Food Defense Courtesy of Food Technology magazine, from "Defending the Food Supply," - PowerPoint Presentation

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 Production or Processing Setting

Is Our Food Safe From Attack? Is Our Food Supply Safe From Attack ?

The U.S. government has declared the food and agriculture sector to be one of 17 critical national infrastructures vulnerable to intentional attack.

How is Food Supply a Critical Infrastructure? Most states produce 30% or less of what it’s residents eat.Most cities have only a 3 - 5 day food supply.The average person’s food travels 1,300 miles from farm to table.

Food Processing is Missouri’s Fastest Growing Industry In 2005 Missouri ranked 12th in value of food products shipped (2.8% of U.S. total).In 2002 Missouri had 556 food manufacturing establishments.

What Type of Harm Could Occur?Intentional delivery of a harmful biological or chemical agent to the food supplysystem could cause:Physical harm (illness or mortality)Economic disruptionDirect IndirectInternational Political unrest Psychological harm – loss of confidence in food supply

Case Study: No Bleu Cheese Please! In 1984, members of an Oregon cult intentionally contaminated restaurant salad bars with Salmonella bacteria.Attempted to influence an election.751 individuals became ill, 45 of those were hospitalized.

What is Food Defense?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 .

Is Food Defense Different than Food Safety? Food Defense focuses on protecting the food supply from intentional contamination.Food Safety focuses on protecting the food supply from unintentional contamination.

The HACCP System is Not Intended for Food Defense.HACCP considers agents that are known to occur in a specific process. Intentional contamination can involve unknown/unexpected agents.HACCP does not plan for the recall and storage of contaminated product .An initial vulnerability assessment is not addressed by HACCP.

Who Might Intentionally Contaminate a Food Product? Disgruntled employee/former employeeCleaning crew/temporary employeeMembers of terrorist or extremist groupsTruck driverCompetitorVisitor

Which Foods Could be Targeted? Targeted foods are likely:Mixed in large batchesUniformly mixed Have a short shelf life

Case Study: Where’s The Beef? 2003 A supermarket employee intentionally contaminated 200-250 lbs. of ground beef with a pesticide.92+ individuals became illAttempt to discredit supervisorDose per ¼ lb. burger potentially lethal Steven Adams Pittsburgh Tribune Review

Easily accessible A large serving sizeBe a good environment for the agent to grow or to preserve the toxin.Ready to eat Without tamper evident packaging Targeted Foods (Continued)

Targeted Foods (Continued) Be consumed by a “high risk population” or have an emotional impact factor

Potential Contaminants Biological Agents: Cause disease or produce toxinChemical Agents: Causes toxicity or burns Radiological Agents : Causes burns or radiation sickness

Case Study: One Lump or Two? November 23, 2006 Alexander Litvinenko died of acute radiation poisoning due ingesting a large dose of Polonium 210.Most likely mixed into his tea at a restaurant1st person to die of acute α-particle radiation effects Highly toxic Difficult to find and identify

What Makes an Attractive Agent of Intentional Contamination Incubation period/delayed effectHighly effectiveHistory of useStability in food conditionsAvailablePhysical Form of the material Low traceability

What Do Consumers Think About Food Defense?Following several major food recalls in the US, consumer surveys were conducted. 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 .

Consumer Confidence in Food Defense Systems After National Food Recalls Stinson et al., 2008

Who Do Consumers Believe is Responsible for Food Defense? Stinson et al., 2008

Who do Consumers Believe Should Pay for Food Defense? Stinson et al., 2008

Products That Consumers Believe Most Likely to be Intentionally Contaminated Stinson et al., 2008

Food Defense Plan 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 .

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.

Who Will Be Responsible? Designate a Food Defense Coordinator to develop, maintain and evaluate the Food Defense Plan.Make other staff aware of their responsibilities within the Food Defense Plan.

Five Steps for Developing a Food Defense Plan Assess the vulnerabilities Write a plan Evaluate the plan Maintain the plan

Assess the vulnerabilities Gather a team of key personnel to make the assessment.Think like someone who wants to harm your operation.Look for areas where contamination would be spread through normal operations.Look for sensitive areas that are not frequently observed.

Meat Plant Vulnerability Assessment

Countermeasures are actions taken to shield vulnerable areas, reducing the risk of intentional contamination. Countermeasures

Areas to Consider for Countermeasure DevelopmentProcedures FacilityTechnologyPersonnel

WorkforceShipping and ReceivingVisitors and Customers MarketingCountermeasures for Procedures

Light itLock it Limit AccessCountermeasures for Facility

Write the Plan Develop a countermeasure to defend each vulnerable point identified as high risk.Create a written plan including those countermeasures that are reasonable for the situation.Identify the individual who will implement the countermeasure. Set a timeline to implement the countermeasure.

Meat Plant Food Defense Plan

What if the Food Supply is Intentionally Contaminated ?Should such an event occur a timely and efficient response will be critical to minimizing the damage.

Develop a Written Response PlanPlan for handling of contaminated product Emergency PlanningFacility MapEmergency Contact Phone ListVisitor LogSupplier/Customer ContactsEmployee Emergency Information

Handling of Contaminated Product 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 FSIS and state authorities in case of an intentional contamination.FSIS would witness the execution of the plan.

Meat Plant Containment and Disposal Plan

Facility MapName, address, and phone of owner/proprietor Relationship of the facility to adjacent properties and/or structures.Road access including transportation routesPerimeter boundaries, include fences, and gates (with dimensions)

Facility Map continuedBuildings, outbuildings, doors, windows, AC/heating, ventilation Utilities (water, gas, electric, phones) location and shutoff Septic System and drainage areas with direction of flowWeb sites such as Google Earth www.earth.google.com

Parking Meat Plant Facility MapReceiving Shipping Drainage Processing H 2 0 Employee Entrance Main Gate 8ft. Delivery Gate 12 ft Electric/Gas Parking Paris Road Waco Road Perimeter fence Parking Trailer parking Parking Phone Septic A/C Heating Refrigeration Cold Storage Mizzou Meats Inc. 6715 Waco Rd. Columbia MO 65202 573-874-1289 Truck Exit 12 ft. Loading Dock Storage Visitor Entry A/C Heating

Emergency………………………………….……….911Columbia Police………………………………442-6131 Boone County Sheriff……............................442-6131Missouri State Highway Patrol………1-800-525-5555University Hospital…………………………...882-4141Poison Control………………………...1-800-222-1222Ameren UE…………………………….1-800-552-7583Centurytel ……………………………...1-800-824-2877Columbia Water and Light…………………...875-2555 FSIS 24 hour emergency number…...1-866-395-9701 FDA 24 hour emergency number……1-301-443-1240 Missouri Dept. of Health and Senior Services……………………….1-800-235-5503 Missouri State Emergency Management Agency…………………1-573-526-9100 Missouri Dept of Homeland Security..1-573-522-3007 Meat Plant Emergency Phone List

Name Address Affiliation DL # Phone Reason for visit Truman M. Tiger 256 Stringer Columbia MO Univ. of MO MO 456789 882-xxxx Tour Herbie N. Husker 765 Maize Lincoln NE Univ. of NE NE 123456 389-xxxx Espionage Willie K. Wildcat 451 Apple Manhattan KS K State KS 098763 645-xxxx Sales Call Meat Plant Visitor Log Name Home # Cell # Emergency Contact Contact # Reveille C. Aggie 456-xxxx 931-xxxx Lassie Comehome 456-xxxx Jay J. Hawk 666-xxxx 123-xxxx C.J. Chickenhawk 666-xxxx Judge B. Bear 675-xxxx 289-xxxx Grandma Grizzly 657-xxxx Sooner O. Schooner 653-xxxx 191-xxxx Lil Redwagon 653-xxxx Meat Plant Employee Emergency Contacts

Company Phone Contact Person Capital Consumers 573-634-xxxx Sue Snackstick Beefsteak Inc. 573-875-xxxx Frank Flatiron Company Phone Contact Person Truman’s Packing Inc. 573-657-xxxx Phil Flanksteak Koch 123-456-xxxx Sam Supplyline Meat Plant Supplier Contact List Meat Plant Customer Contact List

Evaluate the plan Make unannounced entrances at various checkpoints.Check locks in vulnerable areas.Check employee badges.Perform a mock recall. Test inventory procedures.

Maintain the plan Ensure that measures implemented continue to be effective.Train the employees regarding their effort in:PreventionDetectionResponseRe-evaluate the plan annually or as new products, processes or facilities change.

Not so Fresh SalsaKansas City area restaurant Customers became violently illOriginally not know it was contaminationRestaurant closed, employees laid offPerpetrators e arrested, restaurant reopenedOwner encouraged patrons to returnDiscounts Security CamerasRestaurant survived

Referenceswww.fsis.gov www.cfsan.fda.govwww.bt.cdc.govwww.dhs.gov www.dhs.ca.gov