Food Safety & Security

Virginia Department of Agriculture &
Consumer Services
Food Safety & Security Program
Erik Bungo – Field Supervisor
Sabrina Liles – Manufactured Foods Specialist
Agency Mission Statement
We promote the economic growth and
development of Virginia agriculture,
encourage environmental stewardship, and
provide consumer protection.
VDACS Strategic Goals
Goal #1: Enhance opportunities for the growth, profitability and
continued viability of the Virginia agriculture industry.
Goal #2: Ensure a safe and wholesome food supply.
Goal #3: Provide agricultural and consumer protection services that
support economic growth, meet consumer needs and encourage
environmental stewardship.
Goal #4: Enhance Agency services and productivity through new
technology, e-government applications, work processes and
procedures, and training.
Goal #5: Provide services which prevent or minimize the impact of
emergency agricultural infestations, animal disease outbreaks,
foodborne illness outbreaks, and natural and manmade disasters.
• Office of Meat and Poultry Services
– Meat products and animals intended for slaughter
– Cattle, swine, poultry, sheep, goats, ratites
• Animal Feed Program
– Animal/pet foods and products intended for use in
manufacturing these types of commodities
• Office of Dairy and Foods
– Food products and raw ingredients used in the
manufacture of food products
Food Safety & Security Program
Regional Offices
Main Location
Oliver Hill Building
Tidewater Regional
Southwest Regional
• One Program
• Three
• Three Field
• 22 Food Safety
VDACS Authority
• Food Manufacturing Firms
GMP based inspection (2818)
Seafood HACCP (70)
Acidified Foods (75)
Juice HACCP (10)
Low acid canned foods (6)
• Retail Food Stores (10,000+)
– Grocery, Convenience, Supermarkets, Other
Food Service Facilities
– Less than 15 seats, part of a bakery or other manufacturing
• Warehouses (725)
• Farmer’s Markets (241)
• Home Operations (774)
VDACS Emergency Response
• The Food Safety & Security Program
participates in a number of different
emergency response efforts with the goal
in each being to protect and maintain the
safety of the food supply within the
Emergency Response
Emergency Response Situations
Food borne Illness outbreaks
Vehicle Wrecks (Trucks)
Train Wrecks
Power Outages
Chemical Spills
Radiological Disasters (Power Plant Breach)
Emergency Response
• Food Safety & Security
– Inspection and verification of food products in
affected areas
– Food-borne disease surveillance
– Coordinate recall and tracing of adulterated
– Coordinate disposal of contaminated food
– Provide inspectors and laboratory services to
affected areas
Vehicular Accidents
Power Outages
Emergency Policies & Procedures
• VDACS currently has 7 emergency policies & procedures
• Emergency Management
7.1 State Emergency Operations Center Responsibilities
7.2 Radiological Emergency Response
7.3 Response To Foodborne Illness Outbreaks
7.4 Highly Contagious Livestock or Poultry Disease
7.5 Plant Pest Emergency
7.6 Terrorism Consequence Management
7.7 Food Safety and Security Program Incident Response Plan
Contacting VDACS
• Call the State Emergency Operations Center (EOC)
• The EOC will notify the Emergency Services
Coordinator within the Division of Animal and Food
Industry Services
• The Coordinator will contact the appropriate
program to respond to the incident
• Food Safety & Security Program contacts
– Matt Ettinger: Rapid Response Team Coordinator
– Chris Thackston: Field Incident Coordinator
Information for the EOC
• Location of the accident
• Name and phone number of the appropriate
contact either on scene or in a command
• Brief description of the incident
– Truck wreck involving frozen foods
– Truck wreck and fire involving dry food products
• Food Safety & Security Program
representative will contact the individual noted
by the EOC.
Food Safety & Security Program
• Current status of the food products
Still in trailer ?
Trailer compromised food spilled onto ground ?
Food damaged by fire and water used to extinguish ?
Food exposed to fuel or other contaminants ?
• Shipped under refrigeration
– Is the refrigeration unit still functional ?
– Is the unit capable of maintaining product temperatures ?
• Refrigerated foods: 41o F
Food Safety & Security Program
• Best route to access the accident scene
– VDACS vehicles currently not equipped with emergency
lighting (amber or white strobe lights)
– We have to secure permission from VSP to utilize
shoulders or emergency breaks in the median
• Name and agency of Incident Commander or other
on-scene contact
• Special information or requests
– Food is all destroyed or contaminated and is being
collected for disposal
– Firm responsible for the load is attempting to salvage
Food Safety & Security Program
• The program representative will discuss the event with
the contact provided by the EOC and determine if an
inspector will be dispatched to the scene
• Examples of times when VDACS involvement is not
required at the scene
– Product is naturally denatured: Melted ice cream
– Food is clearly contaminated/adulterated and will be destroyed
– Company responsible for the load has already made the
decision to discard the product
• If product is to be discarded VDACS will need a location
to meet the load so that we can observe the process to
insure the food is appropriately denatured
Food Safety & Security Program
• If an inspector is dispatched to the scene they will
integrate into the response efforts as the
requested/required by Incident Command
• Inspector will work with other response personnel to
address the safety/security of the food products and to
aid in the swift and safe mitigation of the incident
• VDACS personnel can seize the food products
• VDACS staff have been provided with ANSI Class III
safety vests and Type II Class E hard hats with reflective
Matthew R. Ettinger
Rapid Response Team/Manufactured Food Regulatory Program
Standards Coordinator
Virginia Department of Agriculture & Consumer Services
102 Governor Street
Richmond, VA 23219
Office: (804) 786-1006
Mobile: (804) 912-7348
Fax: (804) 371-7792