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FOOD SAFETY AND SECURITY Operational Risk Management DHHS, US Food and Drug Administration, Center for Food Safety an

FOOD SAFETY AND SECURITY. Vision: Public Health Protection through Safe Food and water sources Strategy: Stop attacks and also reduce vulnerability to them before they occurWe will accomplish this through: Identifying our food assetsIdentify potential threats Use ORM for food s

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FOOD SAFETY AND SECURITY Operational Risk Management DHHS, US Food and Drug Administration, Center for Food Safety an

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    1. FOOD SAFETY AND SECURITY Operational Risk Management DHHS, US Food and Drug Administration, Center for Food Safety and Nutrition November 2001

    2. FOOD SAFETY AND SECURITY

    3. FOOD SAFETY AND SECURITY National Food and Agriculture Assets U.S. agriculture has a $1 trillion value and provides 22 percent of all jobs. Production exceeds $200 billion with over $55 billion in exports. Production: Over 500,000 farms Processing: 57,000 food; 6,000 meat, poultry,egg Distribution Transportation Retail: Over 1.2 million

    4. FOOD SAFETY AND SECURITY Identify Potential Threats

    5. FOOD SAFETY AND SECURITY Identify Potential Threats

    7. FOOD SAFETY AND SECURITY RISK COMPARISON

    9. FOOD SAFETY AND SECURITY ORM PROCESS DEFINITIONS

    10. FOOD SAFETY AND SECURITY ORM Rules

    11. FOOD SAFETY AND SECURITY Understand Unnecessary risk

    12. FOOD SAFETY AND SECURITY Step 1. Identify where Hazards can be introduced.

    13. FOOD SAFETY AND SECURITY Step 1. Identify where Hazards can be introduced.

    14. FOOD SAFETY AND SECURITY FOOD PRODUCTION FLOW DIAGRAM Government and Industry must work together at all steps especially Processor This is our food chain and AF PH may be involved at any step. We are less involved in procurement and transportation, using Army approval of food sources except in cases of rapid deployments or unusual situations. We are more likely to procure locally due to our rapid mobility needs and the limitations of airlift. This is our food chain and AF PH may be involved at any step. We are less involved in procurement and transportation, using Army approval of food sources except in cases of rapid deployments or unusual situations. We are more likely to procure locally due to our rapid mobility needs and the limitations of airlift.

    15. FOOD SAFETY AND SECURITY Step 1. IDENTIFY THE HAZARD

    16. FOOD SAFETY AND SECURITY ASSESS THE HAZARDS SEVERITY

    17. FOOD SAFETY AND SECURITY ASSESS THE HAZARDS PROBABILITY

    18. Operational Risk Assessment Matrix STEP 2: ASSESS THE RISK

    19. Operational Risk Assessment Matrix STEP 2: ASSESS THE RISK

    20. Step 2. Assess the Risk

    21. Step 2. Assess the Risk

    22. Step 2. Assess the Risk

    23. Step 2. Assess the Risk

    24. Step 3. Analyze Risk Control Measures

    25. Step 3. Analyze Risk Control Measures

    26. Step 4. Make Risk Control Decisions

    27. Step 5. And 6.

    29. FOOD SAFETY AND SECURITY

    30. Food Safety and Security: Threats and Opportunities

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