In a Food
Preparation and
Service 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.
On Sept 11, 2001 the U.S. was attacked
The U.S. government has declared the
food and agriculture sector to be one of
17 critical national infrastructures
vulnerable to intentional attack.
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
Will this Effect Missouri?
Missouri Restaurant Industry:
Over 13,000 locations in the state
2007 projections
 employment
= 273,500
 sales = $8.1 billion
Each $1 spent in MO restaurants =
$1.38 in sales for other industries
Each $1 million spent in MO
restaurants = 43.7 jobs
Case Study: Polonium 210
November 23, 2006 Alexander Litvinenko
died of acute radiation poisoning due
ingesting a large dose of Polonium 210.
1st person to die of acute α-particle
radiation effects
Most likely mixed into tea
Highly toxic
Difficult to find and identify
Supplies
Grapes of Wrath
A terrorist group claimed to
have contaminated Chilean
grapes with cyanide.
Fruit was removed from U.S.
stores, consumers stopped
purchasing Chilean fruit.
Only 2 grapes were found to
have possible contamination.
The threat caused $200-300
million in damages.
Distribution
Food Service
No Bleu Cheese Please!
In 1984, members of an Oregon cult
intentionally contaminated
restaurant salad bars with Salmonella
bacteria.
They were attempting to influence
an election.
751 individuals became ill, 45 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 (HACCP) focuses on
protecting the food supply from
unintentional contamination. It
can help with, but is not a substitute
for food defense.
Who Might Intentionally Contaminate an
Food Service Facility?
Disgruntled employee/former
employee
Contract or temporary employee
Members of terrorist or extremist
groups
Truck driver
Affiliate of a competing facility
Visitor to facility
Rats!
Rival Chinese Businesses use banned rat
poison containing Tetramine
to harm a competitor’s business
 Businessman poisons food
 Owner of rival
of rival noodle shop with
Tetramine.
 Poisoning sickens 400 kills
49 (soldiers and school
children)
Kindergarten contaminates
lunch with Tetramine
 Poisoning effects 70
kindergarteners and 2
teachers
Potential Contaminants
Biological Agents: Injure by causing
disease, or producing toxin.
Chemical Agents: Injure through toxicity
to biological systems, or chemical burns to
tissue.
Radiological Agents: Injure externally
with radiation burns and potentially deadly
acute radiation sickness. Injure internally
by causing damage to internal organs.
Biological Agents of Concern
 Category A: Easily to use, high death rate
Bacillus anthracis (Anthrax)
Clostridium botulinum toxin (Botulism)
Bacillus anthracis
Category B: Moderately easy to use, moderate
illness, low death rate, hard to diagnose
E. coli O157:H7
Salmonella spp.(Salmonellosis)
Shigella spp.(Dysentery)
Clostridium botulinum
E. coli
Not categorized: Naturally occurring, can
cause symptoms in humans.
Listeria monocytogenes (Listeriosis)
Campylobacter jejuni
Campylobacter jejuni
Chemical Agents
Biotoxin (Ricin or Abrin) disrupt
protein synthesis
Aconitine
α-Amanitin
Metal (Arsenic) damages blood cells
Blood Agent (Cyanide) disrupts oxygen
usage.
Nerve Agent (Sarin) prevents nerves
from controlling muscle contractions
Radiological Agents
Polonium 210
Plutonium
Uranium 238 (U-
238)
What Makes an Attractive Agent
of Intentional Contamination?
Long Incubation period
Highly effective (Potent, toxic, virulent)
History of use (increases future chance
of use
Available (easily produced in adequate
quantity)
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.
Four 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.
Use FDA Guidelines: Guidance for Industry Retail
Food Stores and Food Service Establishments:
Food Security Preventive Measures Guidance
http://www.cfsan.fda.gov/guidance.html.
Think like someone who wants to harm your
operation.
Look for areas where contamination would be spread
through normal operations and areas that are not
frequently observed.
Café Vulnerability Assessment
Countermeasures
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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.
Café 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
Hold any food you suspect may be
contaminated
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 FDA and state authorities
FDA will witness the execution of the plan
Café 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
Facility Map
Owner :
Hal Hashslinger
1745 Crepe Circle
Cookstown, MO 65xxx
H2O
H2O
H2O
Interior door
Interior door
Interior door
Utility
shut offs
Interior door
H2O
H2O
H2O
H2O
H2O
H2O
H2O
H2O
H2O
Exterior door
Exterior door
Exterior door
Café Emergency Phone List
Café Supplier Contact List
Café Employee Emergency Contacts
References
www.fsis.usda.gov
www.cfsan.fda.gov
www.bt.cdc.go
www.morerestaurants.org