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, In a Food Production or Processing Setting

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

How is Food Supply a Critical Infrastructure?  Most states produce 30% or less of what it’s residents eat.  Most cities have only a day food supply.  The average person’s food travels 1,300 miles from farm to table.

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

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.

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,

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

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

Case Study: Where’s The Beef?  2003 A supermarket employee intentionally contaminated 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

 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 Targeted Foods (Continued)

 Be consumed by a “high risk population” or have an emotional impact factor

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

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

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,

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.

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.

Meat Plant Vulnerability Assessment Assess the vulnerabilities

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

Areas to Consider for Countermeasure Development Procedures Facility Technology Personnel

 Workforce  Shipping and Receiving  Visitors and Customers  Marketing Countermeasures for Procedures

 Light it  Lock it  Limit Access Countermeasures for Facility

Meat Plant Food Defense Plan Write the Plan

Should such an event occur a timely and efficient response will be critical to minimizing the damage.

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

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)

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

Parking Mizzou Meats Facility Map Receiving Shipping Drainage Processing H20H20 Employee Entrance Main Gate 8ft. Delivery Gate 12 ft Electric/Gas Parking Paris Road Waco Road Perimeter fence Parking Trailer parking Parking Phone Septic A/C Heating Refrigeration Cold Storage Mizzou Meats Inc Waco Rd. Columbia MO Truck Exit 12 ft. Loading Dock Storage Visitor Entry A/C Heating

Emergency………………………………….……….911 Columbia Police……………………………… Boone County Sheriff…… Missouri State Highway Patrol……… University Hospital………………………… Poison Control……………………… Ameren UE…………………………… Centurytel…………………………… Columbia Water and Light………………… FSIS 24 hour emergency number… FDA 24 hour emergency number…… Missouri Dept. of Health and Senior Services……………………… Missouri State Emergency Management Agency………………… Missouri Dept of Homeland Security Mizzou Meats Emergency Phone List

NameAddressAffiliationDL #PhoneReason for visit Truman M. Tiger 256 Stringer Columbia MO Univ. of MOMO Tour Herbie N. Husker 765 Maize Lincoln NE Univ. of NE Espionage Willie K. Wildcat 451 Apple Manhattan KS K StateKS Sales Call Mizzou Meats Visitor Log NameHome #Cell #Emergency ContactContact # Reveille C. Aggie Lassie Comehome Jay J. Hawk C.J. Chickenhawk Judge B. Bear Grandma Grizzly Sooner O. Schooner Lil Redwagon Mizzou Meats Employee Emergency Contacts

CompanyPhoneContact Person Capital Consumers Sue Snackstick Beefsteak Inc Frank Flatiron CompanyPhoneContact Person Truman’s Packing Inc Phil Flanksteak Koch Sam Supplyline Mizzou Meats Supplier Contact List Mizzou Meats Customer Contact List

Evaluate the plan  Make unannounced entrances at various checkpoints.  Check locks in vulnerable areas.  Check employee badges.  Perform a mock recall.  Test inventory procedures.

Maintain the 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.

References