Agricultural Terrorism Food Defense

1. Agricultural Terrorism Food Defense What is it and how can I defeat it�

2. Discussion Points Definitions Winning the War

3. Agriculture Identified as one of the critical infrastructure components by National Strategy for Homeland Security (HSPD-9)

4. Critical Infrastructure PATRIOT Act defines critical infrastructure as Systems and assets�so vital to the United States that the incapacity or destruction of such systems and assets would have a debilitating impact on security, national economic security, national public health or safety, or any combination of those matters

5. Agricultural Terrorism Use of a biological, chemical, radiological or other agent against either the pre-harvest or post-harvest stages of food and fiber production Aim to inspire fear or cause economic damage, public health impact, or other adverse impact against the U.S. Zoonotic diseases � common to animals and humansZoonotic diseases � common to animals and humans

6. Agriculture/Food Industry One of largest U.S. industries Global in scope Varied, complex, & changing industry Known terrorist target al Qaeda documents

7. What Is Food Security (Defense)? Food security for a household means access by all members at all times to enough food for an active, healthy life. (note: Security has been replaced by Defense) And Food Insecurity?Food insecurity is limited or uncertain availability of nutritionally adequate and safe foods or limited or uncertain ability to acquire acceptable foods in socially acceptable ways.(Definitions are from the Life Sciences Research Office, S.A. Andersen, ed., "Core Indicators of Nutritional State for Difficult to Sample Populations," The Journal of Nutrition, Vol. 120, 1990, 1557S-1600S.)And Food Insecurity?Food insecurity is limited or uncertain availability of nutritionally adequate and safe foods or limited or uncertain ability to acquire acceptable foods in socially acceptable ways.(Definitions are from the Life Sciences Research Office, S.A. Andersen, ed., "Core Indicators of Nutritional State for Difficult to Sample Populations," The Journal of Nutrition, Vol. 120, 1990, 1557S-1600S.)

8. What is Food Security (Defense)? Food security includes at a minimum: The ready availability of nutritionally adequate and safe foods An assured ability to acquire acceptable foods in socially acceptable ways (that is, without resorting to emergency food supplies, scavenging, stealing, or other coping strategies)....1

9. What is Food Insecurity? Food insecurity is limited or uncertain availability of nutritionally adequate and safe foods or limited or uncertain ability to acquire acceptable foods in socially acceptable ways. 1(Definitions are from the Life Sciences Research Office, S.A. Andersen, ed., "Core Indicators of Nutritional State for Difficult to Sample Populations,� The Journal of Nutrition, Vol. 120, 1990, 1557S-1600S.)

10. Protecting it All� Big Picture Port and border inspections Food processing security measures Domestic transportation International trade

11. Security Guidelines FSIS Transportation and Distribution Safety and Security Guidelines Develop a security plan Screen and educate employees Secure the facility Follow guidance for specific modes of transportation Discuss the little picture. Family gaps as wellDiscuss the little picture. Family gaps as well

12. Food and Drug Administration Federal Food, Drug, and Cosmetics Act Regulations under 21 CFR Regulates all domestic and imported food sold in interstate commerce in US Including: Shell eggs, bottled water, & wine beverages < 7% alcohol Excluding: meat and poultry

13. What is HACCP? Hazard Analysis and Critical Control Points (HACCP) Focuses on identifying and preventing hazards from contaminating food Is based on sound science Places responsibility for ensuring food safety appropriately on the food manufacturer or distributor

14. What is HACCP? Permits more efficient and effective government oversight, primarily because the recordkeeping allows investigators to see how well a firm is complying with food safety laws over a period rather than how well it is doing on any given day

15. What is HACCP? Helps food companies compete more effectively in the world market Reduces barriers to international trade.

16. What is HACCP? HACCP involves seven principles: Analyze hazards. Identify critical control points. Establish preventive measures with critical limits for each control point. Establish procedures to monitor the critical control points. Establish corrective actions to be taken when monitoring shows that a critical limit has not been met Establish procedures to verify that the system is working properly Establish effective recordkeeping to document the HACCP system. What is HACCP?HACCP involves seven principles:?Analyze hazards. Potential hazards associated with a food and measures to control those hazards are identified. The hazard could be biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments.?Identify critical control points. These are points in a food's production--from its raw state through processing and shipping to consumption by the consumer--at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.?Establish preventive measures with critical limits for each control point. For a cooked food, for example, this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.?Establish procedures to monitor the critical control points. Such procedures might include determining how and by whom cooking time and temperature should be monitored.?Establish corrective actions to be taken when monitoring shows that a critical limit has not been met--for example, reprocessing or disposing of food if the minimum cooking temperature is not met.?Establish procedures to verify that the system is working properly--for example, testing time-and-temperature recording devices to verify that a cooking unit is working properly.?Establish effective recordkeeping to document the HACCP system. This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling foodborne pathogens.What is HACCP?HACCP involves seven principles:?Analyze hazards. Potential hazards associated with a food and measures to control those hazards are identified. The hazard could be biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments.?Identify critical control points. These are points in a food's production--from its raw state through processing and shipping to consumption by the consumer--at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.?Establish preventive measures with critical limits for each control point. For a cooked food, for example, this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.?Establish procedures to monitor the critical control points. Such procedures might include determining how and by whom cooking time and temperature should be monitored.?Establish corrective actions to be taken when monitoring shows that a critical limit has not been met--for example, reprocessing or disposing of food if the minimum cooking temperature is not met.?Establish procedures to verify that the system is working properly--for example, testing time-and-temperature recording devices to verify that a cooking unit is working properly.?Establish effective recordkeeping to document the HACCP system. This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling foodborne pathogens.

17. Operational Risk Management Identify preventative measures to minimize the risk of a terrorist event in the food chain from farmer to consumer 6 Step System Identify the hazards Assess the risk Analyze risk control measures Make control decisions Implement risk controls Supervise and review

19. How does the �big picture� notice something is wrong� CDC, FDA, USDA, & state health agencies are linked though surveillance tools PrepNet FoodNet PulseNet They notice it by you being sick (mostly)They notice it by you being sick (mostly)

20. Attack Considerations Several factors attackers consider when planning a mission Vulnerable target Capability of the perpetrator Willingness to carry out the attack

21. HOW do we protect Ourselves? DoD, FDA. USDA, Commerce and DHS use the CARVER matrix in conduct Vulnerability Assessments Criticality Accessibility Recuperability Vulnerability Effect Recognizability

22. How does it work? Quantify the vulnerability versus threat� Puts the �aggressor� mindset into the equation� It is only a technique and must be updated and maintained

23. Did it� now what? Threat analysis was completed Vulnerability Assessment was completed How do we use this to prevent and mitigate potential attacks

24. The weakest link Ownership of security� Everybody owns a little piece and they all must be equal in vigilance and at least the perception of security Who works in the Food/Ag industry How easy is it infiltrate How much damage can be done

25. Effect of Agricultural Terror Attack What would impact each person here What can you do about it What will you do about it How long can you sustain this effort

26. Winning the War What have we (you and me) done today to achieve victory?