FIGURE 1. Food safety communicator perceptions of general, knowledge, monetary, and training challenges that SVS food processors face and their importance for achieving compliance with the PCHF Rule. All data are available in TABLE S2. TABLE 7. Lead instructor perceptions of how challenging SVS food processors find sections of the FSPCA PCHF course to understand and implement Percentage of respondents Not at all Validation procedures Hazard analysis Verification procedures Supply chain controls Developing written operating procedures Process controls Recall plan development Allergen controls Sanitation controls Number of respondents 168 Food Protection Trends May/June 5 5 Slightly 5 10 15 10 10 10 20 20 Moderately 10 25 25 25 40 40 40 35 45 20 Very 60 50 55 35 45 40 40 35 35 Extremely or definitely 25 25 10 25 5 10 5 5