Courtesy of Food Technology magazine, from "Defending the Food Supply," August 2005, Vol. 59, No.8....
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Food Defense Courtesy of Food Technology magazine, from "Defending the Food Supply," August 2005, Vol. 59, No.8. Food Technology is a publication of the Institute of Food Technologists, www.ift.org . In a Food Preparation and Service Setting
Courtesy of Food Technology magazine, from "Defending the Food Supply," August 2005, Vol. 59, No.8. Food Technology is a publication of the Institute
Courtesy of Food Technology magazine, from "Defending the Food
Supply," August 2005, Vol. 59, No.8. Food Technology is a
publication of the Institute of Food Technologists,
www.ift.org.www.ift.org In a Food Preparation and Service
Setting
Slide 3
On Sept 11, 2001 the U.S. was attacked
Slide 4
What Type of Harm Could Occur? Intentional delivery of a
harmful biological or chemical agent to the food supply system
could cause: Physical harm (illness or mortality) Economic
disruption Direct Indirect International Political unrest
Psychological harm loss of confidence in food supply
Slide 5
Missouri Restaurant Industry: Over 13,000 locations in the
state 2007 projections employment = 273,500 sales = $8.1 billion
Each $1 spent in MO restaurants = $1.38 in sales for other
industries Each $1 million spent in MO restaurants = 43.7 jobs Will
this Effect Missouri?
Slide 6
Case Study: Polonium 210 November 23, 2006 Alexander Litvinenko
died of acute radiation poisoning due ingesting a large dose of
Polonium 210. 1 st person to die of acute -particle radiation
effects Most likely mixed into tea Highly toxic Difficult to find
and identify
Slide 7
Supplies
Slide 8
Grapes of Wrath A terrorist group claimed to have contaminated
Chilean grapes with cyanide. Fruit was removed from U.S. stores,
consumers stopped purchasing Chilean fruit. Only 2 grapes were
found to have possible contamination. The threat caused $200-300
million in damages.
Slide 9
Distribution
Slide 10
Food Service
Slide 11
No Bleu Cheese Please! In 1984, members of an Oregon cult
intentionally contaminated restaurant salad bars with Salmonella
bacteria. They were attempting to influence an election. 751
individuals became ill, 45 were hospitalized.
Slide 12
Food Defense focuses on security, protecting the food supply
from intentional contamination. Courtesy of Food Technology
magazine, from "Defending the Food Supply," August 2005, Vol. 59,
No.8. Food Technology is a publication of the Institute of Food
Technologists, www.ift.org. www.ift.org
Slide 13
Is Food Defense Different than Food Safety? Food Defense
focuses on protecting the food supply from intentional
contamination. unintentional Food Safety (HACCP) focuses on
protecting the food supply from unintentional contamination. It can
help with, but is not a substitute for food defense.
Slide 14
Who Might Intentionally Contaminate an Food Service Facility?
Disgruntled employee/former employee Contract or temporary employee
Members of terrorist or extremist groups Truck driver Affiliate of
a competing facility Visitor to facility
Slide 15
Rats! Businessman poisons food of rival noodle shop with
Tetramine. Poisoning sickens 400 kills 49 (soldiers and school
children) Owner of rival Kindergarten contaminates lunch with
Tetramine Poisoning effects 70 kindergarteners and 2 teachers Rival
Chinese Businesses use banned rat poison containing Tetramine to
harm a competitors business
Slide 16
Potential Contaminants Biological Agents: Injure by causing
disease, or producing toxin. Chemical Agents: Injure through
toxicity to biological systems, or chemical burns to tissue.
Radiological Agents: Injure externally with radiation burns and
potentially deadly acute radiation sickness. Injure internally by
causing damage to internal organs.
Slide 17
What Makes an Attractive Agent of Intentional Contamination?
Long Incubation period Highly effective (Potent, toxic, virulent)
History of use (increases future chance of use Available (easily
produced in adequate quantity) Low traceability
Slide 18
Defense plans are encouraged but not required for farms and
most food establishments. Courtesy of Food Technology magazine,
from "Defending the Food Supply," August 2005, Vol. 59, No.8. Food
Technology is a publication of the Institute of Food Technologists,
www.ift.org.www.ift.org
Slide 19
Facilities Currently Required to Participate in Food Defense
All vendors providing food for USDA feeding programs must now be in
compliance with the Food Defense System.
Slide 20
Four Steps for Developing a Food Defense Plan Assess the
vulnerabilities Write a plan Evaluate the plan Maintain the
plan
Slide 21
Assess the vulnerabilities
Slide 22
Countermeasures are actions taken to shield vulnerable areas,
reducing the risk of intentional contamination.
Slide 23
Areas to Consider for Countermeasure Development Procedures
Facility Technology Personnel
Slide 24
Workforce Shipping and Receiving Visitors and Customers
Marketing Countermeasures for Procedures
Slide 25
Light it Lock it Limit Access Countermeasures for Facility
Slide 26
Write the Plan
Slide 27
Should such an event occur a timely and efficient response will
be critical to minimizing the damage.
Slide 28
Develop a Written Response Plan Plan for handling of
contaminated product Emergency Planning Facility Map Emergency
Contact Phone List Visitor Log Supplier/Customer Contacts Employee
Emergency Information
Slide 29
Handling of Contaminated Product Hold any food you suspect may
be contaminated Retained or recalled product will need to be stored
prior to disposal Storage will need to be separate from non
contaminated product Prepare a plan for disposal, to be reviewed by
FDA and state authorities FDA will witness the execution of the
plan
Slide 30
Caf Containment and Disposal Plan
Slide 31
Facility Map Name, address, and phone of owner/proprietor
Relationship of the facility to adjacent properties and/or
structures. Road access including transportation routes Perimeter
boundaries, include fences, and gates (with dimensions)
Slide 32
Facility Map continued Buildings, outbuildings, doors, windows,
AC/heating, ventilation Utilities (water, gas, electric, phones)
location and shutoff Septic System and drainage areas with
direction of flow Web sites such as Google Earth
www.earth.google.com
Slide 33
Utility shut offs Owner : Hal Hashslinger 1745 Crepe Circle
Cookstown, MO 65xxx H2OH2O H2OH2O H2OH2O H2OH2O H2OH2O H2OH2O
H2OH2O H2OH2O Facility Map H2OH2O H2OH2O H2OH2O Exterior door
H2OH2O H2OH2O Interior door Exterior door