Regardless of how and who initially denes 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?