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 ?
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.
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.
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
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, 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,
implement and maintain the
Food Defense Plan.
Make other staff aware of
their responsibilities within
the Food Defense Plan.
Assess the vulnerabilities
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
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
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
Mizzou Meats Facility Map
Mizzou Meats 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
Mizzou Meats Visitor Log
Name
Address
Affiliation
DL #
Phone
Reason for visit
Truman M. Tiger
256 Stringer
Columbia MO
Univ. of MO
MO
456789
882-2610 Tour
Herbie N. Husker
765 Maize
Lincoln NE
Univ. of
NE
NE
123456
389-4296 Espionage
Willie K. Wildcat
451 Apple
Manhattan KS
K State
KS
098763
645-9035 Sales Call
Mizzou Meats Employee Emergency Contacts
Name
Home #
Cell #
Emergency Contact Contact #
Reveille C. Aggie
456-9800
931-7623
Lassie Comehome
456-8901
Jay J. Hawk
666-9999
123-4567
C.J. Chickenhawk
666-1111
Judge B. Bear
675-9874
289-1657
Grandma Grizzly
657-9324
Sooner O. Schooner 653-7619
191-8978
Lil Redwagon
653-4531
Mizzou Meats Supplier Contact List
Company
Phone
Contact Person
Truman’s Packing Inc.
573-657-1000
Phil Flanksteak
Koch
123-456-7890
Sam Supplyline
Mizzou Meats Customer Contact List
Company
Phone
Contact Person
Capital Consumers
573-634-2000
Sue Snackstick
Beefsteak Inc.
573-875-4211
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.
References
www.fsis.gov
www.cfsan.fda.gov
www.bt.cdc.gov
www.dhs.gov
www.dhs.ca.gov