Food Safety Emergency Management

Food Safety Emergency Management Yong Yang 杨勇 Director of Institute of Food Safety Standardization, China Jiliang University 中国计量学院食品安全标准化研究所

Institute of Food Safety Standardization食品安全标准化研究所(IFSS) • Research Directions: • Food Microbial Hazard Analysis and Control • Food Quality and Safety Management • Food Safety Education

2001.9.11

2003 SARS

Mad Cow Disease (1996)

Melamine Event of Sanlu Group(August,2008)

Clenbuterol Event of Shuanghui Group (Match,2011)

Beverage Cloud Event (May, 2011)

Cucumber Crisis (June, 2011)

From “Toxic cucumber” to “Toxic Milk” 2011.06.05 09:21:13 • 2.16 billion U.S. Dollar lose because of cucumber Crisis. • Cambridge University: “Super Bacteria” in milk in United Kingdom and Denmark.

Risk and Emergency Management Standards

Food Safety Emergency • A situation whether accidental or intentional, that is identified, by a competent authority as constituting a serious and as yet uncontrolled foodborne risk to public health that requires urgent action. • 经主管部门认定，因意外或人为原因造成，对公众健康构成严重危害的食源性风险，该风险还未得到控制，需要采取紧急行动的状态。 ----Principles and guidelines for the exchange of information in food safety emergency situations CAC/GL 19-1995

Emergency Management Standard • Emergency Management Accreditation Program (EMAP) • 2010.9

1. Emergency Management Program 1.1 Administration, Plans and Evaluation 1.2 Coordination 1.3 Advisory Committee

2. Emergency Management Program Elements 2.1 Administration and Finance 2.2 Laws and Authorities 2.3 Risk Assessment 2.4 Hazard Mitigation 2.5 Prevention

2.6 Operational Planning 2.7 Incident Management 2.8 Resource Management and Logistics 2.9 Mutual Aid 2.10 Communication and Warning

2.11 Operations and Procedures 2.12 Facilities 2.13 Training 2.14 Exercises, Evaluations and Corrective Actions 2.15 Crisis Communications, Public Education and Information

2.1 Administration and Finance • To ensure timely of assistance and cost recovery. 2.2 Laws and Authorities • A process for identifying and addressing proposed legislative and regulatory changes.

2.3 Risk Assessment 2.4 Hazard Mitigation 2.5 Prevention • Intelligence activities, threat assessments, alert networks and surveillance programs.

2.6 Operational Planning • Emergency response; • Continuity of operations; • Continuity of government; • Recovery from emergencies.

2.7 Incident Management • Incident management system: (Modular organization, unified command, multi-agency coordination) • Single point contact • All personnel • Specific organizational roles and responsibilities for each incident management function.

2.8 Resource Management and Logistics 2.9 Mutual Aid • Regional arrangements • To provide additional equipment, supplies, facilities, personnel.

2.10 Communication and Warning • Communication systems • Notification systems • Warning systems 2.11 Operations and Procedures 2.12 Facilities

2.13 Training • Program officials • Emergency management /response personnel • The public • Qualification of trainers 2.14 Exercises, Evaluations and Corrective Actions

4.15 Crisis Communications, Public Education and Information • a central contact facility for the media; • pre-scripted information bulletins; • method to coordinate and clear information for release; • capability of communicating with special needs populations; • protective measure guidelines.

Public information plan: • Inform and educated the public about hazards, threats to public safety, and risk reduction. • including response to public inquiries and rumors. • through various media.

Protocols: • interface with public officials and VIPs

Procedures: • obtaining and disseminating public information materials in alternative formats, • to support a joint information system and center.

Spokespersons • Specific threats; • Protective actions • preparedness; • Mitigate the threats • diverse populations are appropriately advised.

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Food Safety Emergency Management