t
ie
s
:
Th
rea
t
s
:

Con
sume
r
s

w
i
l
l
ingn
e
s
s

to
p
ay

fo
r

qu
a
l
i
ty
,

s
a
f
e
p
rodu
c
t
s
Po
t
en
t
i
a
l

fo
r
Ag
r
i-
tou
r
i
sm

Supp
ly
o
f
h
i
gh-
v
a
lu
e

n
i
ch
e
ma
rk
e
t
s

B
r
and
ing

Oppo
r
tun
i
t
i
e
s
Dev
e
lopmen
t
o
f

Reg
ion
a
l
Cu
i
s
in
e
In
c
r
e
a
s
e
o
f
F
a
rm

D
i
r
e
c
t
S
a
l
e
s
Edu
c
a
t
ing

ru
r
a
l

commun
i
t
i
e
s
on

mak
ing
h
e
a
l
thy

e
a
t
ing

cho
i
c
e
s

Po
t
en
t
i
a
l

to
Ma
rk
e
t

a
s

O
rg
an
i
c

Po
t
en
t
i
al

fo
r

gov
e
rnmen
t

to

sub
s
id
i
z
ed

en
e
rgy

co
s
t
s

and/o
r
p
rov
id
e

a
l
t
e
rn
a
t
iv
e

en
e
rgy

sou
r
c
e
s

E
a
s
i
ly

ad
ap
t
ab
l
e

to

ch
ang
ing
p
a
t
t
e
rn
s
o
f

food

con
sump
t
ion

No

t
e
chno
log
i
c
a
l

ob
so
l
e
s
c
en
c
e

Rebu
i
ld

so
i
l

f
e
r
t
i
l
i
ty

Food
P
ro
t
e
c
t
ion

(
in
t
en
t
ion
a
l

con
t
am
in
a
t
ion

th
rough

food

de
f
en
s
e
)

H
i
gh
e
r

en
e
rgy

co
s
t
s
L
a
ck
o
f

gov
e
rnmen
t
a
l

suppo
r
t
Su
s
t
a
in
ab
l
e
d
ev
e
lopmen
t

co
s
t
s
Con
sume
r
v
i
ew
s
Med
i
a

GAP
v
s
.
GHAP

Th
e

in
t
e
g
r
a
t
ion
o
f
GAP

in
to

a
hyd
ropon
i
c

g
r
e
enhou
s
e
p
rodu
c
t
ion

sy
s
t
em

invo
lv
e
s

th
e

in
t
e
g
r
a
t
ion
o
f

th
r
e
e
m
a
jo
r
p
rov
i
s
ion
s
:


1
. Food

S
a
f
e
ty
2
. So
c
i
a
l
R
e
spon
s
ib
i
l
i
ty

3
. Su
s
t
a
in
ab
i
l
i
ty

(
e
conom
i
c

and

env
i
ronm
en
t
a
l
)


Th
e
r
e
a
r
e

fou
r
p
r
im
a
ry

compon
en
t
s
o
f
GAP

fo
cu
s
in
g
on
p
rodu
c
t
ion
and
p
ro
c
e
s
s
in
g
;

1
)
So
i
l
;
2
)
W
a
t
e
r
;
3
)
H
and
s
;
and
4
)
Su
r
f
a
c
e
s
.
Th
e
e
l
im
in
a
t
ion
o
f
so
i
l
,
w
a
t
e
r

t
r
e
a
t
ed
w
i
th

r
ev
e
r
s
e
o
smo
s
i
s

(RO
)
,

th
e

imp
l
em
en
t
a
t
ion
o
f
emp
loy
e
e
hy
g
i
en
e
p
r
a
c
t
i
c
e
s
,
and

s
an
i
t
a
t
ion
p
r
a
c
t
i
c
e
s
in
hyd
ropon
i
c
g
r
e
enhou
s
e
p
rodu
c
t
ion
a
l
l
en
t
a
i
l
con
t
ro
l
l
ab
l
e

r
i
sk
s

and

shou
ld
v
i
ab
l
e
,

sub
s
id
i
z
ed

a
l
t
e
rn
a
t
iv
e

to

f
i
e
ld
p
rodu
c
t
ion
.



Th
e
U
SDA
s
t
a
t
e
s

th
a
t

i
t

i
s
no
t
a

r
equ
i
r
em
en
t

to
p
e
r
fo
rm
a
s
ep
a
r
a
t
e
aud
i
t

fo
r
ev
e
ry

s
ep
a
r
a
t
e

commod
i
ty
g
rown
on

th
e

f
a
rm
,
how
ev
e
r
op
e
r
a
t
ion
s
m
ay

choo
s
e

to
do

so

i
f

th
ey
so
d
e
s
i
r
e

.
Th
e
U
SDA
fu
r
th
e
r
s
t
a
t
e
s
th
a
t
th
e
U
SDA
AM
S
po
l
i
cy
a
l
low
s

d
iv
e
r
s
i
f
i
ed
f
a
rm
in
g
op
e
r
a
t
ion
s
to
cov
e
r
a
l
l
th
e
commod
i
t
i
e
s
g
rown
on
th
e
f
a
rm

und
e
r
th
e
s
am
e
aud
i
t
sub
j
e
c
t
to
th
e
fo
l
low
in
g
cond
i
t
ion
s

,
how
ev
e
r
th
ey
w
i
l
l
b
e

sub
j
e
c
t

to
un
announ
c
ed
v
i
s
i
t
s
du
e

to

th
e

f
a
c
t

th
a
t

th
e

c
rop
s
h
av
e
d
i
f
f
e
r
en
t

s
e
a
son
s
:

Th
e
K
ey

to
GAP

i
s

to
d
ev
e
lop
an
ov
e
r
a
l
l
p
ro
c
e
s
s
b
a
s
ed
on
H
a
z
a
rd
An
a
ly
s
i
s
Con
t
ro
l

Po
in
t
s
(HACCP
)
f
rom
s
e
ed
to
con
sum
e
r
.
A
l
l
n
e
c
e
s
s
a
ry
gu
id
an
c
e
and
comp
l
i
an
c
e

shou
ld
b
e
m
a
in
t
a
in
ed

fo
r
th
e
p
ro
t
e
c
t
ion
o
f
pub
l
i
c
h
e
a
l
th
.
Mod
i
f
i
c
a
t
ion
s

fo
r
sm
a
l
l

f
a
rm
e
r
s
m
ay

in
c
lud
e

th
e

in
co
rpo
r
a
t
ion
o
f

th
e
mo
s
t
vu
ln
e
r
ab
l
e
,
h
i
gh
-
r
i
s
k
p
r
ev
en
t
ion

m
e
thod
a
s
d
e
s
c
r
ib
ed
b
e
low

in

th
e
p
ropo
s
ed
Good
Hyd
ropon
i
c
A
g
r
i
cu
l
tu
r
a
l
P
r
a
c
t
i
c
e
s

(GHAP
)

c
e
r
t
i
f
i
c
a
t
ion
.

Aud
i
t
P
ro
ce
s
s

fo
r
GAP
v
s
.
GHAP

GAP
GHAP
Food
Sa
fe
ty
-

P
rodu
c
t
ion
(Seed

to
Ha
rve
s
t
)

Food

S
a
f
e
ty
P
l
an
Con
s
id
e
r
ed

a
n
e
c
e
s
s
i
ty
T
r
a
c
e
abi
l
i
ty
o
f

th
e
p
rodu
c
e

f
rom

s
e
ed

to
F
rom

s
e
ed

to

con
sum
e
r
th
e

sp
e
c
i
f
i
c

f
i
e
ld

g
rown

R
e
co
rdk
e
ep
in
g
Sou
r
c
e
s

fo
r

s
e
ed
,

equ
ipm
en
t
,

nu
t
r
i
en
t
s
,
p
a
ck
a
g
in
g
m
a
t
e
r
i
a
l
s
,

e
t
c
.
)
S
i
t
e
H
i
s
to
ry

and
M
an
a
g
em
en
t


No
t

a
s
C
ru
c
i
a
l
C
rop
P
ro
t
e
c
t
ion

f
rom
Env
i
ronm
en
t
Mo
s
t

S
ecu
r
e

H
a
rv
e
s
t
in
g
No

r
i
sk
o
f

so
i
l
p
a
tho
g
en
s
o
r

runo
f
f

R
e
c
a
l
l
P
ro
g
r
am
Wo
rk
e
r
H
e
a
l
th

and
Hy
g
i
en
e
P
e
s
t
i
c
id
e

and
Ch
em
i
c
a
l
U
s
e

Fo
r

a
l
l

commod
i
t
i
e
s
M
i
c
rob
i
a
l
Con
t
am
in
a
t
ion
NA

-

B
io
con
t
ro
l

and

env
i
ronm
en
t
a
l

con
t
ro
l
u
t
i
l
i
z
ed
w
i
th
in

th
e

g
r
e
enhou
s
e

W
a
t
e
r
Us
e

(
I
r
r
i
g
a
t
ion
,
po
s
t
-
h
a
rv
e
s
t
,

e
t
c
.
)
R
ev
e
r
s
e
O
smo
s
i
s

(RO
)
U
t
i
l
i
z
ed
,
No

n
e
ed

fo
r
po
s
t-
h
a
rv
e
s
t
w
a
s
du
e

to

so
i
l
l
e
s
s

m
ed
i
a
.

W
a
t
e
r
Qu
a
l
i
ty
R
i
sk
A
s
s
e
s
sm
en
t

T
e
s
t
e
r
P
r
e-
RO

and
Po
s
t-
RO
B
i-
annu
a
l
ly

So
i
l
Am
endm
en
t
s

NA
An
im
a
l
s
/W
i
ld
l
i
f
e
/L
iv
e
s
to
ck
NA
A
l
l

f
ru
i
t

and
v
e
g
e
t
ab
l
e
s

g
rown

indoo
r
s

L
and
U
s
e
&
L
and
U
s
e
H
i
s
to
ry
NA

Indoo
r
P
rodu
c
t
ion
s
o
f
F
ru
i
t
s

and

V
e
g
e
t
ab
l
e
s
Food
Sa
fe
ty
-

Ha
rve
s
t
and
Pa
ck
ing
A
c
t
iv
i
t
ie
s
F
i
e
ld
H
a
rv
e
s
t

and
F
i
e
ld
P
a
ck
in
g
NA

S
an
i
t
a
t
ion
p
r
a
c
t
i
c
e
s

and

emp
loy
e
e

Hy
g
i
en
e
on
ly
H
a
rv
e
s
t
in
g
Con
t
a
ine
r
s
&
Equ
ipm
en
t

A
l
l

con
t
a
in
e
r
s

and

equ
ipm
en
t

a
r
e

s
to
r
ed

in
s
id
e

and

i
f

any

too
l
s

a
r
e
n
e
ed
ed

(
r
a
r
e
ly
)

th
ey

a
r
e

s
an
i
t
i
z
ed

T
r
an
spo
r
t
a
t
ion
o
f
P
rodu
c
e
D
i
s
t
r
ibu
t
ion

s
t
r
a
i
gh
t

to

con
sum
e
r
Hou
s
e
P
a
ck
in
g
F
a
c
i
l
i
ty
NA

P
a
ck
in
g

c
an

t
ak
e
p
l
a
c
e

in

d
e
s
i
gn
a
t
ed

a
r
e
a
w
i
th
in

g
r
e
enhou
s
e

Em
e
r
g
en
cy

c
l
e
an
up
P
ro
c
edu
r
e
s
Nu
t
r
i
en
t

sp
i
l
l
w
i
l
l
b
e
d
i
lu
t
ed
;
M
ino
r

CCP
und
e
r
HACCP
W
a
t
e
r
U
s
e

in
P
a
ck
in
g
F
a
c
i
l
i
ty
I
f

app
l
i
c
ab
l
e
d
ep
end
in
g
on

c
rop
;
RO

u
t
i
l
i
z
ed
T
r
e
a
tm
en
t
o
f
P
ro
c
e
s
s
in
g
W
a
t
e
r
NA

A
lw
ay
s
mon
i
to
r
ed

th
rou
gh

en
t
i
r
e

p
ro
c
e
s
s

(
S
e
ed

to
Co
n
sum
e
r
)
S
an
i
t
a
t
ion
P
ro
g
r
am
/G
en
e
r
a
l

In
t
e
g
r
a
t
ed

in
to
d
a
i
ly

SOP

s

Hou
s
ek
e
ep
in
g
Wo
rk
e
r
H
e
a
l
th

and
Hy
g
i
en
e

M
i
c
rob
i
a
l
/P
a
tho
g
en
Con
t
am
in
a
t
ion

E
l
im
in
a
t
ion
P
ro
c
edu
r
e
s
D
a
i
ly
P
e
s
t
Con
t
ro
l

S
t
i
cky
C
a
rd
s
,
Cov
e
r
ed
T
r
a
sh
c
an
s
;

p
rop
e
r
d
i
spo
s
a
l

and

s
an
i
t
a
t
ion
p
r
a
c
t
ic
e
s

Con
t
a
in
e
r
s
Mu
l
t
ip
l
e
Con
t
a
in
e
r
u
s
e

i
s

e
l
im
in
a
t
ed

So
i
l

con
t
am
in
a
t
ion

e
l
im
in
a
t
ed
on

c
rop

and

con
t
a
in
e
r
s
.

Food
P
ro
te
c
t
ion
Food

S
a
f
e
ty
P
l
an
In
co
rpo
r
a
t
ion
o
f
Food
D
e
f
en
s
e

in
to





SOP

s
Food
D
e
f
en
s
e
P
l
an
In
co
rpo
r
a
t
ion
o
f
Food
D
e
f
en
s
e

in
to





SOP

s

Cha
ra
c
te
r
i
s
t
i
c
s
R
e
gu
l
a
to
ry
Gu
id
an
c
e
Po
s
s
ib
l
e
R
e
gu
l
a
to
ry
Gu
id
an
c
e

Imm
ed
i
a
t
e

t
e
rm

in
t
en
t
ion

(no
t

su
s
t
a
in
ab
l
e
)

E
xp
e
r
i
en
c
e
b
a
s
ed
A
im
ed

to

S
t
and
a
rd
i
z
a
t
ion

(
Shou
ld

d
e
f
in
i
t
e
ly

app
ly

to

impo
r
t
ed

food
s

and

comm
e
r
c
i
a
l
p
rodu
c
e
r
s
)

B
a
s
e
s

fo
r

In
c
en
t
iv
e
s

(
gov
e
rnm
en
t

sub
s
id
i
e
s
,

e
t
c
.
)

Fu
tu
r
e
,

lon
g

t
e
rm

a
im
s

E
xp
e
r
i
en
c
e

and
V
i
s
ion
B
a
s
ed
Ind
iv
idu
a
l
i
z
ed

suppo
r
t
in
g

th
e

imp
l
em
en
t
a
t
ion
o
f
b
e
s
t

so
lu
t
ion

f
a
rm
-
w
id
e

Po
s
s
ib
l
e
b
a
s
e
s

fo
r

In
c
en
t
iv
e
s
,
bu
t

m
a
in
t
a
in
s
b
a
s
e

fo
r

aw
a
rd
s

(
s
a
f
e
,

lo
c
a
l
,

su
s
t
a
in
ab
l
e
)

F
i
x
ed
R
e
gu
l
a
t
ion
s
L
ivin
g
do
cum
en
t
s
,

s
t
and
a
rd
s
,

e
t
c
.

T
a
r
g
e
t
ed

to
p
a
r
t
i
cu
l
a
r

s
e
gm
en
t
s
o
f

M
e
e
t
s

th
e
d
em
and
s
o
f

ru
r
a
l

p
rodu
c
t

ch
a
in
d
ev
e
lopm
en
t
,

and

lo
c
a
l

supp
ly

ch
a
in
s
.
S
e
l
f
Aud
i
t
s

/Gu
id
an
c
e
/Too
l
s

S
t
and
a
rd
Op
e
r
a
t
in
g
P
ro
c
edu
r
e

S
t
and
a
rd
Op
e
r
a
t
in
g
P
ro
c
edu
r
e

in
co
rpo
r
a
t
in
g
GAP
/GHAP

HACCP
R
e
comm
end
ed
HACCP
H
i
gh
ly
R
e
comm
end
ed
S
e
l
f
-
Aud
i
t
Qu
a
r
t
e
r
ly
R
ev
i
ew
o
f

SOP

s
T
e
s
t
in
g

P
ro
c
edu
r
e
s

SWOT
An
a
ly
s
i
s

(
sp
e
c
i
a
l
ty
n
i
ch
e

c
rop
s
,

c
rop

ev
a
lu
a
t
ion
s
,
m
e
e
t
in
g

con
sum
e
r

d
em
and
s
,
d
iv
e
r
s
i
ty
o
r

add
i
t
ion
o
f
n
ew

p
rodu
c
t
,
d
a
i
ly
p
ro
c
edu
r
e
s
,

e
t
c
.
)

Communi
ty
Edu
c
a
t
ion

S
e
s
s
ion
s

Con
c
lu
s
ion

Food

i
s
b
e
in
g

in
c
r
e
a
s
in
g
ly

impo
r
t
ed

f
rom
d
ev
e
lop
in
g
coun
t
r
i
e
s
wh
e
r
e
p
rodu
c
t
ion

and
su
rv
e
i
l
l
an
c
e
s
t
and
a
rd
s
a
r
e

low
e
r

th
an

tho
s
e

fo
r
g
row
e
r
s

in

th
e
Un
i
t
ed
S
t
a
t
e
s
.

W
e
h
av
e
r
e
t
a
i
l
e
r
s
th
a
t
c
l
a
im
th
ey
a
r
e
suppo
r
t
e
r
s
o
f
lo
c
a
l
a
g
r
i
cu
l
tu
r
e
,
how
ev
e
r

m
a
in
t
a
in
p
rodu
c
t

th
a
t
con
t
a
in
U
.
S
.


C
e
r
t
i
f
i
ed
O
r
g
an
i
c
L
ab
e
l
in
g

and

in
sm
a
l
l
p
r
in
t

con
t
a
in
s

th
e
wo
rd
s
A
P
rodu
c
t
o
f
Ch
in
a

.
Th
e
po
in
t
b
e
in
g
,
w
e
do
no
t
know

i
f
ou
r

food
i
s
s
a
f
e
.
Th
e
gov
e
rnm
en
t
h
a
s
r
a
i
s
ed
con
c
e
rn
s
th
a
t
th
ey
a
r
e
no
t
s
t
a
f
f
ed
to

m
a
in
t
a
in
a
l
l
bo
a
rd
e
r
p
ro
to
co
l
s
and
m
a
in
t
a
in

s
a
f
e
ty

coun
t
ryw
id
e
.

I
t

s
e
em
s

s
en
s
e
l
e
s
s

to
sp
end

fund
s
th
a
t
w
e
do
no
t
h
av
e

in
o
rd
e
r
to
p
ro
t
e
c
t
ou
r
bo
a
rd
e
r
s
,
wh
en
w
e

shou
ld

b
e
p
ro
t
e
c
t
in
g
ou
r
sm
a
l
l

f
a
rm
e
r
s
.

Th
e

so
lu
t
ion

to

th
i
s

i
s

to

a
c
t
on

a

commun
i
ty

l
ev
e
l
.



Produ
c
e

i
s
e
xpo
s
ed

to
n
a
tu
r
a
l
ly
o
c
cu
r
r
in
g
,
b
io
lo
g
i
c
a
l
h
a
z
a
rd
s

in

th
e

so
i
l
,
w
a
t
e
r
,
and

a
i
r
.
Th
e
po
t
en
t
i
a
l

r
i
sk

fo
r
cont
am
in
a
t
ion

i
s

in
c
r
e
a
s
ed
by
p
ro
du
c
t
ion
p
r
a
c
t
i
c
e
s
u
s
in
g

m
anu
r
e

fo
r

f
e
r
t
i
l
i
z
e
r
and
hum
an
h
and
l
in
g
(p
r
e
-
h
a
rv
e
s
t
and
po
s
t-
h
a
rv
e
s
t
)
o
f
f
i
e
l
d

p
rodu
c
t
s
.
In
co
rpo
r
a
t
in
g
hyd
ropon
i
c
p
rodu
c
t
ion

fo
r

l
e
a
fy
g
r
e
en
s
,
con
s
id
e
r
in
g
th
ey

a
r
e
th
e
mo
s
t
vu
ln
e
r
ab
l
e
,
e
sp
e
c
i
a
l
ly
w
i
l
l
m
in
im
i
z
e
th
e
s
e
con
t
am
in
a
t
ion
con
c
e
rn
s

th
rou
gh
p
ro
t
e
c
t
ed
c
ropp
in
g

in
an
op
t
im
a
l
g
row
in
g
env
i
ronm
en
t
u
t
i
l
i
z
in
g
p
rop
e
r

s
an
i
t
i
z
a
t
ion
m
e
t
hod
s
.

W
e
n
e
ed
to
mov
e

f
a
s
t
e
r

in
th
e
d
ev
e
lopm
en
t
o
f
too
l
s
on
a
sm
a
l
l-
s
c
a
l
e
p
rodu
c
t
ion

l
ev
e
l

in

f
i
gh
t
in
g
p
a
tho
g
en
r
edu
c
t
ion

f
rom
an
im
a
l
w
a
s
t
e

to
p
rodu
c
e
,
env
i
ronm
en
t
a
l

f
a
c
to
r
s
and
con
t
am
in
a
t
ion
con
c
e
rn
s
.
D
e
con
t
am
in
a
t
ion
o
f
p
rodu
c
e
r
em
a
in
s
a

ch
a
l
l
en
g
e
and
w
i
l
l

con
t
inu
e

to

r
em
a
in
a

ch
a
l
l
en
g
e
.
D
em
and
in
g
GAP
S
t
and
a
rd
s
A
lon
e

w
i
l
l
pu
t

sm
a
l
l

f
a
rm
e
r
s
ou
t
o
f
bu
s
in
e
s
s

and
do
e
s
no
t

gu
a
r
an
t
e
e

s
a
f
e
ty
o
f
ou
r

food
.
A
t

a

m
in
imum
,
a

comb
in
a
t
ion
o
f
HACCP
and
GHAP

in
to
a
S
t
and
a
rd
Op
e
r
a
t
in
g
P
ro
c
edu
r
e

shou
ld
b
e

r
equ
i
r
ed

fo
r

sm
a
l
l
-
s
c
a
l
e
p
rodu
c
t
ion
o
f
any
k
ind
.


Th
rou
gh

th
e

in
fo
rm
a
t
ion

p
r
e
s
en
t
ed
,
th
e
gov
e
rnm
en
t

c
an

l
e
ad

in

suppo
r
t
in
g

sm
a
l
l

f
a
rm
e
r
s
,
e
sp
e
c
i
a
l
ly

in

ru
r
a
l

commun
i
t
i
e
s
,

th
rou
ghou
t

th
e
U
.
S
.

Re
fe
ren
ce
s

B
enn
e
t
t
,
B
l
ak
e
,
B
i
l
l
Thomp
son
,
W
ad
e
Po
lk
,

J
a
son

John
son
,
B
r
end
a
Du
ckwo
r
th
,

and

S
t
an
B
ev
e
r
s
.

SWOT
Ana
l
y
s
i
s
:

Id
en
t
i
f
y
ing
You
r

S
t
r
eng
th
s
,
W
ea
kn
e
s
s
e
s
,

D
ep
a
r
tm
en
t
o
f
A
g
r
i
cu
l
tu
r
a
l
E
conom
i
c
s
,
T
e
x
a
s

Oppo
r
tun
i
t
i
e
s
and
Th
r
ea
t
s
.

Coop
e
r
a
t
iv
e
E
x
t
en
s
ion
,
T
e
x
a
s
A&M
Un
iv
e
r
s
i
ty
.

S
ep
t
emb
e
r
2005
.
On
l
in
e
.

CDC
D
iv
i
s
ion
o
f
Foodbo
rn
e
B
a
c
t
e
r
ia
l

and
My
co
t
i
c
D
i
s
e
a
s
e
s
.

h
t
tp
:
/
/www
,
cd
c
.
gov
/n
c
zv
ed
/d
fbmd
/d
i
s
e
a
s
e
_
l
i
s
t
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