Professional Documents
Culture Documents
Gr e enhou s e
Hyd
ropon ic
P
rodu
ction :
Th
e
Ev
alu
ation
of
Too
ls
,
Me thod s
and
Guidan
ce:
A
SWOT
An
aly
sis
P at r ic i a
Tripp
Submi
t t ed
to
cho sen
Facu l ty
Gr adu at e
Comm it t e e
Memb e r s
o
f
th e
Vir gin i a
Po
lyt e chn i c
In st itu t e
and
St at e
Un iv e r si
ty
In
p
ar ti al
fu l f i
llm ent
o
f
th e
requ i r em en t
s
fo r
th e
d
egr e e
o
f
M a s t e r
o
f
S c i en c e
In
Ag ri cul tu r al
and
Lif e
S ci en c e s
Jo
seph
E
i f e r t,
PhD ,
Adv iso
r
Dou g
P
f e iff e r
,
PhD
Eri c
Won g,
PhD
Ap r il
11,
2012
Bl a ck sbu r g,
VA
G reenhou se
Hyd
ropon ic
P
rodu
ction:
Eva lua
tion
o
f
Too
ls,
Method s
and
Gu
idan ce
:
A
SWOT
Ana
lys
is.
P
atr
ic
ia
T
ripp
Ab
stra
ct
Hyd ropon i c
c rop s
a r e
g row in g
popu l a ri 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 zin g
th e
n e ed
o f
su s t ain ab l e
and
s a fe
food
pr a ct i c e s.
Hyd ropon i c
produ c tion
i s
con s id e r ed
a
‘h i gh -‐
t e ch ’
produ c tion
sy s tem
to
m any
sm al l
fa rm e r s.
Th e
n e ed
to
div e r s ify
rem a in s
w i th in
th e
farm e r’ s
m ind ,
wh i l e
re gu l ato 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 try
gu id an c e
ch an g es.
Th e
r e c en t
imp l em en t ation
o f
th e
Food
Sa f ety
Mod e rn i z ation
A ct
h a s
sm al l
f a rm e r s
in
f e a r
of
b ein g
pu sh ed
ou t
of
th e
supp ly
ch ain .
Hyd ropon i c
c rop
p rodu c tion
c an
p rov id e
th e s e
sm all
f a rm e r s
w ith
th e
oppo r tun ity
to
r em ain
d
iv er sif i ed ,
wh il e
produ cin g
th e
yi e ld s
ne c e s s a ry
to
m e e t
th ei r
mon et a ry
n e ed s
.
Th e
du al
pu rpo s e
o
f
th i s
pap e r
i s
to
p rov ide
in si gh t
on
th e
n e ed
in
m ain t a in in g
div e r s i ty
a cknow l ed gin g
th e
sm all
f a rm e r’ s
v alu e s ,
wh i le
in co rpo r a tin g
n ec e s s a ry
food
s af ety
and
food
d e f en s e .
Th e
ev alu a tion
and
d et e rm in a tion
o
f
th e
mo s t
v
a lu a bl e
too l s
and
gu id an c e
w as
m ad e .
Keywo rd s
:
hyd ropon i
c,
susta
inab le
f a rming
,
ag r
icu ltu
ral
educ at ion
,
b
iodive
rsity ,
imp rov ed
yi
eld
s,
food
s af
ety
,
food
def
ense,
t r a
c e ab
il
ity
,
food
p
rote
ction,
too ls
,
me thod
s,
gu id anc
e
In
trodu
ction
Foodbo rn e
m i c rob i a l
ri sk s
ar 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 tt emp t s
to
con tro l
th e se
risk s ,
th e
gov ernm en t
h a s
es t ab l i sh ed
th e
Food
S a f ety
Mod e rn i z a tion
A c t
(F SMA )
of
2010 .
C rop
p ro t ec tion
comb in e s
th e
con c e rn s
re g a rd in g
food
s a f e ty
and
food
de f en s e
con c ern s
th rou gh
m and a t in g
th e
uti li z a tion
o
f
Good
A g r i cu ltu r a l
Pr a c t i c e s
(GAP )
St and a rd s.
A s
sm a ll
fa rm e r s
a r e
b e in g
pu sh ed
ou t
of
th e
food
ch a in ,
th e
n e ed
fo r
fu rth e r
edu c ation
on
a lt ern at iv e
c rop
m ethod s
e x i s ts.
Add i
tion a lly ,
th e
n e ed
fo r
th e
edu c ation
on
r
i sk
as s e s sm en t s
and
pro t e ct in g
wh a t
they
p rodu c e
e xi s t s.
A s
food
l e gi s l ation
ch an g es ,
so
do e s
ou r
food
supp ly
ch a in .
Con sum e r
w an ts
and
n e ed s
ch an g e
r ap id ly .
Th e
Sm al l
f a rm e r
mu st
b e
cr e at iv e
in
find in g
th e
m e an s
to
comp e t e
with
th e
‘b i g
guy s’,
fo cu s in g
on
a
lo c al
l ev el
.
Commun ity
Suppo rtiv e
A g ri cu l tu r e
(C SA )
i s
ga in in g
popu l a ri ty ,
how ev e r
con sum er
dem and s
in clud e
ve ri fi c a t ion
of
s af e
food
pu r ch a s e s.
At
tim e s ,
th rou ghou t
ou r
supp ly
ch ain ,
comm e r ci al
en t i
ti e s
a r e
ut ili z in g
m a rk e tin g
effo rt s
en su r in g
th e
con sum e r
th a t
th e i r
produ ct ion
in co rpo r at e s
all
p
r e c au tion 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 at ion .
A s
n ew
t e chno lo g i es,
l ik e
g r e enhou s e
hyd ropon i c
p rodu c tion
sy s t em s
,
g ain
popu l a r ity
in
th e
p rodu ct ion
of
s a f e,
pro 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 il 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 tr en g th s ,
We akn e s s e s ,
Oppo r tun i t i e s
and
Th r e at s
( SWOT )
in
th e
ev a lu a tion
of
too l s
o ff 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 all
f a rm e r
d em and s.
Th e
SWOT
An aly 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
of
it s
u s e,
no t
r equ i r in g
sp e c i fi c
tr a in in g
o r
so ftw a r e
.
SWOT
an a ly s e s
h av e
b e en
p rov en
an
ef f e c tiv e
too l
in
st r a t e gi c
p l ann in g,
fo r
m any
y e a rs,
h av in g
th e
po t en ti al
to
con t ribu t e
to
sm a ll
p rodu c tion
th rou ghou t
ou r
food
ch ain
supp ly .
Th i s
p ap e r
d emon st r a t e s
th i s
e a s e
of
u s e
in
d e t e rm in in g
th e
ben e f it s
of
too l s
av a i l ab l e.
Mee ting
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 al 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 al thy
food s.
St a t e s
a r e
ind iv idu ally
ev alu a tin 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,
et c.
F am ili e s
ar e
st a rt 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 ithou t
th e
know l ed g e
of
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 ll in g
lo c al.
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 ei r
food
i s
com in g
from
and
w an t
p roo f
o f
s a f e ty .
Food
t r a c e ab ili ty
h a s
now
b ecom e
a
d em and
fo r
th e
con sum e r.
Sm a ll
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 ely
a r e
too
sp r e ad
ou t
and
b e com e
con fu s in g.
Sm al l
f a rm e r s
h av e
b e en
f a c ed
w i th
th e
ch a ll en g e s
of
n ew
t e chno lo gi e s,
th e
f e a r
of
GMO
c rop
produ ct ion ,
and
now
w i th
th e
f a c t
th ey
c anno t
a ffo rd
to
comp ly ,
th e r e fo r e
c anno t
comp e t e .
Edu c a tin 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 ti z ed .
M e thod s
of
in t erv en t ion
w il l
b e
cru ci a l
in
econom i c
su c c e s s
cr e a t in g
a
d em and
fo r
hyd ropon ic
p rodu c t ion .
Cu r r en tly ,
d i r e c t
p rodu c t
m a rk et 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 ely ,
th e
wo rd s
“l iv in g ” ,
“ho t
hou s e ”,
“p e s ti c id e -‐
f r e e ”
and
“h ei rloom ”
a r e
wo rd s
to
d e s cr ib e
g row in g
pro 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 ll
o f
th em
s e ek
to
add r e s s
th e
fund am en t al
in fo rm a tion
p rob l em
and
th e
n e ed
fo r
app rop r i at e
in c en tiv 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 ca l
a s
it
sound s.
Ch an g e s
in
d em and
and
supp ly
w i ll
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 tion .
In t e rv en tion s
in
con sum e r
d em and
a r e
m ad e
eve ryd ay ,
(i. e.,
c e r t if i ed
o r g an i c ) .
Th e r e
i s
a
d e fin i t e
ne ed
fo r
po t en t i a l
m a rk e t
in t e rv en tion s
in
m a rk etin g
o
f
hyd ropon i c al 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 tion s
a r e
d e f in ed
and
di s tin gu i sh ed
il 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 at ion
o f
GHAP ,
sm all -‐
s c al e
hyd ropon i c
p rodu c e r s
shou ld
h av e
th e
op t ion
of
di s t ribu t in g
p rodu c t s
to
any
ou t l et
th a t
th e i r
yi e ld s
a
llow
w i th in
a
s et
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 ato ry
s t and a rd s
as
comm e r c i al
p rodu c e r s.
GHAP
c e r ti f i c a tion
p rov id e s
a ll
n e c e s s a ry
st and a rd s
in
s af e,
pro t e c t ed
food
p rodu c t ion
on
a
lo c al
l ev el.
Add re s s ing
the
Need
fo r
Fa rme r
Edu ca tion
F a rm e r
edu c a tion
is
n e ed ed
to
e l im in at e
out r a g e
on
al l
l ev e l s.
Th ey
a r e
und e r
p r e s su r e
from
indu s t ry
l e ad e r s
to
adop t
p r a c t i c e s
th at
th ey
a r e
un f am il i a r
w i th
d ai 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 eld s
a r e
d e c r e a sin g
w i th
sm a ll
f a rm e rs.
Th e s e
a r e
g row in g
con c e rn s
a t
al l
supp ly
ch ain
l ev e l s.
W i th
a
b
i t
of
edu c a tion
and
vi sion ,
lo c a l
ru r al
commun i t i e s
c an
b e com e
su st a in ab l e
and
f e el
con fo r t ab l e
w i th
th e i r
pr a c t i c e s.
All
edu c at ion al
m a t e r i al
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
of
con fu s in g
‘h i gh -‐
t e ch ’
d i a l e c t,
wh il e
c l e a rly
d e f in in g
wh a t
d i r e c tly
p e r t a in s
th e
i r
op e r a tion .
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 at ion
th a t
w il l
c au s e
fu rth e r
con fu sion
o r
con c e rn .
Th e
impo r t an c e
of
th e
edu c at ion al
s e s sion s
w ill
b e
to
e lim in a t e
p an i c.
Fo r
th i s
r e a so n,
“An
Edu c a t ion al
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 ili ty
and
food
d ef en s e
i s
n e ed ed .
Th i s
edu c a tion al
gu id e
shou ld
o f f e r
gu id an c e
in co rpo r a t in g
a ll
food
p ro t e ct ion
compon en t s
in to
a
s in gl e
S t and a rd
Op e r a tin g
P ro c edu r e
( SOP ’ s )
w a s
d ev elop ed .
W e
ne ed
to
ACT
–
no t
REACT .
Ra t iona le
fo r
Sma l l
Fa rme r
In te rven tion
o f
Food
Sa fe ty
Mode rn i za tion
A ct
At
som e
l ev e l,
th e r e
i s
alw ay s
r e a son ab l e
r a tion a l e
fo r
po l i cy
in t e rv en t ion
wi th in
th e
a g r i cu l tu r al
s e c to r.
Th e
gov e rnm en t
m ak e s
th e
b e st
d e ci s ion s
b a s e
on
th e
gr e a t es t
popu l a t ion
a t
ri sk
in
pub l i c
h e a l th
p ro t e ction
effo r t s
.
W e
h av e
to
alw ay s
r em emb er,
if
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
tak e
th e
tim e
to
f i x
i t.
No
on e
p e r son
i s
aw a r e
of
all
f a c to r s
th a t
le ad
to
c e r t a in
po li c i e s,
r e gu l at ion s
and
s t and a rd s.
F a c to r s
th a t
c an
pl ay
a
ro l e
m ay
b e
r el a t ed
to
th e
d ev elopm en t
of
n ew
t e chno lo g i es,
in f r as t ru c tu r e
d ev elopm en t ,
th e
co r r e c tion
o f
m a rk et
f ailu r e s,
e conomy ,
p r ic e
st ab ili z at ion ,
food
s e cu ri ty ,
pub l i c
h e a l t h
al 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 st
go e s
on .
Food
supp ly
d em and s
a r e
con t inuou s ly
ch an gin g
wo rldw id e,
th e r e fo re
r e gu l a tion s
a r e
l ik ely
to
con t inu e
to
ch an g e.
Th e
adop tion
o f
in t e rv en tion
o ft en
r e su lt s
in
an
in t e rv en t ion
of
an
in t e rv en t ion .
Type
of
In te rven t ion
Examp le s
P
roc
ess
S
tand
ard
s
• Spec ify
how
produ cts
a r e
produ c ed
(i
.e.
,
inpu ts )
Mand
ato
ry
D
isc
losu
re
• Spec ify
s e
lf
det erm in ation
o
f
accep t ab le
ri sk s
(ORM
fo r
food
defen s e )
P
rov
iding
in fo
rma
tion
to
th e
pub
lic
• Info rm ing
con sume r s
o
f
how
to
avoid
ri sk s
a t
home ;
Sub sid i zing
hyd ropon i c
produ c tion
show ing
suppo r t
of
s af e,
qu ali ty
produ ct s
while
me e ting
con sume r
demand
fo r
food
pro t e c tion .
• Gov e rnmen t
suppo r t
P
rov
iding
in fo
rma
tion
to
th e
f a rme
rs
• Info rm ing
f a rme r s
th a t
th ey
hav e
a
choi c e
in
produ c t ion
sy s t em s
and
th e
resou r c e s
to
comp et e.
• Gov e rnmen t
suppo r t
Edu
cat
ion
• Prov id ing
in fo rma t ion
to
th e
commun i ty
memb er s
and
f a rme r s
ensu ring
th ey
und e r s t and
th e
chall eng e s
and
th e
f a c t
th at
GAP
alon e
do e s
no t
gu a r an t e e
s af e
food .
• Ensu ring
th a t
f a rme r s
a re
prov id ed
through
edu c at ion
and
comp r eh end
the
in fo rma t ion
giv en
to
th em .
Too
ls
and
Gu
idan
ce
Made
Ava
ilab
le
by
the
U
.S
.
Gove
rnmen
t
1
. Guid
an c e
fo r
Indu stry
(FDA
&
U SDA )
2
. GAP/GHP
(FDA )
. HACCP
3
(s e a food ,
m e at
,
f ruit
ju i c e
cu r r en t
ly)
(FDA
&
USDA
)
4
. Food
D ef en s e
Mi ti g a
tion s
St r at e gi e
s
Da t
aba s e
(FDA )
5
. Food
Vu ln e r ab i lity
A
ss es sm en t
Too l
(FDA )
Gu
idan
ce
fo r
Indus
try
Th e
Gu id an c e
fo r
Indu s t ry
a r e
indu s try
sp ec ifi c
r e comm end ed
gu id elin 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
be
us e
as
a
s t a r tin g
po in t
fo r
th e
d ev elopm 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 ety
in i t i ativ e
by
P r es id en t
C
lin ton
in
1997 ,
th e
FDA
and
U SDA
i s su ed
th e
Gu idan c e
fo r
Indu s t ry:
Gu id e
to
M in im i ze
M i c rob ia l
Food
Sa f e t y
Ha za rd s
fo r
F r e sh
F ru it s
and
V eg e tab l es .
Th is
g uid an c e
is
common
to
th e
g row in g
,
h a rv e s tin g,
w a sh in g,
so r tin g,
p a ck in g,
and
t r an spo r tin g
of
mo st
f ru i t s
and
v e g et ab l e s .
It
i s
con sid e r ed
s c i en c e -‐
b a s ed
gu id an c e,
and
i s
cu rr en tly
no t
r e gu l a t ed .
In
2009
th e
FDA
r el e a s ed
and
add i tion a l
dr a f t
v er sion
fo r
th e
Gu idan c e
of
Indu s t r y:
Gu id e
to
M in im i z e
Mi c rob ia l
Food
Sa f et y
Ha za rd s
o
f
L ea f y
G r e en s.
Th i s
gu id an c e
i s
to
b e
u til 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
all
p rodu c e r s
b ecom e
f am il i ar
w i th
th es e
Gu idan c e
of
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 ls
th rou ghou t
th e
food
indu s try .
Eva
lua
tion
o
f
Imp lemen
ting
GAP/GHP
at
a
Sma
ll
Fa
rm
Leve
l
Good
A g ri cu l tu r a l
P r a ct i c es
and
Good
H and l in g
Pr a ct i c e s
(GAP /GHP )
w e re
d ev elop ed
in
an
e ffo 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 elop er s
of
th e
GAP
C er ti fi c ation
P ro g r am
w e r e
cl e a rly
mind fu l
of
trad it ion a l
c rop
g row in g,
w i thou t
con sid e r in g
o r
r e comm end in g
al t ern at iv e
c rop
p rodu c tion
sy st em s,
no r
su s t ain ab l e
so lu t ion s
fo r
sm all
f arm er s
in
imp l em en t in g
th e s e
st 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 rio r ity ,
a s
i t
is
with
sm al l
farm e r s
in
th e
p rodu c tion
of
qu al i ty
h e a
l th
food .
Inpu ts
th a t
ar e
cu rr en tly
b ein g
u s ed
in
ou r
supp ly
ch ain
(p e s t i c id e s,
fun g i cid e s,
et c. )
h av e
m ad e
ou r
soil s
s
ick .
W e
n e ed
to
fo cu s
ou r
at t en t ion
tow a rd
h e a l thy
so il s,
a s
w e
con tinu e
to
add r ess
pub l i c
he al th
con c e rn s
m ain 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 si r ab l e
y
i eld s
und e r
cu r r en t
pr a cti c e s
.
Th e
p r ev en tion
o
f
m i c rob i a l
con t amin at ion ,
if
in
th e
fo r e fron t,
w il l
a
llow
fo r
gr e at er
lo c al
m a rk e t ab i li ty
o f
hyd ropon i c a lly
p rodu c ed
v e ge t ab l es
m e etin g
con sum er
d em and s.
SWOT
Ana ly si s:
Food
Sa fe ty
+
Awa rene s s
A
SWOT
an aly s i s
w a s
p e rfo rm ed
hi gh l i gh t in g
po s sib l e
con c e rn s
of
sm all
f a rm e r’s
as
th ey
con s id e r
th e
imp l em en t a tion
of
GAP .
SWOT
Ana ly s i s
+
Awa rene s s:
GAP/GHP
Po
sit
ive
N
ega
tiv
e
S
treng
ths
:
Weakne
sse
s:
• The
gov ernmen t
is
• Gen e r a l
l a ck
of
know l edg e
and
the
driv ing
fo r c e .
und e r s t and ing
on
th e
con c ep t s
o
f
• Ex
t en s ion
offi c e r s
GAP
and
th e
ob j e c t iv e s.
are
av ail ab l e
to
a s s i st
• Farme r ’ s
a r e
un ab l e
to
v
i su al i z e
th e
in
t r an sition ing .
ben e f it s
o
f
imp l emen t ing
GAP
du e
to
• St
and a rd i z a tion
cost
r e st r a in t s
( aud i t s,
• Meet s
con sume r
imp rov emen t s,
e t c. ).
demand
fo r
qu ali ty ,
• Farme r ’ s
c anno t
und e r s t and
th e
sa
f e
produ ct.
econom i c
ben e fi t s
su ch
a s
me e ting
• Brand ing
con sume r
d emand s
oppo r tun i t
i e s
• Farme r ’ s
c anno t
a c c ep t
th a t
th e r e
are
no
gu a r an t e e s
in
pri c e
prem ium s.
• The
do cumen t ing
and
p ap er
t r a il s
seem
ov e rwh elm ing .
• Sma ll
f a rmer ’ s
a r e
d ep end en t
on
th e
midd l eman
and
a r e
un awa r e
o
f
dire ct
ma rk e ting
oppo r tun it i es.
• Ch al leng e s
fo r
d
i r e c t
ma rk e ting
in clud e
f a rm
lo c a t ion
and
log is ti c s.
• Farme r’ s
find
i t
ch a ll eng ing
to
ch ang e
th e i r
mind s et
from
E co -‐
div e rs i ty .
• Slow
c er ti f i c a tion
p ro c e s s
• Aud it
• Sma l
l
fa rme r s
a r e
no t
con s ciou s
o f
th e
con sume r
awa r en e s s
of
GAP
stand a rd s.
• Con fu sion
on
th e
d emand s
of
th e
Food
Saf e ty
Mod e rn i z ation
A ct
(FSMA )
Oppo
rtun
itie
s:
Th
reats
:
• GAP
i s
al r e ady
in
• H i
gh e
r
en e rgy
co st s
pla c e
• Ab senc e
o
f
in c en tiv e s
o
r
p
ric e
• Out sou r cing
t e s ting ,
premium s.
labo r a to r i e s,
• Sho rtag e
of
aud ito rs
and
meeting
aud i t ing
and
deadl
in e s
.
ce rti fi c at ion .
• Cr ea t ion
o
f
Asso ci ation s
to
a s si s t
in
th e
pro c e s s.
AWARENESS
• Imp rov emen t
o
f
qu al ity
and
• A u di ti n g
produ c tiv i ty
( in
some
c a s e s
w ith
• Do cum en t ation
know l edg e
o
f
inpu t s
Simp l i fi ed
and
r ebu i ld ing
so il
he al th )
• In cr e a s in g
Con sum e
r
• Ab s en c e
of
D em and
in c en t iv e s
o r
pri c e
prem ium s
on
cer ti fi ed
produ ct s.
• Co s t
vs.
B en e fit s
• Con sume r s
wil
lingn e s s
to
p ay
fo r
• Edu c a tion
qu al ity ,
s a f e
produ c t s
• Food
Pro t e c t ion
• ACT
–
don ’ t
REACT
(in t en tion a l
con t am in a t ion
th rough
food
def en s e )
HACCP
a
s
a
S
tanda
rds
Ba
sed
App
roa
ch
Th e
u
ti li z a tion
o f
th e
H a z a rd
An aly s i s
and
C r it i ca l
Con t ro l
Po int s
(HACCP )
w i ll
en abl e
th e
sm al l -‐
sc al e
hyd ropon i c
g r e enhou s e
p rodu c e r
to
d emon st r at e
th e ir
comm i tm en t
to
food
s a f e ty
and
cu s tom er
s at i s f a ct ion .
I
t
i s
tim e
to
in t e g r a t e
th e
r e al i
t ie s
o
f
a
ch an g in g
wo rld .
HACCP
i s
al r e ady
w id ely
r e co gn i z ed
in
th e
food
indu st ry
as
an
e
f fec tiv e
app ro a ch
to
e st ab l
i sh in g
good
produ ct ion ,
good
san i t at ion ,
and
m anu f a c tu rin g
pr a cti c e s,
wh i ch
shou ld
be
m ain t a in ed .
Th rou gh
fo cu s
in g
on
th e
h az a rd s
th a t
af f ect
food
sa f e ty
and
mi c rob i al
con t am in ation ,
HACCP
sy st em ati c ally
id en ti fi e s
th e s e
h
a z a rd s
by
s et tin g
up
c
r i
t ic al
con t ro l
lim it s
at
c r i ti c a l
po in t s
th rou ghou t
p rodu c t ion .
HACCP
i s
bu i lt
a round
th e
fo l low in g
s ev en
pr in cip l e s:
1
. An a ly si s
of
food
h a z a rd s
in c lud in g
b
io lo gi c al ,
ch em i c a l
o r
phy s ic al;
2
. Id en t if i c a t ion
of
c ri ti c a l
con t ro l
po in t s
su ch
a s
s e ed ,
nu t r i en ts ,
s an i ti z a t ion ,
s to r a g e,
r e co rdk e ep in g ,
and
d
i st r ibu tion .
3
.E st ab li shm en t
o
f
c ri ti 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 es:
fo r
e x amp l e,
h a rv e st
to
d
i s t r ibu tion
s to r a g e.
4
. Mon i to r in g
of
th e s e
cr i ti c al
con t ro l
po in t s ;
5
.E st ab li shm en t
o
f
co rr e c t iv e
a c tion s ;
6
.K e ep in g
r e co rd s;
and
7
. Sy s t em at i c
and
r e gu l a r
aud i tin g
of
th e
sy s t em
in
p
l a c e
by
ind ep end en t
th ird
p a r ty
c e rt i f i c a tion
bod i e s.
SWOT
Ana ly s i s:
Food
Sa fe ty/De fen se
Po
sit
ive
N
ega
tiv
e
S
treng
ths
:
Weakne
sse
s:
• Uti
liz a tion
a s
a
• Cos
t
o
f
Imp l emen t at
ion
regu l ato ry
too l
• Esuri en c e
th at
al l
CCP
’s
h
ave
b
een
• Can
be
app l i ed
to
iden t ifi ed .
con tro l
any
s t ag e
of
the
food
sy st em
• Widely
r e cogn i z ed
• Rel
i e s
on
pr ev en tion
and
id en ti fi c ation
o
f
CCP
’ s
• V er
ifi c ation
o
f
sys
t em
p
ro c es s e s
• Du a
l
U
s e
Oppor
tunitie s:
Th
rea
ts:
• Ab
il
ity
to
• Mi
su se
–
No t
des
i gn ed
to
r ep la c e
demon st r a t e
managemen t
de
cision
mak ing
comm itmen t
to
food
relat
iv e
to
cho i
ce
o
f
inpu t s,
produ c t
sa
fety
.
marketing .
• Improv e s
r eli ab ility.
• Having
to
choo se
betwe en
• Inc
r e
a s ed
demand .
regulato ry
comp li an c e
and
manage ri al
de ci
sion
fo r
produ c t
succes s.
• Al
low s
some
fl ex
ib ili ty
fo r
managemen t
cho i c e
Re commenda tion s :
HACCP
i
s
al r eady
a
fam i
li ar
too l
u s ed
with in
th e
food
indus t ry .
It
i
s
h
igh ly
r e comm end ed
fo r
u s e
with in
sm a ll -‐
s c al e
p rodu ction ,
e spec
i ally
hyd ropon i c
g r e enhou s e
produ ct ion
in
r edu c in g
th e
r
i sk s
of
m i c rob ia
l
con t am in ation .
M an agem en t
mu st
us e
p
r e c au tion s
in
ev alu atin g
ri sk s
v er su s
cos
ts
fo r
mi ti g ation .
I t
i s
recomm end ed
th a t
mo re
th an
on e
p er son
p e rfo rm
a
HACCP
ev alu a
tion
and
comp ar e
r e su lt s
of
id en tifi ed
ri sk s
and
mi ti g a tion
s tr at e gi es.
The
Food
De
fen
se
M
itiga
tion
S
tra
teg
ies
Da
taba
se
(FDA
)
In t rodu c tion
Th e
Food
D ef en s e
Mi t i ga tion s
S
t r at egi es
D
a t ab as e
too l
w a s
d
ev elop ed
by
th e
FDA
to
p rov id e
gu id an c e
in
p
ro t
e c tin g
ou r
food
f rom
in ten tion a l
con t am in at
ion .
How ev e r,
it
i s
fo cu s e s
m a in ly
on
food
pro c e s sin g
f
a c
ilit i e s
.
Th e
d at ab ase
wo rk s
by
th e
u s e r
inpu t tin g
ce rt ain
‘nod e s
’
p er ta in in g
to
th eir
bu s
in es s
.
How ev e r
th is
i s
v ery
lim i t ed
and
i s
up
to
th e
u s e r
to
id en t ify
po t en t i a
l
vu lne r ab i li ti e s.
Thi s
tool
p rodu c e s
th e
s am e
in fo rm a tion
as
th e
FDA ’ s
Vuln e r ab ility
Asse s sm en t
Too l
as
de s c rib ed
b e low .
Fo r
th e
pu rpo s e
of
ev a lu a tion ,
sp ec ific
‘nod e’
inpu t s
fo r
th e
ev alu at ion
of
th e
too l
ar e
illu st r at ed
b elow :
Inpu t
Node
#1 :
Ma te r ia l s/Wa te r
1
. Se
cu re
all
water
tr e a tmen t
supp li e s
(fi lt e
rs,
m
in eral s,
ch em i c als
)
2
. Re
st r ic t
ma in ten an c e
and
wa t er
t r ea tmen t
sy st em
a c c e s s
to
au tho ri z
ed
emp loye
e s.
3
. Se
cu re
al l
water
sy s t em
cl e an ing
supp li e s
4
. Fo
r
non-‐ pub l
ic
pot ab l e
wa t e r
sou r c es,
r estri ct
a cce s s
to
we llh e
ad,
sp ring ,
ci s
tern
,
a s
we
ll
a s
pump ing ,
fil t
ering ,
sto r ag e
and
pip ing
sy stem s
5
. F en c e
of f
app rop r i at e
a r e a
a round
th e
we l lh e ad / sp ring
to
m in im i z e
po s s
ib l e
in t en tion al
surf a c e
con t am in ation
(m in imum
a r e a
50
f t.
r ad iu s )
6
. P rot e c t
pump ing
sy s t em
con t ro l s
w i th
sw ip e
c a rd s,
ciph e r
p ad s
or
b iome t ri c
con t ro l s
7
. Fo r
al l
po t ab l e
wa t e r
sy st em s ,
r e s t r i ct
a c c e s s
to
pump ing ,
s to r ag e ,
p ip ing
and
t r e a tmen t
syst em s
(to
in clud e
fil t er ing )
a s
we l l
a s
a i r
sou r c e s
fo r
pr e s su r i z a t ion
8
. En su r e
th at
any
wa t er
sy s t em
mod i f ic a tion s
ma in t a in
b a ck flow
p ro t e c tion
9
. D es
i gn
o r
mod i fy
wa t e r
sy s t em
to
min im i z e
ob s cu r e
a c c es s
po in t s
( e . g .
unu s ed
valv es ,
t e es ,
and
n
ipp l e s )
10
.P rot e c t
t r e a tmen t
sy st em
con tro l s
with
sw ip e
c a rd s,
c iph er
p ad s,
or
biome t ri c
d ev i c e s
11
.S ecu r e
a ll
p
l an s /d r aw ing s / s ch ema ti c s
of
th e
wa t e r
sy s t em
12
.E stab li sh
a
ch em i c al
and
b
io log i c a
l
ba s el in e
wa t e r
pro fi l e
13
. Wheth e r
sou r c ed
pub l i cly
or
priv a t e ly ,
f r equ en t ly
t e s t
and
r e co rd
wa t e r
at t ribu t es
to
en su r e
adh e r en c e
to
s a f e ty
st and a rd s
and
comp a r e
r egu l a rly
wi th
b a s e lin e
p ro f i
l e
14
.L imi t
a c c e s s
to
sy st em
and
con t ro l s
and
supp l
i es
to
au tho ri z ed
emp loy e e s
15
. Ensu r e
th at
con t r ac to r s
fo r
wa t e r
sy st em
cl e an ing
and
ma in t en an c e
h av e
a
s e cu rity
p
l an
in
pla
c e
16
. Dev elop
a
p ro to co l
to
d e al
w i th
"su sp e c t "
wa t e r
.U
17 t
il
i z e
p e e r
mon i to r ing
fo r
emp loy e e s
au tho ri z ed
to
c l e an
o r
und e r t ak e
sy st em
ma in t en an c e
18
. Inst a ll
su rv ei ll an c e
c ame r a s
to
mon ito 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 er
i fy / aud i t
con t r a c to r
s e cu r ity
p
l an s
Node
#2
:
Gene
ral
In fo
rma
tion/Managemen
t
Se
curi
ty
Po l i cie s
and
P ro cedu re s
Ob
ject
ive :
Imp lemen t/augmen t
company
se cu r ity
ef fo r t s
to
m in im i ze
vu lne rab ili tie s
to
in
tentiona l
a ct s
o f
con tam ina tion .
1
. D ev elop
a
w ri t t en
s e cu rity
pl an
fo r
e a ch
comp any-‐ own ed
f a ci li 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 ity
ri sk s
in clud ing
food
hand ling /p ro c es sing
p ro c edu r e s
and
op e r a t ion s.
E s t ab li sh
app rop r i a t e
a c tion s
to
add r e s s
tho s e
r isk s.
2
. Commun i c a t e
and
di st r ibu t e
cop ie s
of
th e
s ecu ri ty
p
l an ,
or
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 si gn ed
r e spon s ib il ity
fo r
imp l emen t a tion
.
3
. T ak e
pre c au t ion a ry
s t ep s
to
s af egu a rd
comp any ’ s
s e cu r i ty
pl an
from
un au tho r iz ed
d i s clo su r e.
4
. Ma rk
s en s it iv e
s e cu r ity
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 lim in at e
s en s it iv e
in fo rma tion
f rom
you r
comp any
web
si t e.
6
. T ak e
app rop ri a t e
me a su r e s
to
pr ev en t
un au tho ri z ed
a c c e s s
to
co rpo r a t e
compu t er
sy s t em s.
. E
7 s t ab li sh
commun i c a tion
po l i ci es
fo r
r epo rting
and
r espond ing
to
su sp i c iou s
b eh av io r
o r
ev en t s,
in clud ing
wh i ch
emp loy e e s
shou ld
b e
con t ac t ed
to
immed i at ely
r epo r t
th r e a ts
and
in cid en t s.
8
. E s t ab li sh
an
eme rg en cy
p ro c edu r e
pl an
in clud ing
id en t ify ing ,
s eg r eg a t ing ,
and
s e cu r ing
a f f e c t ed
p rodu c ts
and
d
i s t r ibu t e
to
th e
app rop r i at e
ind ividu a l s
in clud ing
eme r g en cy
r e spon s e
p e r sonn el .
9
. E s t ab li sh
a
po l i cy
r eg a rd ing
emp loy e e
p e r son al
i t em s
on
th e
pr em is e s
e. g
.
pr es cr ip tion
d rug s,
food s
e t c .
(ou t sid e
d e si gn a t ed
e a t ing
a r e a s ).
10
.E s t ab li sh
a
po l i cy
r eg a rd ing
en t ry
and
s to r ag e
of
emp loy e e
b e long ing s
.E
11 s t ab li sh
pro 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
pa ck ag e s,
in c lud ing
cou ri e r
d e liv e ri e s .
12
.E s t ab li sh
a
po l i cy
to
en su r e
ad equ a t e
and
a c tiv e
emp loy e e
ov er si gh t,
to
in c lud e
c l e an ing
and
ma in t en an c e
st a ff,
con t r a c t
wo rk e r s,
da t a
en try
and
IT
suppo r t
st a ff
and
e sp e ci ally
n ew
emp loy e e s
13
.E s t ab li sh
an
eme rg en cy
ev a cu a t ion
pl an
and
in clud e
ac t ion s
to
pr ev en t
s e cu ri ty
b r e a ch e s
du r ing
ev a cu a tion .
14
. Mak e
app rop ri a t e
p e r sonn el
awa r e
of
24-‐ hou r
con t a c t
in fo rma t ion
fo r
lo c al ,
St at e
,
and
Fed e r a l
po l i c e /f i r e / r e s cu e /h e al th /home l and
s e cu ri ty
ag en ci e s .
15
. Ensu r e
th a t
s t a ff
i s
awa r e
of
who
to
con t a ct
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 ri ty
pl an
to
app rop ri a t e
s t a ff,
law
en fo r c emen t,
and
eme r g en cy
r e spond e r s.
17
. Col
l e c t
and
di spo s e
of
ou td a t ed
cop i e s
o
f
th e
comp any
s e cu ri ty
pl an
to
en su r e
th a t
i t
doe 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 eep
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 ring
r a i s ed
th r e a t
l ev el s.
( e. g.
,
po st
th e
thr 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
or
no ti fy
emp loy e e s
of
an
in c r e a s ed
thr e a t. )
20
. Ensu r e
th a t
supp l i e r s
a r e
l eg it ima t e
p rio r
to
a c c ep t ing
ma t e ri al s.
21
.U se
on ly
known
supp li 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
mea su r e s
in
th ei r
op e r a tion 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 al
n ew
supp li e r s .
23
. Invo lv e
supp li e r s,
a s
app rop r i a t e ,
in
you r
r i sk
r edu c t ion
prog r am .
24
. Imp l emen t
an
inv en to ry
con t ro l
sy s t em .
.E
25 stab l i sh
gu id e lin e s
fo r
inv e sti ga ting
p rodu ct ion
in t e r rup tion s.
26
.V erify
th e
u s e
of
an ti-‐ t amp e ring
d ev i c e s
su ch
as
t amp e r-‐
r e s i s t an t
c ab l e
lo ck s
or
s e al s
on
veh i c l e s,
con t a in e r s ,
and
r a il c ar s
th a t
supp ly
you r
f a c i l i ti e s.
27
.H av e
an
in t e rn al
commun i c a tion
sy s t em
to
in fo rm
and
upd a t e
s t a f f
abou t
r el ev an t
secu r ity
i s su e s .
28
.E stab 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 ti fy ing
a
med i a
spok e sp e r son ,
p r ep a r ing
g en e r i c
pr e s s
s t a t emen t s
and
ba 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 ri a t e
au tho r iti e s ) .
29
.E stab 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
chem i c a l s ,
in clud ing
l abo r a to ry
r e ag en t s.
. Inv
30 en to ry
and
lim 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 il i ty
to
on ly
tho s e
nec e s s a ry
fo r
th e
op e r a tion s
and
ma in t en an ce .
En su r e
th ey
a r e
p rop e rly
s e cu r ed
and
assi gn
cu stody
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 st an c e s
and
r e ag en t s
a s
f a r
away
from
food
pro c e s sing ,
h and ling
and
sto r ag e
a s
is
pr a ct i c a l.
32
.U se
p e s t i c id e s
in
a c co rd an c e
wi th
th e
F ed e r al
In s e c t i cid e
and
Rod en t i c id e
Ac t
33
. Inv e st 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 ti e s
and
r epo r t
unr e so lv ed
di s c r ep an ci e s
to
law
en fo r c emen t
and
pub l i c
h e al th
au tho ri ti e s
34
. Condu c t
s e l f
t e st
of
s e cu r i ty
me a su r e s
35
.E stab 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 tr a c to r s
and
vi s ito r s
36
.R ev is e
you r
comp any ’ s
s e cu r ity
p l an
a s
n e c e s s a ry
to
r e f l e c t
ch ang ing
ci 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 ri ty
pl an
to
condu c t
a
food
d e f en s e
aud it
in clud ing
exe r ci s e s
o r
p e n et r at ion
aud it s.
38
. Immed i a t e ly
r epo rt
a ll
su sp i ciou s
in fo rma tion
to
you r
lo c al
FB I
of fi c e
or
lo c a l
l aw
enfo r c emen t
of f i ci a l s
a s
sp e cif i ed
in
you r
comp any
s e cu ri ty
p
l an .
SWOT
Ana
ly sis
:
Food
De
fen se
SWOT
Ana
ly s
is:
Food
Defen se
M
it
iga t
ion
S
tra
teg
ies
Database
(FDA)
Po si
tive
Nega t
ive
S
treng
ths
:
Weakne
sse
s:
• Conta
ins
a
r ang e
o
f
• Only
W
indow s
comp atib
l e
prev
entativ e
• Limit ed
‘node
s’
( app
ro x
.
.
55
me a su res
fo r
produ c tion
s t ep s
.
manu factu r e r s,
• Repe t itiv e
to
Guidan c e
fo r
Indu st
ry
pro c esso rs,
Guid e s
;
FDA
comp i
l ed
m i ti g a tions
dist r ibuto r s
&
r e t
ail
from
th e s e
Gu id an c e
Do cumen t
s,
to
con s
id e r .
whi ch
we re
comp lied
fo rm
Indu stry
• Se a r chab l e
by
u
s ers
Inpu t s.
• Key
‘ s e ar ch
wo rds’
we r e
no t
obv iou s.
Oppo
rtun
itie
s:
Th
reats
:
• Addit
ion al
fo cu s
• Does
no t
wa lk
use r
th rough
th e
from
s eed
to
ent
i r e
food
ch a in
supp ly .
dis
tribu t
ion .
• Not
comp r eh en siv e
and
shou ld
b
e
ut
il
i z ed
a s
a
st a r t
ing
poin t
only .
User s
mu s t
b
e
mad e
awa r e
of
th i s
fact.
Re commenda tion s
:
In
g en er a l
,
th e
Food
Def en se
Mit i g ation
S trat e gi es
Dat ab as e
prov id es
gu id an ce
for
food
d
ef en s e
mit i gation
m ea su r es
sp ec ifi c
ally
fo r
m anu f a ctu r e rs
,
p
ro c es so rs,
di s tribu to r s
&
r e t ail
,
th e r efo r e
i s
no t
u
s e ful
in
ev alu at in g
pr e-‐
di s
tribu t ion
(seed
to
di s tribu tion )
def en se
pr ac t ice s .
It
i s
r ecomm end ed
fo r
th e
in tend ed
food
indu st ry
s e cto r s
on ly .
Th e
sam e
gu id an c e
c an
be
found
in
“Indu st 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
il
ity
A
sse
ssmen
t
Too
l
In t rodu c tion
Th er e
i s
a
grow in g
r e co gn ition
of
th e
impo rt an ce
o
f
a c c e ss in g
vu ln e r ab ili ti e s
wi th in
ou r
food
supp ly
ch a in ,
how ev e r
ch all en gin g
fo r
sm a ll
conv en tion 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 st r ation
ha s
d ev elop ed
a
so ftw ar e
too l
to
a ssi st
in
id en t
ify in g
vu ln e r ab l e
ar e a s
w i th in
a
food
sy s t em .
Sp ec i fi c al ly ,
th e
too l
w a s
util i z ed
in
ac c e s s in g
po s s ib l e
vu ln e r ab ili ti e s
in
g r e enhou s e
hyd ropon i c
p rodu ction .
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 at e
in to
th e
so f tw a r e.
Th e
CARVER
+
Sho ck
m ethod
w a s
ori gin al ly
a
f a c e-‐
to -‐
f a
c e
a ss e s sm en t
th a t
w a s
con s
id e r
cl a s si fi ed
fo r
us e
by
th e
U
. S.
m il it a ry .
Th e
m e thodo lo gy
w a s
r el e a s ed
fo r
pub li c
us e
in
2007 .
Th e
m ethodo lo gy
in c lud e s
br e ak in g
down
th e
food
sy st em
in to
nod e s
f rom
‘ f arm
to
t ab l e’
con t inuum .
Th e
u s e r
choo s e s
th e
mo st
app li c ab l e
‘nod e’
and
an sw e r s
a
li st
o
f
qu es tion s
p e rt ain in g
to
th at
sp e cifi c
‘nod e’.
Th e
so f tw a r e
as s e ss es
ea ch
‘nod e’
and
p rio r iti z e s
th e
mo st
vu ln e r ab l e
(s e e
F
i gu r e
1 ).
Th e
so ftw a r e
th en
p rov id e s
th e
us e r
with
su g g e s t ed
m i t i g a tion
st r a t e gi es.
Figu re
1:
P
rio r i
ti za tion
o
f
Vu
lne
rab
ili t
ies
SWOT
Ana
lys
is:
Food
De fen se
SWOT
Ana ly s is:
FDA
Vulne rab il
ity
A
sse s sment
Too
l
Po s itive
Nega
tive
S
treng
ths
:
Weakne
sse
s:
• Avai l abl e
f r e e
o
f
• Not
sp e cif i c
fo r
hydropon ic
cha rg e
on
FDA . gov
gre enhou s e
p
roduc tion,
th e r e
fore
• May
prov id e
may
l e ad
to
ov er sight
.
guid an c e
th rough
• Chang e
in
Gov e rnmen t
policy
though t
p ro c e s s e s
• Inc r e as ed
demand
for
vuln e r ab il i ty
as
s es smen t
too l
imp rov emen ts
• New
d
ist ribu tion
chann els
(sma l
l -‐
sca
l e)
U se r
Cha llenge s
Iden t if ied
1.
Imp l em en t
Hyd ropon i c
p rodu ct ion
in to
th e
too l .
2.
E lim in at e
th e
r ep e t i t iv en e s s
of
th e
u s e r
qu e s tion 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
us e r
qu e s t ion s ,
wh ich
w ill
th en
r e-‐
rou t e
to
app li c ab l e
qu e s t ionn a i r e.
4.
D ef in e
sm a l l,
m ed ium
o r
l a r g e
op e r a t ion s
allow in g
fo r
u s e r
inpu t
el im in a tin g
r ep et i tiv e
o r
unn e c e s s a ry
qu e s tion 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 tion
‘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 ll
th at
app ly )
p rov id ed
a
dropdown
li s t
th a t
did
no t
of f e r
op tion s,
a s
w e ll
a s
th e
us e r
b ein g
in s t ru c t ed
to
ch e ck
a ll
an sw e r s
th at
app ly
to
th ei r
op e r at 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 st
comp a r ab l e
produ ct ion
m ethod
to
hyd ropon i c
p rodu c t ion .
I t
w a s
in t e r e s tin g
th at
‘Aqu a cu l tu r e
w a t e r
sou r c e
w a s
li s t ed
und e r
m a t e ri al
sou rc e s
fo r
conv en t ion al
f a rm in g,
wh il e
th e r e
s e em ed
to
be
no
vu ln e r ab il ity
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 sin 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 al ly
w a s
ev a lu at 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 lthou gh
a
us e r
i s
allow ed
to
‘ r en am e’
th e i r
i con .
Th i s
b e com e s
con fu sin g
fo r
th e
us 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 sul t s
of
th e
ev a lu at 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 er
und e r s t and in g
of
th e
hypo th e si z ed
mod el
us ed
in
d ev e lopm en t.
Th e
ut i l
i z a tion
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 iti e s
i s
th e
mo st
v alu ab le
imp l em en t a tion
to
th e
mod e l.
Th e
too l
app e ar s
to
b e
indu s t ry
sp e ci fi c
how ev er
a sk s
th e
s am e
qu e s tion s
r ep et i tiv e ly
and
i s
no t
sp e c if i c
to
cho s en
c a t e go ry .
It
i s
cl ea r
th a t
th e
so ftw a r e
i s
d e si gn ed
fo r
comm e r ci al
produ c tion ,
a s
w e l l
a s
impo rts
and
e xpo rt s
p rov id in g
li t tl e
gu id an c e
on
a
sm al l -‐
s c a l e
produ c tion
l ev el .
Al thou gh
th e
con c ep t
of
th e
so f tw a r e
i s
simp ly
d e s c r ib ed ,
it
wou ld
be
t im e
con sum in g
fo r
som eon e
w i th
v e ry
li t t l e
compu t e r
sk ill s
to
u t i li z e
th e
too l.
K e ep in g
th e
sm all -‐
s c al e
f a rm e r
in
m ind ,
th e
e a s e
of
u s e
in
comp a r i son
to
Food
D ef en s e
Mi t ig at ion
St r a t e gi e s
D at 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 lly
th e
s am e
fo r
bo th
too l s
a lthou gh
th ey
a r e
in t end ed
fo r
d
i ff e r en t
l ev e ls
wi th in
th e
food
supp ly
cha in .
It
i s
r e comm end ed
th a
t
th e
FDA’s
Vu ln e r ab ili ty
As s e s sm en t
Too l
b
e
u
t i
liz ed
by
sm a ll -‐
s c al e
hyd ropon i c
g r e enhou s e
p
rodu c tion
to
a s si st
in
th e
r e co gn i t
ion
of
vu ln e r ab il iti es.
The
‘ thou gh t
p
ro c e s s’
in
wh i ch
th e
so ftw a r e
t ak es
th e
u
se r
th rou gh
cou ld
be
ben ef
ici al
in
r e co gn i z
in g
th r e at s
in
a
va ri ety
o
f
crop
produ ction
t e chn iqu es,
how ev er
hyd ropon i c
p
rodu ct ion
w as
not
con s id er ed
in
mod el
d
ev e
lopm en t.
P
ropo
sed
GHAP
S
tanda
rds
fo r
G
reenhou
se
Hyd
ropon
ic
P
rodu
ction
H e r e
I
propo se
an
in te gr at iv e
GHAP
mod el
to:
• To
in te gr at e
th e
mo s t
impo rt an t
e xi st in g
t e rm s
a s so c i a t ed
w ith
a g ri cu ltu r al
pr a c t i c e s
in to
g r e enhou s e
hyd ropon i c
produ c t ion .
• To
demon s tr at e
how
GHAP
cou ld
b e
u s ed
as
a
too l
in
a
c comp li sh in g
su s t ain ab le
ru r al
d ev elopm en t.
• Id en ti
fy
th e
b en e f its
o f
a
con t ro ll ed
env i ronm en t
in
r edu cin g
mi c rob i a l
ri sk s.
• Id en ti
fy
how
th e
U. S.
Gov e rnm en t
can
re ev alu at e
sub s
id i e s
in
ru r a
l
commun i t
i e s
suppo rtin g
d
iv e rs ity
wh i l e
m ain t a in in g
food
s a f ety .
• In t e g ra t e
food
s af ety
and
food
d ef en s e
in to
S t and a rd
Op e r a tin 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 at e
th e
n e ed
fo r
edu c at ion
and
gu id an c e.
A
SWOT
analys i s
wa s
pe rfo rm ed
prov id in g
a
comp a ri son
m e ch an ism
of
GHAP
to
st and a rd
GAP.
SWOT
Ana ly si s
of
100%
Dive r si fied
Fa rm ing
Pra c ti ce s
In co rpo ra t ing
P ropo sed
GHAP
Po
sit
ive
N
ega
tiv
e
S
treng
ths
:
Weakne
sse
s:
GAP
v s.
GHAP
Th e
in t e g r a t ion
of
GAP
in to
a
hyd ropon i c
g r e enhou s e
p
rodu ct ion
sy s t em
invo lv e s
th e
in t e g r a t ion
of
th r e e
m a jo r
p rov i sion s :
1
.
Food
S a f e ty
2
.
So ci al
R e spon s ib i l i ty
3
.
Su st ain ab il ity
( e conom i c
and
env ironm en t al )
Th er e
ar e
fou r
prim a ry
compon en t s
of
GAP
fo cu sin g
on
p rodu c tion
and
p ro c e ss in g;
1 )
So il ;
2 )
W a t e r;
3)
H and s;
and
4 )
Su r f a c es.
Th e
elim in a tion
o
f
so il,
w at er
t re a t ed
with
r ev e r s e
o
smo si s
(RO )
,
th e
imp l em en t at ion
of
emp loy e e
hy g i en e
pr ac ti c e s,
and
s an it ation
p r ac t ic e s
in
hyd ropon i c
gr e enhou s e
p rodu c tion
a ll
en t a il
con tro ll ab l e
ri sk s
and
shou ld
v
i ab l e,
sub s id i z ed
al t e rn a tiv e
to
fi eld
produ c tion .
Th e
U SDA
st a te s
th a t
‘i t
i s
no t
a
r equ ir em en t
to
p e r fo rm
a
sep a r a t e
aud i t
fo r
ev e ry
s ep a r at e
commod ity
grown
on
th e
f a rm ,
how ev e r
op e r at ion s
m ay
choo se
to
do
so
if
th ey
so
d e si r e ’
.
Th e
U SDA
fu rth 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
div e r s if i ed
fa rm in g
op e r at ion s
to
cov e r
all
th e
commod i ti e s
g rown
on
th e
fa rm
und e r
th e
s am e
aud i t
sub j e c t
to
th e
fo llow in g
cond it ion s’,
how ev e r
th ey
w il l
b e
sub j e ct
to
un announ c ed
v
is it s
du e
to
th e
f a ct
th a t
th e
c rop s
h av e
d
i ff e r en t
s e ason s:
Th e
K
ey
to
GAP
i s
to
d ev e lop
an
overa
ll
pro c e ss
ba s ed
on
Ha za rd
An aly s i s
Con trol
Po in t s
(HACCP )
from
se ed
to
con sum e r.
A l l
ne c e s s ary
gu id an ce
and
comp li an c
e
shou ld
b e
m ain t ain ed
fo r
th e
p ro tec
tion
of
pub li c
hea
l th .
Mod if
ic ation s
fo r
sm a
ll
f a rm er s
m ay
in clud e
th e
in co rpo r a
tion
o
f
th e
mo s t
vuln er ab l e ,
h
igh -‐
ri sk
pr ev en tion
m ethod
as
de s cr ib ed
below
in
th e
propos ed
Good
Hyd ropon i c
Agr icu l tu r a l
P
r a c t ices
(GHAP )
c e r tifi c a tion .
Aud
it
P
roce
ss
fo r
GAP
v
s.
GHAP
GAP
GHAP
Food
Sa fe ty
-‐
P rodu c tion
(Seed
to
Ha rve st)
Food
S a
fety
P
l an
✔ Con s id er ed
a
nece s sity
Trac e ability
o
f
th e
p
rodu c e
f rom
s e ed
to
✔ F rom
s e ed
to
con sum er
the
sp eci
fic
f i e
ld
g rown
Reco rdk eepin g
✔ Sou r c e s
fo r
s e ed,
equ ipm en t,
nu
t ri en ts,
pa ck a g in g
m at er
i a ls,
et c.
)
Si
te
History
and
M an a gem en t
✔
No t
a s
C
ru ci al
Crop
P
rotec tion
f rom
Env i ronm en t
✔ Mo st
S ecu r e
Harv e sting
✔ No
ri sk
o
f
so il
p
atho g en s
o
r
runo ff
Re
cal
l
P
ro g ram
✔ Fo r
al l
commod i ti e s
Wo
rke r
He a l
th
and
Hyg
i en e
✔M i c rob i a l
Con t am in a t ion
Pe
sti
cid e
and
Chem i c
al
U
se
NA
-‐
B io con t ro l
and
env i ronm en t al
con t ro l
ut i li z ed
w i th in
th e
g r e enhou s e
Wate r
Us e
( I r ri g at ion ,
po st -‐
h arv e st,
et c.)
✔ R ev e r s e
Osmo si s
(RO )
U til i z ed ,
No
ne ed
fo r
po s t-‐h a rv e s t
w a s
du e
to
so il l e s s
med i a.
Wate r
Qu ali ty
R i sk
As s e s sm en t
✔
T e st e r
Pr e-‐RO
and
Po st-‐ RO
Bi-‐
annu a l ly
Soi
l
Am endm en t s
NA
Anim al s /W i ld l if e /L iv es to ck
NA
A
l l
f ru i t
and
ve g e t ab l e s
grown
indoo r s
Land
U se
&
L and
Us e
Hi sto ry
NA
–
Indoo r
P rodu c tion s
of
Fru i t s
and
Ve g e t ab l e s
Food
Safe ty
-‐
Ha rve st
and
Pa ck ing
A c tiv i t ie s
Fi
eld
H arv e s t
and
Fi eld
P a ckin g
NA
–
S an i t a tion
p r a c t i c e s
and
emp loy e e
Hy gi en e
on ly
Harv e st in g
Con t a ine r s
&
Equ ipm en t
✔A ll
con t a in e r s
and
equ ipm en t
a r e
sto r ed
in sid e
and
i f
any
too l s
a r e
ne ed ed
(r a r ely )
th ey
a r e
s an i ti z ed
Tran spo rt at ion
o
f
Produ c e
✔D i st ribu tion
s t r ai gh t
to
con sum er
Hou s e
Pack in g
F ac i lity
NA
–
P a ck in g
c an
t ak e
pl a c e
in
de s i gn at ed
a r e a
wi th in
g r e enhou s e
Em e r g en cy
cl e an
up
Pro c edu r e s
✔ Nu t r i en t
sp il l
w i ll
b e
d
i lu t ed ;
Mino r
CCP
und e r
HACCP
Wate r
U se
in
P a ck in g
Fa cil ity
✔I f
app l i c ab l e
d ep end in g
on
c rop ;
RO
utili z ed
Trea tm en t
of
P ro c e s sin g
W at er
NA
–
A lw ay s
mon ito r ed
th rou gh
en ti r e
pro c e s s
–
( S e ed
to
Co n sum er )
Sani t ation
P ro g r am /G en e r al
✔ In t e g r a t ed
in to
d ai ly
SOP ’ s
Hou s ek eep in g
Work e r
H e al th
and
Hy gi en e
✔
Mi c rob i a l /P a tho g en
Con t am in a tion
El
im in at ion
Pro c edu r e s
D a ily
Pest
Con t ro l
✔
S ti cky
C a rd s ,
Cov e r ed
Tr a sh c an s;
prop e r
di spo s al
and
s an it a tion
p
r ac tic es
Con t a in er s
✔ Mu lt ip l e
Con t a in e r
us e
i s
el im in at ed
–
So il
con t am in a t ion
elim in a ted
on
c rop
and
con t ain e rs .
Food
Pro te c tion
Food
Sa f ety
Pl an
✔ In co rpo r a tion
o
f
Food
D ef en s e
in to
SOP ’ s
Food
D ef en s e
Pl an
✔ In co rpo r a tion
o
f
Food
D ef en s e
in to
SOP ’ s
Cha ra cte ri s ti c s
Regu l a to ry
Gu id an c e
Po s sib l e
R e gu l a to ry
Gu id an c e
Imm ed i at e
t e rm
in t en tion
(no t
Fu
tur
e,
lon g
t e rm
aims
sustain ab l e )
Experi en c e
ba s ed
Expe ri en c e
and
V
i sion
B as ed
Aimed
to
St and a rd i z at ion
( Shou ld
Indiv idu al iz ed
suppo r t in g
th e
def
init e ly
app ly
to
impo rt ed
food s
and
imp l em en t at ion
o
f
be st
so lu t ion
f a rm -‐
comm e r ci a l
p
rodu c er s)
wide
Bases
fo r
In c en t iv e s
( gov e rnm en t
Possib l e
b a s e s
fo r
In c en t iv es ,
bu t
subsid i e s,
et c .
)
maint ain s
ba s e
fo r
aw a rd s
(s a f e ,
lo c al ,
susta in ab l e)
Fi x ed
Re gu l a t
ion s
Livin g
do cum en t s ,
s t and a rd s,
et c.
T a rg et ed
to
p
art
i cul a r
s egments
of
Meets
th e
d em and s
of
ru r a l
p rodu c t
ch a in
developm en t
,
and
lo c a l
supp ly
ch a in s.
Sel
f
Aud it
s
/Guidanc e /Too l s
St and a rd
Op era
tin g
P
ro c
edur
e
Stand a rd
Op e r a tin g
P ro c edu r e
inco rpo r at in g
GAP /GHAP
HACCP
Re comm end ed
HACCP
Hi gh ly
R e comm end ed
S el f-‐
Aud it
Quart e rly
R ev i ew
of
SOP ’s
T e s t in g
Proc edu r e s
SWOT
An a ly s i s
( sp e ci a l ty
n
i ch e
c rop s,
crop
ev a lu ation s,
m e etin g
con sum er
dem and s,
d
iv e r si ty
o
r
add i tion
o
f
new
produ ct,
d aily
p ro c edu r es,
et c. )
Communi ty
Edu c a tion
S e s sion s
Con
clu
sion
Food
i s
b e in g
in c r e a s in gly
impo rt ed
f rom
d ev elop in g
coun t ri e s
wh e r e
p rodu ct ion
and
su rv ei l l an c e
st and a rd s
a r e
low er
th an
tho s e
fo r
g row e r s
in
th e
Un i t ed
St a t e s.
W e
h av e
r e t ai l e rs
th at
cl a im
th ey
a r e
suppo rt e rs
o f
lo c al
a g ri cu l tu r e ,
how ev e r
m ain t ain
produ c t
th at
con t ain
U. S.
“C e r ti fi ed
Or g an ic
L ab el in g ”
and
in
sm all
pr in t
con t a in s
th e
wo rd s
“A
Produ c t
of
Ch in a ” .
Th e
po in t
b ein g,
w e
do
no t
know
i f
ou r
food
is
s a f e .
Th e
gov e rnm en t
h a s
r ai s ed
con c ern s
th a t
th ey
a r e
no t
st a f f ed
to
m ain t ain
a
ll
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 ss
to
sp end
fund s
th at
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 er s,
wh en
w e
shou ld
b e
pro t e c t in g
ou r
sm a ll
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 ity
l ev el.
Produ c e
i s
e xpo s ed
to
n a tu r a lly
o ccu r rin g
,
b
io lo gi c al
h a z a rd s
in
th e
so il,
w at e r,
and
ai r.
Th e
po t en ti al
ri sk
fo r
cont am in at ion
is
in c r e a s ed
by
p ro du c tion
pr a c t i c e s
us in g
m anu r e
fo r
f e r tili z e r
and
hum an
h and lin g
(p re -‐
h a rv e s t
and
po s t-‐h a rv e st )
of
f i el d
p rodu ct s.
In co rpo r at in g
hyd ropon i c
p rodu c tion
fo r
l e a fy
gr e en s
,
con sid er in g
th ey
a r e
th e
mo s t
vu ln e r ab l e,
e sp e ci ally
w ill
m in im i z e
th e s e
con t am in ation
con c e rn s
th rou gh
p ro t e ct ed
c ropp in g
in
an
op tim al
grow in g
env i ronm en t
u tili zin g
p rop er
s an i ti z a t ion
m et hod s.
W e
n e ed
to
mov e
f a st e r
in
th e
dev e lopm en t
o
f
too l s
on
a
sm all-‐ s c al e
produ ct ion
l ev e l
in
f i gh tin g
pa tho g en
r edu ction
f rom
an im a l
w a s t e
to
produ c e,
env i ronm en t a l
f a c to r s
and
con tam in a tion
con c e rn s.
D e con t am in at ion
o f
p rodu c e
r em ain s
a
ch all en g e
and
wi l l
con tinu e
to
r em ain
a
ch a ll en g e
.
D em and in g
GAP
St and ard s
Alon e
will
pu t
sm a ll
f a rm e r s
out
o
f
bu sin e s s
and
do e s
no t
gu a r an t e e
s a f ety
of
ou r
food .
A t
a
min imum ,
a
comb in ation
o
f
HACCP
and
GHAP
in to
a
St and ard
Op e r at in g
P
ro c edu r e
shou ld
be
r equ i r ed
fo r
sm al l -‐
s c al e
p rodu ct ion
o
f
any
kind .
Th rou gh
th e
in fo rm ation
p r e s en t ed ,
th e
gov e rnm en t
c an
l e ad
in
suppo rt in g
sm a ll
f arm e r s,
esp e c
i a l
ly
in
ru r al
commun i t i es ,
th rou ghou t
th e
U
. S .
Re feren
ces
B
enn
ett
,
B
lak e,
B
il
l
Thomp son ,
Wad e
Po
lk,
J ason
John son ,
B
r end a
Du
ckwo r th,
and
St an
Bev e
rs.
“SWOT
Ana l y
si s:
Id ent
i f ying
You r
St reng th s,
W eaknes s e s,
Oppo r tun itie s
and
Th r ea t s”. D ep
a
rtm ent
of
A
gr i cu l
tu ral
Econom ics,
Tex as
Coop e r ativ e
Ex ten s ion ,
Tex as
A&M
Univ e r sity.
S ept emb e r
2005.
On lin e.
U
SDA
“GAP
&
GHP
Audi t
P
rogram
–
F ru i
t
and
V
ege
tab
les
”.
Un
ited
St a
tes
D
epa
rtm
ent
of
Ag ri cu ltu r e
.
(2011 )
.
http : / /www . am s.u sda
. gov /AM Sv1.0 /
STELPRDC5091326 .h tm l