Regardless of how and who initially denes the emergency, the food production facility may nd itself in emergency mode at some time. This emergency usually results in the urgent need to answer several questions, including the following: (1) Did the organism in the food come from my product manufacturing environment (e.g., my plant) or my growing eld? (2) How do I test for the organism? (3) Could it have originated from an ingredient? (4) Did my critical control points fail or are they valid?