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DETERMINING THE SCOPE OF THE PROBLEM AND SPECIFIC BEST PRACTICES THROUGH USE OF THE SYSTEMS (PROCESS) APPROACH

Use of the systems approach in problem solving and resolution is a technique for determining, in a chronological manner, the complexity, parameters and various components of the entire food system, the linkages and interactions between the components, the critical points of potential failure, and the successful methods used to avert disease and injury and promote good health. The system consists of two basic components: elements and processes. The elements include the actual flow of food from origin to consumption and the potential hazards at each step along the way. The processes include the various people, situations, activities, restrictions, and interactions that can affect the flow in a negative or positive manner.

Elements

To understand food protection at the local level, it is necessary to understand the entire flow of food from production to consumption and the special problems related to each part of the flow process. The food flow includes production, processing, packaging, transportation, storage, preparation, consumption, and disposal of the food and its byproducts.

 
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