Transcript of Courtesy of Food Technology magazine, from "Defending the Food Supply," August 2005, Vol. 59, No.8....
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- 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.www.ift.org In a Food Preparation and Service
Setting
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- On Sept 11, 2001 the U.S. was attacked
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- 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
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- 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 Will
this Effect Missouri?
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- Case Study: Polonium 210 November 23, 2006 Alexander Litvinenko
died of acute radiation poisoning due ingesting a large dose of
Polonium 210. 1 st person to die of acute -particle radiation
effects Most likely mixed into tea Highly toxic Difficult to find
and identify
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- Supplies
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- 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.
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- Distribution
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- Food Service
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- 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.
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- 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. www.ift.org
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- Is Food Defense Different than Food Safety? Food Defense
focuses on protecting the food supply from intentional
contamination. unintentional Food Safety (HACCP) focuses on
protecting the food supply from unintentional contamination. It can
help with, but is not a substitute for food defense.
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- 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
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- Rats! Businessman poisons food of rival noodle shop with
Tetramine. Poisoning sickens 400 kills 49 (soldiers and school
children) Owner of rival Kindergarten contaminates lunch with
Tetramine Poisoning effects 70 kindergarteners and 2 teachers Rival
Chinese Businesses use banned rat poison containing Tetramine to
harm a competitors business
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- 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.
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- 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
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- 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.www.ift.org
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- 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.
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- Four Steps for Developing a Food Defense Plan Assess the
vulnerabilities Write a plan Evaluate the plan Maintain the
plan
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- Assess the vulnerabilities
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- Countermeasures are actions taken to shield vulnerable areas,
reducing the risk of intentional contamination.
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- Areas to Consider for Countermeasure Development Procedures
Facility Technology Personnel
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- Workforce Shipping and Receiving Visitors and Customers
Marketing Countermeasures for Procedures
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- Light it Lock it Limit Access Countermeasures for Facility
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- Write the Plan
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- Should such an event occur a timely and efficient response will
be critical to minimizing the damage.
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- 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
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- 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
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- Caf Containment and Disposal Plan
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- 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)
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- 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
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- Utility shut offs Owner : Hal Hashslinger 1745 Crepe Circle
Cookstown, MO 65xxx H2OH2O H2OH2O H2OH2O H2OH2O H2OH2O H2OH2O
H2OH2O H2OH2O Facility Map H2OH2O H2OH2O H2OH2O Exterior door
H2OH2O H2OH2O Interior door Exterior door
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- Caf Emergency Phone List
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- Caf Supplier Contact List
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- Caf Employee Emergency Contacts
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- References www.fsis.usda.gov www.cfsan.fda.gov www.bt.cdc.go
www.morerestaurants.org