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Food Safety vs. Food Security vs. Biosecurity What's the difference?. Food Safety:The protection of food from unintentional contamination through operational deficits or improper handling during storing, processing, production, transportation and serving. The contamination may be biological, physical or chemical and generally leads to a mild or moderate illness. Food safety is promoted through education at all levels to address food safety concerns and improve sanitation..
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1. Steve ElmerDepartment of Public InstructionSchool Nutrition Team
2. Food Safetyvs.Food Securityvs.BiosecurityWhat’s the difference?
3. Food Safety:
The protection of food from unintentional contamination through operational deficits or improper handling during storing, processing, production, transportation and serving. The contamination may be biological, physical or chemical and generally leads to a mild or moderate illness.
Food safety is promoted through education at all levels to address food safety concerns and improve sanitation.
4. Biosecurity:
The series of management steps taken to prevent the introduction of infectious agents into a herd or flock, water or food supply.
Routine Practices Involve:
- Screening
- Testing
- Quarantine or isolation of newly purchased or returning animals
- Monitoring or evaluation system
6. Bioterrorism
8. Bioterrorism and the Food Supply
9. State Bioterrorism Preparedness Plan(needs assessment) Schools (DPI) need to be included in Bioterrorism preparedness planning
- Approximately 1 m k-12 children in WI schools
School food security needs to be addressed
- 500,000 children participate in structured school breakfast and lunch programs
- 500,000 participate in unstructured lunches
10. Developing a Food Biosecurity Plan:
2 Prerequisites
The first is developing a comprehensive food safety program; HACCP System
The second step in developing a Food Biosecurity Plan is to conduct a Risk Assessment using the Self Assessment Checklist
12. School Food Service Requirements
Child Nutrition and WIC Reauthorization Act (National Breakfast & Lunch Program)
CNRA updated June 24, 2004
Affects schools nationwide
13. 111 Food Safety - Requires school districts to implement a food safety program that complies with a HACCP system established by the secretary.
Beginning 2005-2006 school year
HACCP will be required for all schools participating in the National Breakfast and Lunch Program
14. Risk Assessment Risk assessment is a way of determining the presence, distribution, and severity of a given disease. Risk assessment is a quantitative evaluation of information on potential health hazards from exposure to various agents. It involves six interrelated steps:
15. 6 Steps
19. Developing a Biosecurity Plan Conduct a risk assessment
- what are the hazards
- what are the adverse effects
- how much exposure is needed
- what would the overall impact be on the target population
Determine the degree of risk
(low – medium – high)
(Focus on high risk areas)
21. d) Implement an ongoing program of food biosecurity training for school food service staff, including prerequisite food safety training, HACCP, food manager certification
e) Implement an ongoing program for biosecurity training for state and local health department sanitarians responsible for conducting school food service inspections
f) Implement an effective biosecurity monitoring, surveillance, and food borne illness response protocol in collaboration w/ the health and agriculture departments
22. USDA
A Biosecurity Checklist for School Foodservice Programs
Developing a Biosecurity Management Plan
Primary resource guide
Guide for developing school checklist
Guide for developing school checklist
The Checklist can be downloaded from the DPI website at:
http://www.dpi.state.wi.us/dpi/dfm/fns/foodsafety.html
24. Developing a Biosecurity Management Plan
25. Step 3: Add security measures unique to your school: Minimum components that need to be addressed:
Refer to other biosecurity guidelines from FSIS, FDA, NRAEF
Step 4: Determine which security measures will be part of your plan.
All of the measures that are relevant to your school (high, medium, and low) should be included in your biosecurity plan
Step 5: Assign tasks and develop a schedule of target dates for each.
Policy refers to what needs to be done
Procedures refer to how the requirements of the policy will be accomplished.
26. Step 6: Track your progress.
As you address and implement security measures, check the implemented box.
Step 7: Maintain the school foodservice biosecurity management plan.
See page 30 for ways to help keep your plan up to date.
Checklists: Security Measures to Include in a School Foodservice Biosecurity Management Plan
29. Self Assessment Checklist Complete prior to developing a Plan
Identifies all areas of Plan
Identifies areas needing improvement
Tool to monitor Plan
The Self Assessment Checklist can be found at:
http://www.dpi.state.wi.us/dpi/dfm/fns/foodsafety.html