Identification should include facilities engaged in

Process/Skill Questions:

What are the risks to animal slaughtering and processing facilities?
What are the vulnerabilities of animal slaughtering and processing facilities?
What are the assets affected?
What are examples of meat byproducts?
How is animal fat rendered?
What types of facilities are used to slaughter and process livestock?
What are the risks of these facilities with respect to a cyberattack?
How much oversight does, or should, the USDA have over thwarting a scare (e.g., bovine spongiform encephalopathy [BSE], commonly known as mad cow disease) to preclude a public reaction?