Food Defense

1. Food Defense In a Food Production or Processing 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 of Food Technologists, www.ift.org.

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

3. 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.

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

5. 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.

6. 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.

7. Who Might Intentionally Contaminate a Food Product? • Disgruntled employee/former employee • Cleaning crew/temporary employee • Members of terrorist or extremist groups • Truck driver • Competitor • Visitor

8. Which Foods Could be Targeted? Targeted foods are likely: • Mixed in large batches • Uniformly mixed • Have a short shelf life

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

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

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

12. Biological Agents: Cause disease or produce toxin Chemical Agents: Causes toxicity or burns Radiological Agents: Causes burns or radiation sickness Potential Contaminants

13. What Makes an Attractive Agent of Intentional Contamination • Incubation period/delayed effect • Highly effective • History of use • Stability in food conditions • Available • Physical Form of the material • Low traceability

14. 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.

15. 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.

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

17. Assessthe vulnerabilities Meat Plant Vulnerability Assessment

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

19. Areas to Consider for Countermeasure Development • Procedures • Facility • Technology • Personnel

20. Countermeasures for Procedures • Workforce • Shipping and Receiving • Visitors and Customers • Marketing

21. Countermeasures for Facility • Light it • Lock it • Limit Access

22. Write the Plan Meat Plant Food Defense Plan

23. 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.

24. 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

25. 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)

26. 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

27. Mizzou Meats Facility Map Mizzou Meats Inc. 6715 Waco Rd. Columbia MO 65202 573-874-1289 Waco Road Delivery Gate 12 ft Main Gate 8ft. Employee Entrance Parking Visitor Entry Perimeterfence Parking A/C Heating Receiving Refrigeration Truck Exit 12 ft. Cold Storage Trailer parking Processing Storage Parking Paris Road A/C Heating Electric/Gas Shipping Septic Phone Loading Dock Parking Drainage H20

28. Mizzou Meats Emergency Phone List Emergency………………………………….……….911 Columbia Police………………………………442-6131 Boone County Sheriff……............................442-6131 Missouri State Highway Patrol………1-800-525-5555 University Hospital…………………………...882-4141 Poison Control………………………...1-800-222-1222 Ameren UE…………………………….1-800-552-7583 Centurytel……………………………...1-800-824-2877 Columbia 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

29. Mizzou Meats Visitor Log Mizzou Meats Employee Emergency Contacts

30. Mizzou Meats Supplier Contact List Mizzou Meats Customer Contact List

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

32. Maintainthe plan • Ensure that measures implemented continue to be effective. • Train the employees regarding their effort in: • Prevention • Detection • Response • Re-evaluate the plan annually or as new products, processes or facilities change.

33. References • www.fsis.gov • www.cfsan.fda.gov • www.bt.cdc.gov • www.dhs.gov • www.dhs.ca.gov