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.
Is Our
SafeSafe
From
Attack?
Is Our
FoodFood
Supply
From
Attack ?
The U.S. government has declared
the food and agriculture sector to
be one of 17 critical national
infrastructures vulnerable to
intentional 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 3 - 5 day food supply.
The average person’s food travels 1,300 miles
from farm to table.
Food Processing is Missouri’s
Fastest Growing Industry
In 2005 Missouri ranked
12th in value of food
products shipped (2.8%
of U.S. total).
In 2002 Missouri had
556 food manufacturing
establishments.
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,
www.ift.org.
Is Food Defense Different
than Food Safety?
Food Defense focuses on
protecting the food supply from
intentional contamination.
Food Safety focuses on protecting
the food supply from
unintentional contamination.
The HACCP System is Not
Intended for Food Defense.
HACCP considers agents that are known to
occur in a specific process. Intentional
contamination can involve
unknown/unexpected agents.
HACCP does not plan for the recall and
storage of contaminated product .
An initial vulnerability assessment is not
addressed by HACCP.
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 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
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
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
Case Study: One Lump or Two?
November 23, 2006 Alexander Litvinenko
died of acute radiation poisoning due
ingesting a large dose of Polonium 210.
Most likely mixed into his tea at a
restaurant
1st person to die of acute α-particle radiation
effects
Highly toxic
Difficult to find and identify
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
Following several
major food recalls in
the US, consumer
surveys were
conducted.
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.
Consumer Confidence in Food Defense
Systems After National Food Recalls
Stinson et al., 2008
Who Do Consumers Believe is
Responsible for Food Defense?
Government
31%
Farmers 12%
Manufacturers
and Processors
27%
Consumers 11%
Retailers 10%
Transporters
and
Distrubuters
9%
Stinson et al., 2008
Who do Consumers Believe
Should Pay for Food Defense?
Government
30%
Consumers 8%
Farmers 15%
Manufacturers
and Processors
22%
Retailers 12%
Transporters
and
Distrubuters
13%
Stinson et al., 2008
Products That Consumers Believe Most
Likely to be Intentionally Contaminated
June 2007
60
50
40
30
20
10
0
Produce
Dairy
Meat
Seafood
Baked
Canned
Boxed
Stinson et al., 2008
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.
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,
maintain and evaluate the
Food Defense Plan.
Make other staff aware of
their responsibilities
within the Food Defense
Plan.
Five Steps for Developing a
Food Defense Plan
Assess the vulnerabilities
Write a plan
Evaluate the plan
Maintain the plan
Assess the vulnerabilities
Gather a team of key personnel to make the
assessment.
Think like someone who wants to harm your
operation.
Look for areas where contamination would
be spread through normal operations.
Look for sensitive areas that are not
frequently observed.
Meat Plant Vulnerability Assessment
Countermeasures are actions taken to
shield vulnerable areas, reducing the
risk of intentional contamination.
Areas to Consider for
Countermeasure Development
 Procedures
 Facility
 Technology
 Personnel
Countermeasures for
Procedures
Workforce
Shipping and Receiving
Visitors and Customers
Marketing
Countermeasures for Facility
Light it
Lock it
Limit Access
Write the Plan
Develop a countermeasure to defend each
vulnerable point identified as high risk.
Create a written plan including those
countermeasures that are reasonable for the
situation.
Identify the individual who will implement
the countermeasure.
Set a timeline to implement the
countermeasure.
Meat Plant Food Defense 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
Handling of Contaminated Product
Retained or recalled product will need to be
stored prior to disposal.
Storage will need to be separate from non
contaminated product.
Prepare a plan for disposal, to be reviewed
by FSIS and state authorities in case of an
intentional contamination.
FSIS would witness the execution of the
plan.
Meat Plant Containment and Disposal Plan
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
www.earth.google.com
Mizzou Meats Inc. 6715 Waco Rd. Columbia MO 65202
573-874-1289
Waco Road
Employee Entrance
Delivery Gate
12 ft
Main Gate
8ft.
Parking
Visitor Entry
A/C
Heating
Receiving
Cold
Storage
Parking
Trailer parking
Meat Plant Facility Map
Meat Plant 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
Meat Plant Visitor Log
Name
Address
Affiliation
DL #
Phone
Reason for visit
Truman M. Tiger
256 Stringer
Columbia MO
Univ. of MO
MO
456789
882-xxxx
Tour
Herbie N. Husker
765 Maize
Lincoln NE
Univ. of
NE
NE
123456
389-xxxx
Espionage
Willie K. Wildcat
451 Apple
Manhattan KS
K State
KS
098763
645-xxxx
Sales Call
Meat Plant Employee Emergency Contacts
Name
Home #
Cell #
Emergency Contact Contact #
Reveille C. Aggie
456-xxxx
931-xxxx
Lassie Comehome
456-xxxx
Jay J. Hawk
666-xxxx
123-xxxx
C.J. Chickenhawk
666-xxxx
Judge B. Bear
675-xxxx
289-xxxx
Grandma Grizzly
657-xxxx
Sooner O. Schooner 653-xxxx
191-xxxx
Lil Redwagon
653-xxxx
Meat Plant Supplier Contact List
Company
Phone
Contact Person
Truman’s Packing Inc.
573-657-xxxx
Phil Flanksteak
Koch
123-456-xxxx
Sam Supplyline
Meat Plant Customer Contact List
Company
Phone
Contact Person
Capital Consumers
573-634-xxxx
Sue Snackstick
Beefsteak Inc.
573-875-xxxx
Frank Flatiron
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.
Not so Fresh Salsa
Kansas City area restaurant
Customers became violently ill
Originally not know it was contamination
Restaurant closed, employees laid off
Perpetrators e arrested, restaurant reopened
Owner encouraged patrons to return
Discounts
Security Cameras
Restaurant survived
References
www.fsis.gov
www.cfsan.fda.gov
www.bt.cdc.gov
www.dhs.gov
www.dhs.ca.gov