Food Industry in Georgia Risks and Threats

1. Food Industry in Georgia Risks and Threats

2. Terminal Learning Objective: The participant will identify what agroterrorism means to the food industry, identify legislation and measures in place to help protect the food supply, and increase their knowledge of the process of risk assessment, risk management and risk communication. Enabling Learning Objectives: 1.1 Identify what agroterrorism means to the food industry. 1.2 Discuss legislation and become familiar with measures in place to help protect the food supply. 1.3 Identify steps in process of risk assessment, risk management and risk communication Slide 1-A

3. Objectives for Participants: • To identify what agroterrorism means to the food industry • To discuss legislation and become familiar with measures in place to help protect the food supply • To understand theprocess of risk assessment, risk management and risk communication Slide 2

4. Definition • “Agroterrorism” as it applies to the food processing industry is the intentional sabotage of a food product during processing, storage, or distribution with the intent to cause physical harm to the consumer, as well as economic harm to the production sector and the economy in general. Slide 3

5. Food Industry Risks • “For the life of me, I cannot understand why the terrorists have not attacked our food supply because it is so easy to do. I worry every single night about it.” (Tommy Thompson) • Sabotage during food production, processing, transportation and importation is considered to be relatively easy. • A potential terrorist might not have to actually do anything…just say that they did… to have an impact on the efficiency of the system. Slide 4

6. Bioterrorism Law of 2002 • Public Health Security and Bioterrorism Preparedness and Response Act of 2002 • Contained four major provisions: • Registration of food facilities • Prior notice of imports • Records of source and distribution of products • Authority for detention of suspect products Slide 5

7. Food Processing Plant Registration • Plant Registration Includes: • Up to date listing of all facilities • Name of executives • Address of corporate office • Product brand names • National origin of food ingredients • Annual production levels and related data Slide 6

8. Prior Notice of Imports • Include: • Product • Quantity • Country of origin • Producer data • Can refuse entry for any shipment for which prior notice has not been submitted Slide 7

9. Records • Document the source of all inputs • Document the immediate destination of all products • Allow for tracing of a product all the way through the system Slide 8

10. Records • Records must be retained by producer for at least 2 years • Must be provided to FDA upon request when there is a reasonable belief that a threat exists • Excludes farms, restaurants, recipes or formulas, financial and sales data Slide 9

11. Administrative Detention • Provides for the detention of any product believed to pose a potential risk • May not exceed 30 days • Can hold at a port of entry for up to 24 hours • Contains an appeal mechanism Slide 10

12. Prior notification of imports Administrative detention Registration of plants Better records Traceability Slide 11

13. Farms and Animals: NAIS • National Animal Identification System (NAIS) (http://animalid.aphis.usda.gov/nais/index.shtml) • All food animals and animal premises will have unique ID by 2008 • Tracking of all food animal movements possible by 2009 • Major Provisions: • Each animal premise will have a 7 character PIN • Animals will be identified individually or by group by a 15 character AIN or a 13 character GIN • 48 hour trace-back to place of animal origin anywhere in food chain Slide 12

14. Premise ID • Data to be maintained by production unit in connection with premise ID: • Premises ID Number • Name of Owner or Appropriate Contact Person • Street Address City State Zip/Postal Code • Contact Phone Number • Operation Type (e.g., production unit, exhibition, abattoir, etc.) • Date Activated • Date Retired (e.g., operation is sold, operation is no longer maintaining livestock) • Reason Retired Slide 13

15. Animal/Group ID • Data to be maintained by production unit or allied animal industry in connection with animal/group ID: • Animal Identification Number, AIN, or Group/Lot Identification Number, GIN • Premises Identification Number, PIN, of the location where the event takes place • Date of the event • Event type (movement in, movement out, sighting of an animal at a location, termination of the animal, etc.) Slide 14

16. Producer’s Responsibility • Each producer must develop a program to identify and minimize the potential for intentional product contamination within their facility. • Need to demonstrate reasonable diligence to avoid potential liability in the event of a security breach and harm to consumers. Slide 15

17. Prevention • Impossible to completely eliminate all risks, but can manage them. • Deterrence and prevention • Detection and mitigation of the impact in the event of an occurrence • Focus on the “3 P’s” – Plant, Personnel, and Procedures Slide 16

18. The 1st “P” – The Plant/Production Facility • Physical security • Fences, gates, security guards, locks, ID badges, security cameras, etc. • Laboratory safety • Security of biohazards, pathogens, toxins • Storage and use of poisonous and toxic chemicals (for example, cleaning and sanitizing agents, pesticides) Slide 17

19. The 2nd “P” - Personnel • Screening (pre-hiring, at hiring, post-hiring) • Daily work assignments • Identification • Restricted access • Training in food security/defense procedures • Unusual behavior • Staff health • Visitors and the public Slide 18

20. The 3rd “P” - Procedures • Preparing for the possibility of tampering or other malicious, criminal, or terrorist actions • Visitor policy and procedures • Traceability, record keeping, and reporting • Recall strategy • Investigation of suspicious activity • Continual evaluation programs Slide 19

21. Keys to Success • Training and awareness • Predetermined plans for evacuation, crisis management, etc. • Lines of communication and reporting • Processes and systems designed with agroterrorism risks in mind Slide 20

22. Risk Analysis • The foundation of risk analysis: • Risk Assessment • Risk Management • Risk Communication Slide 21

23. Risk Assessment • Risk Assessment: evaluation of the probability and costs of an adverse outcome • Introduction of a foreign animal disease • Receipt of a load of contaminated feed • Receipt of a food ingredient maintained at an improper temperature Slide 22

24. Risk Assessment – Sample Hazard Analysis Hazard Analysis in Broiler Processing Plant Adverse Outcomes Outcome Severity Foodborne bacteria Foodborne Outbreak Chemical contam. Hazard Analysis Product Recall Physical contam. In-plant loss of product Hazard Analysis in a Livestock Production Facility Adverse Outcomes Outcome Severity FAD Quarantine and Depopulation Loss of animal group Toxin Hazard Analysis Environmental contamination Chemical Slide 23

25. Risk Assessment HACCP: Hazard Analysis and Critical Control Points Assessing the hazards: What are the vulnerabilities? Animal movement: biosecurity Traffic flow: physical security Characterize the vulnerability Severity of outcome Magnitude of risk Frequency of vulnerability Slide 24

26. Risk Management Target Critical Control Points Prioritize Based upon: Risk, Severity, Likelihood, Costs, Feasibility Slide 25

27. Risk Communication • No plan is effective if not communicated • Write down management plan • Outcome assessment • Re-evaluation timeline • Get input from employees and colleagues • Give specific directions necessary for implementing risk management plan Slide 26

28. For the Cynics • “I can’t carry enough on my boots to infect a farm.” • Avian influenza in Canada • Classical swine fever in Africa Slide 27

29. For More Information: http://www.ncagr.com/Industry_ self-assessment.doc Annex 03: Biosecurity guidelines for the farmer or producer Annex 04: Routine biosecurity protocols for visiting farms and other livestock concentration points Slide 28

30. For Activity 4 Slide 29

31. It Pays To Remember… The 3 P’s: • Production facilities/plants • Personnel • Procedures Slide 30

32. Reference List For More Information: See Your Textbooks – • Protecting Georgia’s Agriculture and Food – Agrosecurity. Chapter 2. • Protecting America’s Agriculture and Food – Agrosecurity. Chapter 3. Slide 31