Third Annual New Mexico
Food Protection Alliance Conference
May 8, 2013
Roadrunner Food Bank
5840 Office Boulevard, NE
Albuquerque, NM
(505) 247-2052
NMFPA
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Welcome by Secretary Witte; New Mexico Department of Agriculture:
o We live in a global economy and issues in the food industry change overnight.
That is why coming together in forums such as this is important to enhance
communications among all of us. Secretary Witte encouraged everyone to get to
know each other during this conference.
Welcome by Tom Blaine from New Mexico Department of Environment:
o Encouraged participants to work with the Department of Environment on issues
pertaining to public health and recovery.
Recovery and Communications Exercise conducted by Kelly J. Hamilton:
o During this exercise, participants were given a food defense scenario focusing on
recovery communications.
 The first challenge to participants was: “Do you have a role in the
recovery of the company that has suffered a food defenses attack?”
Participants in general, individually, agreed that they in fact did and many
told how they personally could help.
 The second challenge was for the participants to break up into four
groups (Industry, State Regulatory, State Health and Federal Regulatory)
and discuss how their assigned group roles could communicate for the
company to recover and resume long term operations. The four groups
and some of their points were:
 Industry:
 Pre-planning with state and federal regulatory personnel is
important.
 Keep communications frequent and productive with state and
federal regulatory/investigative personnel. This must occur
consistently, even when it seems as if nothing is new to discuss.
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Recovery/Getting Back To Business
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Financial pre-planning for incidents; how to “weather” the
incident financially.
 Keep the media informed of corrections that the company will be
taking, even though it is a food defense situation and not the fault
of the company.
o “Here is what we have done” messaging.
 Have immediate and strong recall measures in place to stop the
product distribution. Inform the news media of not only the recall,
but the procedures.
 Isolate the process that was compromised in the attack; explain
that to the media and what is being done to protect the process
from future compromise by an attacker.
State Regulatory:
 Help industry prevent events from happening through
assessments and mitigation planning.
 Pre incident planning, response, mitigation and recovery with
federal regulatory counterparts are important.
 Public reassurance and news releases on the event is important.
This will be difficult because it is a criminal event.
 Increase inspections, if just to bolster consumer confidence.
 Rumor control:
o Engage social media and the mainstream media.
 Help the company recover with best practices from other real life
situation.
 Assist in making sure that all parties are linked and
communicating effectively and timely.
State Health:
 Communication to outlying areas on recall information and public
health information is important.
 Increase inspection and observation of others, if nothing more to
bolster consumer confidence.
 Distribution network identification to assist in recall
 Helping others, and publishing information on labeling of the
product and exactly what lot is involved.
 Assist in pulling resources together, operating under the state
emergency support function structure.
 Prevention information dissemination
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Review our own programs continuously for effectiveness in
assisting in this situation.
 Conduct EPI investigation in conjunction with others such as CDC.
 Set up a hotline for people to obtain public health information on
the matter
 Anticipate the emotional aspect of the situation and be prepared
to assist those who need it, including company officials and
responders.
 Federal Regulatory:
 Coordination of federal agencies:
o Who’s in charge in an incident that is criminal yet has a
public health component?
 Working with the intelligence community:
o Help determine terrorist act versus employee sabotage for
the company as liability will be important for insurance
claims.
 Help determine the scope of information sharing and assist in
those areas that are not being fulfilled.
 Coordinate to the extent possible so that the company can by
recertified as soon as possible and practical to begin production
again.
 Help the company educate their consumers on the science behind
what is happening.
 Assist the company with resources for financial assistance and
legal relabeling of their product once cleared for production.
A food security conversation was initiated among the participants, recognizing the
importance of a nutritious and adequate food supply particularly in the mass feeding of
responders in a food defense situation. Much of New Mexico relies upon the services of
the Roadrunner Food Bank, the very facility that this conference is being conducted in.
Food Safety Modernization Act (FSMA): Presented by Cameron Smoak from Georgia
(retired from Georgia Department of Agriculture):
o Ultimately it is a very good thing for the country.
o How did FSMA come about?
 The significant health impacts from past events;
 Industry, consumers and congressional leaders coming together, and
 Food safety challenges in today’s global and fast paced food system.
15% of U.S. food supply is imported in to the country.
More food and more variety in the market place now, than ever before.
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New hazards in food not previously seen.
FSMA’s Main Themes:
o Prevention;
o Enhanced Partnerships;
o Import Safety, and
o Inspections, Compliance and Response.
FSMA Covers Some of the gaps:
o Science based standards;
o Detention authority;
o Transportation Issues, and
o Food defense.
Sec. 108 national Agriculture and Food Defense Strategy Goals:
o Preparedness;
o Detection;
o Emergency response, and
o Recovery.
Building Domestic Capacity:
o Need for further regulations or guidance to industry;
o Outreach to the food industry;
o Prompt distribution of information;
o Communications;
o Surveillance systems and laboratory networks;
o Outreach, education and training for state/locals, and
o Needed resources.
Integrated Food Safety System (IFSS)
WIIFU (What’s in it for Us) versus WIIFM (What’s in it for Me), is the attitude that
everyone needs to adopt with FSMA
Presentation during a working lunch from Ms. La Tonya Mitchel, DEN-DO District
Director for the Food and Drug Administration.
 Staffing:
o Increased science branch staffing – Microbiology and Chemistry
 FSMA:
o Prevention;
o Enhanced Partnerships;
o Import Safety, and
o Inspections, Compliance and Response.
 Inspections thru state partners and agreements with our over sea’s partners.
 Manufactured Food Regulatory Program Standards (MFRPS).
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Section 209 – Improving the Training of State, Local, Territorial and Tribal Officers.
Section 205 – Surveillance.
Section 105 – Set science based standards for the safe production of produce.
Will publish guidance documents for Produce Rules.
Proposed Rule for Preventive Controls:
o Required to have written food safety plans.
Food Defense Plan Builder
o Carver +Shock;
o Mitigation Strategies Database;
o Emergency Contacts;
o Action Plan, and
o Supporting Documents.
Integrated Food Safety System:
o Work among state, local tribal and territorial (SLTT) partners;
o Directory of State and Local Officials (DSLO):
 Hosted through AFDO.
o Commissioning.
o 20.88 Confidentiality Agreements.
27 Current Grantees for Food Protection Task Force Conference Program Grants.
Rapid Response Teams:
o SWR Texas and Illinois coming on line, and
o New Mexico would like to be one, but an agreement between FDA and the
NM Department of Environment needs to be in place regarding inspections
first.
Partnerships and Alliances:
o Sprout Safety Alliance;
o Produce Safety Alliance;
o Food Safety Preventive Controls Alliance;
o Manufactured Food Regulatory Program Alliance, and
o Alliance for Advancing a National Integrated Food Safety System.
FDA looking at the Cantaloupe of Industry closely:
o Assessments at 50 Farms:
 Assist the Cantaloupe Industry come back; but if something is found,
FDA will take regulatory action to prevent.
o Information gained will be used to further prevention programs in other like
industries as well.
Small versus Very Small definition guidelines: Definition exists in the proposed rules.
Integrated Food Safety involves Industry.
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Discussion regarding variances; if you can prove your method produces a safe
product…then you may be eligible for a variance.
Guidance documents for education to incorporate best practices etc.
FDA needs help with inspections through partnerships with state and local officials.
Can always improve communications amongst us all, at all levels and between the
public and private sectors.
Is Risk Based Decisions guidance available? Yes, thru CFSAN.
Jon Boren, PhD, NMSU Cooperative Extension Service:
o CES attached to land grant college;
o State, County, Federal Funding;
o Improve the lives of New Mexicans;
o 1914 Next year celebration of CES, and
o Recognition of the importance of partnerships such as the Southwest Border
Food Safety and Defense Center (SWBFSDC).
Sonja Koukel, PhD SWBFSDC Report:
o Dr. Koukel reported that she and Kelly Hamilton were now the cocoordinators of the Center after the retirement of Billy and Bobby Dictson.
The Center has a number of exciting trainings and activities coming up this
year including a food defense workshop in conjunction with FDA in early
August. The Center is also reaching out more to extension, home economists
and others in the area of food safety.
The Food Depot – Justin Peters
o Las Conchas Fire and how the Food Depot met food security needs:
 Number of donations from peanuts, to steak, potatoes and water to
feed firefighters and displaced home owners.
 Messaging is very important in disaster donations.
 This fire was unique as it also incorporated cultural issues.
 People create their own community in sheltering.
 The Good:
 100,000 pounds of food donated;
 1085 Volunteer food bank hours;
 Food Bank sets aside water and granola bars for next fire;
 Food Depot and WOAD group were immediate in their
response and teamwork, and
 EM of Santa Fe County coordinated with the Food Depot
(Martin Vigil).
 The Bad:
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State provided transportation but could go no further than
Santa Fe, and
 Could not store extra food in the Los Alamos County
Warehouses.
 The Ugly:
 48 hours before FEMA could respond, and
 State and non-profits not working together.
 How do we get more cooperation between responding groups?
 Is there any state reimbursement for food provided?
 How do we decrease the time before a response can be made?
Jesse Baldwin Food Safety and Compliance at Roadrunner Food Bank.
o Recall Process is set up and managed by an organization Recall Committee:
 All starts with a notice from any of the issuing agencies;
 “Upstairs” Responsibilities:
 Review ALL Notices, and
 Traceability.
 “Downstairs” Responsibilities:
 Initiate and inform others; work the recall.
 Key Components:
 Communicate:
o You can never over communicate!
 Document, Document, Document!
 Withdrawal and recovery Process.
 Government assistance and involvement:
 Concern – Food banks operate differently, and
 Will accept kelp if offered.
 Disaster relief efforts:
 Central point for donations is needed, and
 Transportation is always an issue.
Presentation by a representative of U.S Foods.
o One hour to acknowledge a recall is the internal policy;
o Recovery of product becomes main priority;
o 12 Hours to contact every customer involved in recall;
o “You may be affected by a recall;” customers MUST call to get further
information;
o Caged in area to put product in suspense;
o Class 1 – Certificate of Destruction:
 Denatured or whatever is required.
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o Each division is required to complete a mock recall at least once per year.
o Refresher training is held by the corporate recall team annually and is
mandatory for all members of the division recall team.
o Keep recall documents for 7 years:
 Who, what and when.
o Every single workday of the year there is a recall that may or may not be
pertinent. Each recall has to be carefully analyzed.
o Required to have insurance if a company is going to do business with U.S.
Foods:
 It is never enough to save your business though.
Kroeger/Smiths
o Recall product is “locked out” ‘of scan for sale; cannot be sold thru cash
register.
o Recall notice must be sent out to stores within two hours.
o We don’t want to make people sick:
 We want to provided customer service and give them quality food.
o Customer Loyalty Program helps notify customers of the recall product.
Insurance is to pay the end consumer; but not so much for the supply chain.
When asked, it was reported that the “private sector is not concerned about
intentional contamination” as in food defense.
New Mexico Department of Homeland Security and Emergency Management
Deputy Secretary Anita Tallarico.
o Food Supply Chain keeps her awake at night;
o Meetings such as this are very important for the networking;
o Her agency always wants to partner with others on issues such as this, and
o We must all strive to improve how public and private sectors are working
together.
Sonja Koukel, PhD: Food Protection Blog. The Southwest Border and Food Safety
Defense Center is hosting a food protection blog with current recalls, notices and
other food protection information available at:
www.nmsufoodsafety.blogspot.com
Kelly Hamilton advised that at past meetings, the Alliance (Task Force) had felt that
a website would be a benefit for the group. It is now up and operating: The New
Mexico
Food
Protection
Alliance
Website
can
be
viewed
at:
http://nm.foodprotectiontaskforce.com
Jeff Murray, DHS PSA reported on the New Mexico Regional Resiliency Assessment
Project (RRAP) that is currently occurring for the New Mexico Dairy Industry
incorporating inputs (milk) and outputs (product).
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o 85% of critical infrastructure is privately owned, so programs such as the
RRAP are very important in coordinating with industry.
The RRAP program supports the National Infrastructure Protection Plan, and will
ultimately produce a product which can be used to mitigate areas of weakness in
New Mexico.
Susan Walker, Preparedness Bureau Chief for the New Mexico Department of
Homeland Security and Emergency Management discussed how our homeland
security preparedness is moving towards a “whole community” concept.
o Threat Hazard Identification and Risk Assessment (THIRA):
 A THIRA is a tool that allows a jurisdiction to understand it’s threats
and hazards and how the impact may vary according to time of
occurrence, season, location and other community factors. This
knowledge helps a jurisdiction establish informed and defensible
capability targets.
o National Preparedness System:
 Identifying our greatest Risks:
 Cascading Effects
o Worst case scenario:
 What keeps you up at night;
 31 Core Capabilities, and
 Target:
 Resources, and
 EMACS.
 Lack of Livestock Trailers?
 Influences Planning, Organization, Equipment, Training and Exercises:
 What do the locals have?
 FEMA needs to know what our deficiencies may be in our state.
 Also helps identify strengths.
 THIRA – PLANS – EXERCISES – VALIDATE.
 We must be careful to not over estimate our capabilities.
Kelly Hamilton concluded the conference by thanking everyone for attending. As is
important with any activity such as this, a survey will be mailed out asking for input
as to the positive and areas for improvement for next year’s conference. Everyone
was also encouraged to tour the Socorro County Emergency Management Animal
Incident Trailer parked outside. The related ESF #11 functions are important in
seeking the cooperation of residents in an incident.
Last
First
AdamsCameron Meg
Organization
NM
Department of
Agriculture
NM
Department of
Health
Abrahamson
Nathan
Alling
Anderson
Theresa
Jeffrey
City Of
Albuquerque
NMSU
talling@cabq.gov
lantz@nmsu.edu
505-768-2643 (o)
575-525-6659 (o)
Joe
Albuquerque
Environmental
Health
janguiano@cabq.gov
505-768-2653 (o)
NMED
mloren5@live.com
575-624-6046 (o)
Phone
nabrahamson@nmda.nmsu.edu
505-841-9425 (o)
marguerite.adamsca@state.nm.us
505-827-2694 (o)
Baldwin
Barragan
Jesse
Manuel
Barragan
Manuel L.
NMED
manuell.barragan@state.nm.us
Joan
New Mexico
Department Of
Health
joan.baumbach@state.nm.us
505-827-0006
Paul
Smith’s Food
and Drug
Tom
NM
Environment
Department
tom.blaine@state.nm.us
505-827-1603
Shannon
William
Albuquerque
Consumer
Health
Protection
Division
U. S. FDA
sblueeyes@cabq.gov
William.Boden@fda.hhs.gov
303-236-3077 (o)
Jon
Cooperative
Extension
Service
jboren@nmsu.edu
575-646-3015 (o)
Campos
Julio
Albuquerque
Consumer
Health
Protection
Division
jccampos@cabq.gov
505-263-7462 (c )
Casaus
James L.
Bernalillo
County
10
Roadrunner
Food Bank
jcasaus@berno.gov
505-314-0327 (o)
Page
Anguiano
Email
Baumbach
Bejmowicz
Blaine
Blueeyes
Boden
Boren
Chavez
Maria
Bueno Foods
cmaria@buenofoods.com
505-234-2722 (o)
Coe
Conroy
Richard
Carol
Kellogg
Company
DOH
Richard.Coe@kellogg.com
Carol.Conroy@state.nm.us
505-833-4119 (o)
505-827-2914 (o)
Cousins
Dalton
Dean
Solon
Ernest
Tom
Albuquerque
Consumer
Health
Protection
Division
US Foods
NMSU/CES
JCousins@cabq.gov
Ernest.Dalton@usfoods.com
tdean@nmsu.edu
505-343-2255 (o)
575-646-5819 (o)
Downing
Dennis
SW Food
Alliance
densudowning@gmail.com
575-445-1413 (o )
Susan
Anthony
Paul
Greg
Raton Farmer's
Market
USAO
NMDOH
NMDA
densudowning@gmail.com
anthony.elsworth@usdoj.gov
paul.ettestad@state.nm.us
gferguson@nmda.nmsu.edu
575-445-1413 (o )
505-224-1431 (o)
505-827-0006 (o)
575-763-0168 (o)
Nancy
NMSUCooperative
Extension
Service
naflores@nmsu.edu
575-646-1179 (o)
Franz
Fuller
Owida
Joann
NMSU
Cooperative
Extension
Service
DOH
ofranz@nmsu.edu
joann.fuller@state.nm.us
575-374-9361 (o)
505-476-8818 (o)
Grabowski
Debra
Indian Health
Service
debra.grabowski@ihs.gov
505-248-7614 (o)
kgreenberg@cabq.gov
jgrimm@sfnmmexican.com
serle.guerrero@usfoods.com
becca@anl.gov
khamilton@nmda.nmsu.edu
hdan@buenofoods.com
Laura.Henry@state.nm.us
Hedgar@buenofoods.com
505-768-2629 (o)
Greenberg
Grimm
Guerrero
Haffenden
Hamilton
Hartkemeyer
Henry
Hernandez
Kaitlin
Julie Ann
Serle
Becca
Kelly
Dan
Laura
Edgar
City of
Albuquerque
Environmental
Health
Department
US Food
NMDA
Bueno Foods
NMDoH
Bueno Foods
505-343-2255 (o)
575-646-7243 (o)
505-243-2722 (o)
575-525-5058 (o)
505-243-2722 (o)
11
Flores
Page
Downing
Elsworth
Ettestad
Ferguson
Higgins
Hinrichs
Florence
Bruce
Horschel
Dan
Houghton
Woods
Johns
Melissa
Jones
Kenworth
Noon Day
Ministries
Higgins
Environmental
Solutions
CES
Sandia
National
Laboratories
NMSUExtension
State Of New
Mexico
The
Community
Pantry
Kanji
Zahra
Kaplan
Paul
Kay
Tyrone
Kendall
Knight
Hilda
Eugene
Albuquerque
Consumer
Health
Protection
Division
Sandia
National
Laboratories
The
Community
Pantry
The
Community
Pantry
NMED
Sonja
Cooperative
Extension
Service
Koukel
Lathrop
Lazzari
Lockey
Lopez
Sarah
Jerry
Kodi
Laura
Marquez
Crystal
University Of
New Mexico
NMDOH
NMDOH, SLD
Biad Chili
NMDOH
Scientic
Laboratory
Division
dherrera@noondayministries.org
505-246-8001 (o)
askflorence@Q.com
bhinrich@nmsu.edu
575-445-5330 (o)
575-762-1052 (o)
dshorsc@sandia.gov
505-284-4786 (o)
whoughto@nmsu.edu
575-887-6595 (o)
melissa.johns@state.nm.us
575-437-7115 (o)
kenworthjones@gmail.com
505-726-8068 (o)
zkanji@cabq.gov
pgkapla@sandia.gov
505-284-4786
tjkay@hotmail.com
505-726-8068
hilda@thecommunitypantry.org
eugene.knight@state.nm.us
505-726-8068
575-258-2372
sdkoukel@nmsu.edu
575-646-3006
slathrop@salud.unm.edu
Jerry.lazzari@state.nm.us
kodi.lockey@state.nm.us
rezolexqc@hotmail.com
505-925-0545
505-841-4674
505-383-9137
575-525-1101
crystal.marquez@state.nm.us
505-383-9132
12
Dolores
Page
Herrera
Martinez
Martinez
Hiromi
hiromi.martinez@state.nm.us
505-771-5980
Karim
Doña Ana
County
Cooperative
Extension
Service
karmarti@nmsu.edu
575-525-6649
Randy
Albuquerque
Consumer
Health
Protection
Division
randym@cabq.gov
Master
Sharon
McCarty
Newton
Scientific
Laboratory
Division
Valencia Co.
CES
sharon.master@state.nm.us
505-383-9122
jnewton3@nmsu.edu
505-565-3002
McNeil
Melman, M.S.
Carrie
Sandra D.
Department of
Health
NMDOH
carrie.mcneil@state.nm.us
sandra.melman@state.nm.us
505-827-0100
Mitchell
Murray
Nagy
US Food And
Drug
LaTonya
Administration
Jeffery
DHS
Samantha NMDOH
latonya.mitchell@fda.hhs.gov
Jeffery.Murray@HQ.DHS.GOV
samantha.nagy@state.nm.us
303-236-3017
703-235-9338
505-476-2626
dorris@nmda.nmsu.edu
christine.orsak@genmills.com
575-646-3107
New Mexico
Department of
Agriculture
Orris
Orsak
Danny
Christine
Pablo
Renae
NIIP-ATRL
rpablo@navajopride.com
505-566-2633 (o)
505-599-0534 (f)
Padilla
Parra
Mariana
Anthony
mariana.padilla@mail.house.gov
anthony@nmsu.edu
505-346-6781
575-646-3702 (o)
Pate
Pepe
Ron
Dennis
US Congress
NMDA
Sandia
National
Laboratories
Justin
Jeff
Tracy
jpeters@thefooddepot.org
jphillips@losranchosnm.gov
tracy.rawlinson@state.nm.us
505-844-3043
13
Peters
Phillips
Rawlinson
Santa Fe Food
Depot
Los Ranchos
State of NM
rcpate@sandia.gov
dennis.pepe@state.nm.us
575-524-6300
Page
Martinez
New Mexico
Environment
Dept.
Alf
alf@nmda.nmsu.edu
Romero
Rose
David
Mike
The
Community
Pantry
NMDOH
Roybal
Gloria
Department Of
Health
gloria.roybal@state.nm.us
505-476-8811
Roybal
Segura
Jennifer
Bill
State Of NM
DOH
NMDA
jennifer.roybal@state.nm.us
wsegura@nmda.nmsu.edu
505-476-8816
505-749-2946
Senke
Simonian
Smith
Smith
Smith
Smith
Hal
Angela
Carmela
Chad
Jessica
Melanie
City Of
Albuquerque
US Foods
NMED
NMFLB
Socorro CES
NAPI
hsenke@cabq.gov
angela.somonian@usfood.com
carmela.smith@state.nm.us
chads@nmflb.org
jasmith@nmsu.edu
505-768-2632
Smoak
Cameron
Stedman
Steven
Mallory
Consulting, LLC
NM
Environment
Department
Tafoya
Lucas
Anita
Paul
Torres
575-524-6300
505-899-9240
505-566-2600
cameron.smoak@yahoo.com
steven.stedman@state.nm.us
575-258-3272
Bernalillo
County
NMDHS&EM
ltafoya@bernco.gov
anita.tallarico@state.nm.us
505-314-0323
NM DoH
Scientific Labs
paul.torres@state.nm.us
505-383-9129
Trujillo
Rosanna
Unis
Carl
Vigil
Walker
Martin
Susan
Albuquerque
Consumer
Health
Protection
Division
Sandia
National
Laboratories
Santa Fe
County
NMDHS&EM
Warshawer
Steve
Janet
Witte
505-726-8068
505-332-4850
rxtrujillo@cabq.gov
cjunis@sandia.gov
505-844-5312
mavigil@santafecounty.org
susan.walker@state.nm.us
505-476-9640
Mt Agricultural
Enterprises
stevew@plateautel.net
575-422-2238
SW Border
Food Safety
and Defense
jswitte@nmsu.edu
575-646-5949
14
Tallarico
mromero@gmcs.k12.nm.us
michael.rose@state.nm.us
Page
Reeb
Jeff
Ben
Zappe
Steve
Environmental
Health Bureau
jwitte@nmda.nmsu.edu
Bwoods@buenofoods.com
575-646-3007
505-243-2722
steve.zappe@state.nm.us
505-827-1080
Page
Witte
Woods
New Mexico
Department Of
Agriculture
Bueno Foods
15
Center