ADFCA FOOD INCIDENT PLAN

1. ADFCA FOOD INCIDENT PLAN ABUDHABIFOODCONTROLAUTHORITY

2. The only thing more difficult than preparing for a disaster is trying to explain why you didn’t.

3. FOOD INCIDENT Definition: Circumstances surrounding the identification of a hazard which poses a risk to health, e.g: • contaminated foodstuff, • serious human illness linked to contaminated food • Unhygienic, irregular or illegal practices in a food business that can cause threat to consumer’s health • Biological or chemical contamination from deliberate tampering or terrorist event.

4. LEVELS OF FOOD INCIDENT Level 1 ROUTINE low risk characteristics limited food distribution easy to control by one or more official agency Level 2 MAJOR medium to high risk Characteristics wider food distribution involves More than one Government agency Level 3- CRISIS high risk characteristics wide scale food distribution Capacity to control is beyond ADFCA Need extra resources

5. RESPONSIBILITY OF FOOD INCIDENT • Assistant Director General Food Control • Division • Manager Food Safety Department • Head of Risk Assessment Unit • Rapid Alert Team • Communication and Information Division • Manager

6. Notification of Food Incident Notification of a Food Incident can be from: • Ongoing inspection • Food compositional analysis • Consumer complaint • Public and private Health Officers notifications • Industry – Food processing deviation through Quality Control Programs

7. Liaise with all divisions, Industry, others? Key Decision Point Food Incident Notification Rapid Alert Team- ADFCA Interaction with other divisions/ Divisional Processes Liaise with all divisions, (dependent on specifics of alert) Record as much Details as possible (type of food, pack size….) 1 2 Assessment of Incident Incident Management Team Open Incident Log Liaise with all divisions, (dependent on specifics of alert) 3 4 Appoint incident Manager From Incident Team No action required Liaise with all divisions, (dependent on specifics of alert) Inform Staff of Incident Record reason for not issuing Alert Update relevant staff Assess if Incident, forms basis of a Rapid Alert or Product Recall Process flow diagram for Food Incident File hard copy Liaise with all divisions, (dependent on specifics of alert) Decide on Communication of Incident Issue: Alert Recall Press Release 5 Inform staff that incident closed File hard copy (Including notes, etc.) Close Incident Folder 6

8. FOOD POISONING IN ABU-DHABI Receive case of Food Poisoning from Preventive Medicine/Government Hospital, clinics/Police 7 Register the case in ADFCA (ADFCA Alert Team) Liaise with all divisions, (dependent on specifics of alert) No Action required Assessment of Incident (ADFCA Incident Management Team) Open ADFCA Incident Log 4 8 Record reason for not issuing alert Appoint Incident Manager from ADFCA Incident Management Team Inform staff of Incident and specify functions Investigation at the Preventive Medicine/ Hospital Collect food poisoning details and Medical Lab. Results 9 Investigation and inspection at the premise Collect sample for analysis (ADFCA Inspectors) 9 10 Combine results and Assess Incident (ADFCA Incident Management Team) Negative Positive Report, communicate Result to ADFCA Management Take necessary legal actions against the premise Issue Alert, Press Release, Recall, update to preventive Medicine (ADFCA Communication and Information) Close the case 11 File Hard/Soft Copy Inform Staff that incident is closed

9. ADFCA Food Incident Database (Example)

10. ADFCA CRISIS MANAGEMENT PLAN ABUDHABIFOODCONTROLAUTHORITY

11. LEVELS OF FOOD INCIDENT Level 1 ROUTINE low risk characteristics limited food distribution easy to control by one or more official agency Level 2 MAJOR medium to high risk Characteristics wider food distribution involves More than one Government agency Level 3- CRISIS high risk characteristics wide scale food distribution Capacity to control is beyond ADFCA Need extra resources

12. ADFCA Crisis Management Plan Apply To Level 3 Incidents

13. ADFCA Crisis Management Plan Scope • Large scale chemical contamination of food • Serious microbiological contamination of food • Intentional/malicious contamination of foods on a large scale • Activation of another Government Agency emergency or contingency plan • Notifications from World Health Organisation’s INFOSAN (International Food Safety Authorities Network) or other international food alerts • Other similar circumstances

14. Key Elements in the Plan Activation of the plan Establishing Responsibility for management of crisis Clear, structured communications scale down, Review report arrangements ;

15. 1. Activation of the Plan • It is the role of the Crisis Team Coordinator (DG or ADG) who will: • Initiate / activate the plan • Contact all Crisis Team members • Arrange the first meeting of the crisis team • Brief the crisis team on the circumstances of the crisis

16. 2. Establishing Crisis Team A- MEMBERS: • DG • ADG’s • Communication and Information Manager • Field Operation Manager • Food Safety Manager • Senior Veterinarian • Laboratory Manager • Food Scientist • Food Microbiologist • Al Ain Branch Manager • Representatives from other Government Departments

17. 2. Establishing Crisis Team (Cont.) B-Crisis Team Functions: • Appoint leader for the crisis team based on hazard • Gather and evaluate the information available • Identify options available for managing the crisis • Initiate a risk assessment • Agree strategy for dealing with the crisis • Identify stakeholder groups to be involved • Request further information as necessary • Provide direction for action • Prepare briefing on the crisis • Advise on communication

18. 2. Establishing Crisis Team (Cont.) C- Risk Assessment: The leader of the crisis team will: • Conduct assessment in a logical manner • Structure the assessment based on Codex principles • Consult with internal experts • Document the assessment and expert opinions and assumption • Ensure clear risk management roadmap • Communicate with all Divisions

19. 2. Establishing Crisis Team (Cont.) D- Crisis Control Centre: An area will be designated as Crisis Control Centre containing: • Discussion table with seating for at least 14 persons • AV equipment • IT equipment, preferable with server/internet access • Telephone • Fax • Whiteboard/Flip Charts • Markers, pens • Maps (UAE, Gulf Region and World) • Video conference facility

20. 3. Communications A- Media Communication: ADFCA Communication and Information Manager will: • Acts as a spokesperson for ADFCA • Prepare statements for the crisis team • Brief the crisis team on information requests and coverage • Report to the crisis team on communication needs and strategy • Liaise with the press and media on the crisis • Coordinate the preparation of information for dissemination

21. 3. Communications (Cont.) B- Information Management: ADFCA CID Manager will convey information on the crisis to stakeholders by: • Establishing dedicated advice or Helpline (phones are looped, manned, Voice-message is updated, CID email is monitored continuously….) • Prepare Information for dissemination via website and helpline

22. 3. Communications (Cont.) C- E-Mail Communication: IT coordinator will dedicate E-Mail account cid@adfca.ae

23. 3. Communications (Cont.) D- EXTERNAL PARTNERS: Need to inform key stakeholders on crisis: • Ministry of Health • General Authority for Health Services of Abu Dhabi • General Secretariat of Municipalities • Abu Dhabi/Al Ain Municipalities • Ministry of Environment and Water • Federal Environment Agency • Abu Dhabi Environment Agency • Abu Dhabi Electricity and Water Authority • Abu Dhabi Customs Authority • Ministry of Interior

24. 4. Closure and Reporting Crisis Team will Decide crisis is over and deactivate the plan Report the outcome of the team activities to all dealing with the crisis