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by Melissa Vaccaro, BSEd, MS, CP-FS, FMP 1 HOUR CE CBDM Approved SAN Food Defense FOOD PROTECTION CONNECTION PROTECT YOUR CLIENTS FROM DELIBERATE FOOD CONTAMINATION WITH VIGILANCE AND SOUND STRATEGIES We must be concerned with food defense and food safety. Each country, the United Nations, and the World Health Unfortunately, acts of food terrorism—both foreign and Organization define Food Safety, Food Security, and domestic—have already been documented and have Food Defense differently. The FDA (US Food and caused injury and death. As a responsible manager, Drug Administration) through the FSMA (Food Safety educate yourself and your employees about the safety Modernization Act) has mandated that all manufacturers, issues in your operation, the food industry, and the entire processors, holders, packers, and distributors of food in country. We must make every effort to identify and stop the US have proactive Intentional Food Adulteration Plans any potential deliberate food contamination. As managers in place. Facilities covered under this rule must develop and employees in the food service or retail industry, it’s and implement a food defense plan that includes an your responsibility to take action! analysis of vulnerabilities and implementation of mitigation strategies. This is not mandated for foodservice and retail facilities, but these facilities are at high risk as well and 6 NUTRITION & FOODSERVICE EDGE | July-August 2018 [email protected] should do an assessment of than the employees who will assure that, as an Melissa Vaccaro, their facilities, have a plan work there. Does something employee, you understand BSEd, MS, CP-FS, FMP in place, and train their seem different? Is your responsibility and the is the Vice President employees in food defense, something out of place? Do important role you play in of Consulting for PTI Consulting Group, defined below. not let anything out of sorts food defense every day. a division of Paster go unreported. Do not get These standard operating Training, Inc. Vaccaro Food Defense complacent or lazy about procedures can include four is a 24 year alum of Food defense is the your work environment and broad categories: Employee the PA Department of prevention of the deliberate think ‘That would never Awareness, Customer Agriculture as a Food Program Specialist, contamination of food. happen in food service Awareness, Vendor this and is an Executive Note that the action of or retail establishment.’ Awareness, and Facility Board member for the the person contaminating Be prepared! Though it Awareness. Central Atlantic States the food is deliberate may not occur often, food Association of Food and and not accidental. These tampering, food hoaxes, EMPLOYEE Drug Officials (CASA). individuals and their actions and deliberate food AWARENESS She is co-author of the SURE ™ Complete are designed to cause harm • Be a responsible contamination can happen HACCP Food Safety to people. and has happened. employee. Communicate Series. any potential food Do not be overly distrustful Food Safety defense issues to your or paranoid. The best Food safety is the manager. defense is to simply be prevention of the accidental • Be aware of your contamination of food. This alert and aware of your environment, with a few surroundings and pay accidental and unintentional attention to employees contamination occurs from daily precautions always in place. Food defense training who are acting unusual, chemical, biological, or different from their physical hazards. will help both managers and employees know what to do normal behavior. No matter how these to protect their workplace • Limit the number concepts are defined, by and customers. This will of personal items any given organization, also define what to do if you brought into your work together they each are very suspect or become aware of establishment. important to providing the a food defense issue. • Be aware of who is safest supply of food to the working at a given time public. Your responsibility as a manager or food employee and where (in what area) UNDERSTANDING is to prepare, serve, and sell they are supposed to be FOOD DEFENSE safe food. Understanding working. AND EMPLOYEE food defense will protect • If you are assigned RESPONSIBILITIES you, your family, your to the salad bar, self- Food defense is simple business, and the food service food, or displays, to practice; be aware, service or retail industry. constantly monitor them. and pay attention to your The FDA recommends Let customers know there surroundings, fellow you take food defense is employee presence in managers, employees, steps to ensure the safety that area. Salad bars and customers, vendors, and of customers, coworkers, your facility. No one knows and country. Standard a work environment better operating procedures Continued on page 8 NUTRITION & FOODSERVICE EDGE | July-August 2018 7 Continued from page 7 open food displays are easy targets for someone wanting to do harm. • Make sure labeled chemicals are in a designated storage area away from food, and not easily accessible. • Ensure you and your coworkers are following company guidelines. If you have any questions or believe company guidelines are not being followed, ask for manager assistance. • Take all threats seriously, even if it is a fellow coworker or customer blowing off steam. Report it! • If the back door is supposed to be locked and secure, make sure it is. • Look at food products every day for irregularities. If you use a food product and it’s supposed to be green but today it’s blue, stop using the product and notify your manager immediately. ALWAYS ASK FOR IDENTIFICATION • If you know an employee is no longer with your from any vendor or service person that company and this person enters an “Employees Only” area, notify your manager immediately. enters restricted areas of your establishment. • Never allow strangers and friends of employees in the If you do not recognize the regular delivery food prep area. person, ask for their ID. • Cooperate during all investigations. • Do not talk to the media; refer all questions to your they are doing while in the establishment. We assume they corporate office or an official spokesperson. know what they are there for and allow them to go about • If you are aware of a hoax or threat, alert your manager their business. Unfortunately, this can also be an easy immediately. entrance for someone wanting to do harm. CUSTOMER AWARENESS Always ask for identification from any vendor or service person that enters restricted areas of your establishment. • Be aware of any unattended bags or briefcases that If you do not recognize the regular delivery person, ask for customers bring into your operation. their ID. • Be aware of any unusual behavior of customers. Some • When items are being delivered, stay with the delivery examples are uneasiness, pacing around, and attempts person. to enter areas that are not for customers. • Monitor all products received and look for any signs of • Monitor salad bars and self-service food areas or open tampering. Do not accept questionable deliveries. food displays for any unusual customer activity. • Never accept items not listed on your invoice. If the • If a customer walks into an “Employees Only” area of vendor attempts to give you additional items not listed, your operation, politely ask the customer if he or she notify your manager. needs help, then notify a member of management. • If a service person arrives, do they have an approved VENDOR AWARENESS work order? Where are they scheduled to do work in the Vendors and service personnel are commonplace in food facility? If you are unsure, verify with your manager. service and retail establishments. They tend to come and go. Employees and managers pay little attention to what Continued on page 10 8 NUTRITION & FOODSERVICE EDGE | July-August 2018 DEALING WITH SCALE IS NOW A BLAST. Cooking with water means dealing with scale—until now. Only Vulcan integrates SonicSafe™ ultrasonic scale- fighting technology inside our generator-based, electric steamers to manage scale continuously and automatically. • Non-stop scale protection. SonicSafe ultrasonic technology starts automatically, producing microscopic bubbles that burst with powerful energy, blasting scale and preventing build-up. • No more filters. SonicSafe doesn’t wear out like replaceable scale filters. So you can keep on steaming, with no equipment slowdowns. • Reduced routine maintenance. SonicSafe means less hassle, less downtime and lower maintenance costs. That’s good for your operational budget … and your sanity. NEW! Model C24EA5-LWE shown. 24” W x 26” H x 33” D 208/60/3 AVAILABLE ON ALL VULCAN ELECTRIC GENERATOR-BASED STEAMERS SonicSafe Ultrasonic Technology Traditional Scale Blocker Scale Prevention Ultrasonic Waves Chemical Filtration Carbon Block Only (Optional) Carbon Block and Additive Filter Replacement 1x Annually 2x Annually De-Liming Frequency 4x Annually 12x Annually To learn more, visit vulcanequipment.com © 2018 Vulcan Continued from page 8 • Do not allow vendors or service persons to roam freely FDA A.L.E.R.T. throughout your operation. The Food and Drug Administration has a Food Defense • Also, though not a vendor or service person, always ask training program called A.L.E.R.T. Food Defense 101 was for identification from your inspector or any person designed by FDA to provide a resource for preparedness claiming to be a government or regulatory employee. against an intentional attack against the nation’s food supply. This training is intended to provide understanding FACILITY AWARENESS and guidance for implementing common sense, realistic, No one knows the surroundings more than the employees and effective Food Defense Plans. You can find this who work there every day. If something seems wrong or program at: https://www.accessdata.fda.gov/scripts/ out of place, report it. FDTraining/index.cfm • Report and document all equipment, maintenance, and It’s very important we all do our part to ensure a safe security issues to your manager.
Recommended publications
  • Food Defense Fact Sheet

    Food Defense Fact Sheet

    Food Defense Fact Sheet What is Food Defense? Food defense is the protection of food products from intentional contamination or adulteration where there is an intent to cause public health harm and/or economic disruption. Highlighted Food Defense Tools and Resources Food Defense 101 provides training in preparedness against an intentional attack against our food supply. The courses provide an understanding of and guidance for developing a Food Defense Plan(s) based on a common sense approach. http://www.fda.gov/Food/FoodDefense/ToolsEducationalMaterials/ucm353774.htm Employees FIRST is an initiative that food industry managers can include in their ongoing employee food defense training programs. Employees FIRST educates front-line food industry workers from farm to table about the risk of intentional food contamination and the actions they can take to identify and reduce these risks. http://www.fda.gov/Food/FoodDefense/ToolsEducationalMaterials/ucm295997.htm FDA Food Defense Plan Builder is a user-friendly software program designed to assist owners and operators of food facilities with developing personalized food defense plans for their facilities. This user-friendly tool harnesses existing FDA tools, guidance, and resources for food defense into one single application. The Food Defense Plan Builder guides the user through the following sections: Company Information; Broad Mitigation Strategies; Vulnerability Assessment; Focused Mitigation Strategies; Emergency Contacts; Action Plan; and Supporting Documents. http://www.accessdata.fda.gov/scripts/fdplanbuilder/ Food Related Emergency Exercise Bundle (FREE-B) is a compilation of scenarios based on both intentional and unintentional food contamination events. It is designed with the intention of assisting government regulatory and public health agencies in assessing existing food emergency response plans, protocols and procedures that may be in place, or that they are in the process of revising or even developing.
  • The Need for Food Defense in the Post-9/11 Era Can the Risk Be Ignored? Many People Are Familiar with “Food Safety.” It Has Been Likely to Occur in the Food Supply

    The Need for Food Defense in the Post-9/11 Era Can the Risk Be Ignored? Many People Are Familiar with “Food Safety.” It Has Been Likely to Occur in the Food Supply

    The need for food defense in the post-9/11 era Can the risk be ignored? Many people are familiar with “food safety.” It has been likely to occur in the food supply. recognized for many years as being essential for businesses The key words are obviously “unintentional” for food that supply food products anywhere in the supply chain. safety and “intentional” for food defense. The food The term “food defense,” however, is another issue. industry has the personnel and infrastructure in place for food safety, but many in the industry are struggling with Shortly after the tragic events of September 11, 2001, how to approach food defense. the U.S. government became concerned that terrorist organizations might seek to contaminate parts of the Long before 2001, there was documentation of intentional American food supply. In December 2001, the Food food contamination incidents throughout the world. A and Drug Administration (FDA) and the United States study by the Centre of Excellence for National Security Department of Agriculture (USDA) began a dialogue with (CENS) in Singapore, written by G.R. Dalzeil, reported that a number of security professionals in the food industry between 1950 and 2008, there were approximately 398 to determine the current state of readiness against an confirmed incidents of contamination and approximately intentional attack. The information gathered was not 125 unconfirmed incidents. The information for this study encouraging. Prior to 2001, security departments in the was gathered worldwide; however, 42 percent of the food industry were mostly concerned with protecting incidents occurred in the U.S.; the U.S., UK, and Australia people and assets.
  • Food Defense Survey & Report

    Food Defense Survey & Report

    Food Defense Survey & Report Food Defense Prepared by Catherine L. Feinman Foreword by Amy Kircher December 2013 © Copyright 2013, by IMR Group, Inc. publishers of DomesticPreparedness.com, the DPJ Weekly Brief, and the DomPrep Journal; reproduction of any part of this publication without express written permission is strictly prohibited. IMR Group Inc., 517 Benfield Road, Suite 303, Severna Park, MD 21146, USA; phone: 410-518-6900; email: [email protected]; also available at www.DomPrep.com ~ This page was left blank intentionally ~ ACKNOWLEDGEMENTS Food, like water and air, is essential to sustain life. For the past three years, DomPrep has focused on protecting the food supply in one manner or another. Each time we achieved better results. Early this year, in a conversation with Scott Becker, executive director at the Association of Public Health Laboratories, he remarked, “If you really want to learn about food preparedness, you must go to the University of Minnesota.” He was right. This report is the result of an Insiders Roundtable held at that prestigious venue. Thank you Scott, for your important suggestion. Additionally, DomPrep’s staff Susan Collins and Catherine Feinman did a terrific job in producing this report. Catherine researched, compiled, drafted, analyzed, and edited a huge amount of content into the final product. Susan coordinated and organized the design, layout, and production. A special thank you goes to them. Select advisors from the DomPrep40 provided thought leadership, insight, and professional contacts to increase the report’s importance, credibility, and relevance to planners and policy professionals alike. A warm thank you goes to Amy Kircher, DrPH, director of the National Center for Food Protection and Defense at the University of Minnesota, Maureen Sullivan, emergency preparedness and response laboratory coordinator of the Minnesota Department of Health, and Craig W.
  • FOOD DEFENSE Election Outcomes

    FOOD DEFENSE Election Outcomes

    FI RST RESP0N DE RS TOO LBOX Complex Operating Environment - Food and Agriculture Food and agriculture infrastructure is a $1 trillion industry, TARGETED INFRASTRUCTURE: Food infrastructure is considered FIRST RESPONDER AND PUBLIC HEALTH RESPONSE PLANNING • Identify medical centers in and around the region and assess almost entirely under private ownership and comprises an a “soft target” for deliberate attack because of the decentralized CONSIDERATIONS: It is highly recommended that frst responders capabilities for food contamination response; estimated 2.1 million farms, 935,000 restaurants, and more nature of the infrastructure nodes. Nodes often provide multiple establish rapport with the appropriate local public health, law • Report unusual illnesses or deaths with quick onset than 200,000 registered food manufacturing, processing, and entry points into the food continuum and have limited to no security. enforcement, and private-sector food supply entities before of symptoms; storage facilities. Intentional contamination of the food supply Examples of nodes with limited security include processing, an incident. Establishing information-sharing relationships • Enhance lab testing (some routine testing does not test for all could have signifcant public health and economic consequences transportation, and distribution mechanisms and facilities, while and participating in preparedness exercises can help ensure potential contaminants, so enhancing testing would need to depending on the commodity, the agent used, and where in the nodes with little or no security might include restaurants, cafeterias, suffcient laboratory capacity, technical capability, and medical be balanced with beneft); and supply chain the contaminant was added. This product provides grocery stores, and food service and storage. countermeasures are in place to address properly a potential • Train for evidence handling (it is important to obtain samples intentional food-contamination attack.
  • Curriculum Vitae John Williams Spink

    Curriculum Vitae John Williams Spink

    EXTERNAL Curriculum Vitae CONTACT INFORMATION [email protected], 517-381-4491 ResearcherID (Thomas Reuters): J-5535-2015 John Williams Spink SciVal: John Williams Spink ORCID: 0000-0003-4142-3352 Scopus Author ID: 366.0340.4600 ORGANIZATION POSITION TITLE Department of Supply Chain Management Assistant Professor (Fixed-Term) Eli Broad College of Business INSTITUTION Degree YEAR FIELD OF STUDY Michigan State University B.S. 1988 Packaging Michigan State University M.S. 1991 Packaging, Thin Film Polymer Science Michigan State University Ph.D. 2009 Packaging, Anti-Counterfeit Strategy (#34/57 Worldwide) Top Food Related Entries are HIGHLIGHTED; 2019 are noted in RED Narrative: Dr. John W. Spink is an Assistant Professor in the Department of Supply Chain Management in the Eli Broad Business College at Michigan State University (USA) where he redeveloped and teaches all sections of “Introduction to Supply Chain Management” and a section “Procurement and Supply Chain Management.” His 2009 Packaging PhD work, within the College of Agriculture and Natural Resources at MSU, was on Anti- Counterfeit Strategy and his broad research expands from Food Fraud to product fraud related business risks (including Enterprise Risk Management ERM and COSO), and a range of outreach activities that cover policy and trade issues. Previously he was an Assistant Professor in the School of Criminal Justice in the College of Social Science at MSU. Later he was an Assistant Professor (Fixed-Term) in the College of Veterinary Medicine where he was the created, developer and instructor for graduate courses of: Packaging for Food Safety, Anti-Counterfeiting and Product Protection (Food Fraud), and Quantifying Food Risk.
  • FSIS Food Safety and Food Defense

    FSIS Food Safety and Food Defense

    Food Contamination Can Be Either USDA’s Food Safety and Inspection Service (FSIS) Unintentional or Intentional FSIS is the regulatory agency within USDA responsible for The U.S. food supply is potentially vulnerable to protecting public health by ensuring that meat, poultry, intentional contamination. As such, CIs also conduct and processed egg products distributed in-commerce are surveillance activities related to food defense. The safe, wholesome, and correctly labeled and packaged. main goal of these activities is to identify potential security vulnerabilities that increase the risk of intentional contamination for meat, poultry, and processed egg products at in-commerce facilities. FSIS Food Safety What Is the Difference Between and Food Defense Food Safety and Food Defense? Information for In-Commerce Firms Food safety refers to protecting the food supply from unintentional contamination because of pathogens such as Listeria monocytogenes, Salmonella, Campylobacter, and E. coli O157:H7 and chemical and physical hazards. Food defense refers to protecting the food supply from service which through a Web-based intentional contamination with chemical, biological, physical, or radiological agents. Food defense activities can include implementing additional security measures askFSIS, FSIS Compliance Investigators to: Resources for Additional Information FSIS Compliance Investigators (CIs) are responsible reduce the risk of someone intentionally for carrying out the statutory authorities of the agency contaminating the food supply, and through surveillance, investigation, product control, and minimize the impact of an incident. enforcement to ensure public health protection. The main goal of these activities is to protect consumers Guidance on developing a food plan defense developing on Guidance distributors and processors food for defense on Guidance warehouses and transporters food for defense on Guidance measures mitigation risk on Guidance through Guidance Food Defense is VOLUNTARY.
  • Federal Register/Vol. 81, No. 103/Friday, May 27, 2016/Rules

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  • GUIDE to DEVELOPING a FOOD DEFENSE PLAN for Food Processing Plants

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  • Report to Congress on the National Agriculture and Food Defense Strategy (NAFDS)

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    Report to Congress Report to Congress on the National Agriculture and Food Defense Strategy (NAFDS) Submitted pursuant to Section 108 of the FDA Food Safety Modernization Act (FSMA), Public Law 111-353 U.S. Department of Health and Human Services (HHS) U.S. Department of Agriculture (USDA) Table of Contents Executive Summary ............................................................................................................ 3 Introduction ......................................................................................................................... 3 Background ......................................................................................................................... 6 NAFDS - Scope and Guiding Principles ............................................................................ 7 GOAL 1 - Preparedness: Enhance the preparedness of the agriculture and food system ... 8 GOAL 2 - Detection: Improve agriculture and food system detection capabilities ......... 10 GOAL 3 - Emergency Response: Ensure an efficient response to agriculture and food emergencies....................................................................................................................... 11 GOAL 4 - Recovery: Secure agriculture and food production after an agriculture or food emergency ......................................................................................................................... 13 Conclusion .......................................................................................................................
  • Food Fraud Do You Know What You Are Eating? National Coalition for Food and Agriculture Research (C-FAR) Monday, May 9, 2011 / Noon to 1:00Pm John Spink, Phd

    Food Fraud Do You Know What You Are Eating? National Coalition for Food and Agriculture Research (C-FAR) Monday, May 9, 2011 / Noon to 1:00Pm John Spink, Phd

    Food Fraud Do You Know What You are Eating? National Coalition for Food and Agriculture Research (C-FAR) Monday, May 9, 2011 / Noon to 1:00pm John Spink, PhD Assistant Professor, School of Criminal Justice, Michigan State University Associate Director, Anti-Counterfeiting and Product Protection Program (A-CAPPP) Adjunct Assistant Professor, Program in Public Health, College of Human Medicine Instructor, National Food Safety & Toxicology Center (NFSTC) Chair, Packaging Committee, State of Michigan’s Ag & Food Protection Steering Committee Chair, US Delegation, ISO TC 247 Fraud Controls and Countermeasures Member, USP/FCC Food Ingredient Intentional Adulteration Expert Panel Michigan State University [email protected] 517.381.4491 www.A-CAPPP.msu.edu © 2011 Michigan State University 1 Food Safety Modernization Act • 11 Mentions of “Intentional Adulteration” • Section 106. Protection against intentional adulteration – “103 (1) identify and evaluate known or reasonably foreseeable hazards that may be associated with the facility… (2) identify and evaluate hazards that may be intentionally introduced, including by acts of terrorism… (3) develop a written analysis of the hazards.” – “106 (b)(1) [HHS w/ DHS & USDA]… shall issue guidance documents related to protection against the intentional adulteration of food, including mitigation strategies or measures to guard against such adulteration as required under section 402 of the FD&C… © 2011 Michigan State University 2 MSU and Criminal Justice •MSU – Original Land Grant School, 1855 – 17 Degree Granting
  • Food Defense: What It Is, Why We Need It, and Where It’S Going?

    Food Defense: What It Is, Why We Need It, and Where It’S Going?

    Food Defense: What It Is, Why We Need It, and Where It’s Going? by Ray Gilley, President and CEO ISI Security Introduction As CEO of ISI Security, one of my jobs is keeping up with current security trends surrounding different industries and there is almost no other industry in which security impacts more people than the nation’s food supply. For the purposes of this discussion, food includes all commercially produced consumables (i.e. food, water, beverages, pharmaceuticals). Food Safety / Food Defense Food safety laws began to take shape in the early 1900s after the publication of the novel, The Jungle by Upton Sinclair. In that novel, the author exposed the appalling unsanitary conditions in America’s meat packing industry, and by extension the nation’s food industry as a whole. Following that publication, the public outcry demanding changes to address the conditions forced government at all levels to establish laws to protect the public from accidental or careless practices that could result in premature spoilage or dangerous adulteration of food products. These laws, while extremely important, are not broad enough in scope to protect the public from the modern terrorist age. Food safety differs from food defense in that it is only concerned with unintentional acts. Food defense is defined as activities associated with protecting the nation's food supply from deliberate or intentional acts of contamination or tampering (http://www.fda.gov/food/fooddefense/training/ucm111382.htm). The concept of food defense as a unique and separate study from food safety came in the wake of the terrorist incidents of September 11, 2001.
  • Defining Law Enforcement's Role in Protecting American Agriculture

    Defining Law Enforcement's Role in Protecting American Agriculture

    The author(s) shown below used Federal funds provided by the U.S. Department of Justice and prepared the following final report: Document Title: Defining Law Enforcement’s Role in Protecting American Agriculture from Agroterrorism Author(s): Terry Knowles, James Lane, Dr. Gary Bayens, Dr. Nevil Speer, Dr. Jerry Jaax , Dr. David Carter, Dr. Andra Bannister Document No.: 212280 Date Received: December 2005 Award Number: 2003-IJ-CX-1024 This report has not been published by the U.S. Department of Justice. To provide better customer service, NCJRS has made this Federally- funded grant final report available electronically in addition to traditional paper copies. Opinions or points of view expressed are those of the author(s) and do not necessarily reflect the official position or policies of the U.S. Department of Justice. NIJ Research Report Defining Law Enforcement’s Role in Protecting American Agriculture from Agroterrorism Prepared for: National Institute of Justice Washington, D.C. 30 June 2005 Researched and Written by: Terry Knowles Kansas Bureau of Investigation James Lane Ford County Sheriff’s Office Dr. Gary Bayens Washburn University Dr. Nevil Speer Western Kentucky University Dr. Jerry Jaax Kansas State University Dr. David Carter Michigan State University Dr. Andra Bannister Wichita State University Dr. Sandra L. Woerle NIJ Research Project Manager This research project was supported by Grant No. 2003-IJ-CX-1024 awarded by the National Institute of Justice Programs, U.S. Department of Justice. Points of view in this document are those of the authors and do not necessarily represent the official position or policies of the U.S.