1 / 22

Assessing the Vulnerabilities of Your Farm or Food business

Step one in developing a food defense plan. Assessing the Vulnerabilities of Your Farm or Food business. The Farm-to-Table Food Supply Chain is Vulnerable. Production Agriculture Supplies Transportation Auctions Feedlots. -Farm.

keilah
Télécharger la présentation

Assessing the Vulnerabilities of Your Farm or Food business

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Step one in developing a food defense plan Assessing the Vulnerabilities of Your Farm or Food business

  2. The Farm-to-Table Food Supply Chain is Vulnerable • Production Agriculture • Supplies • Transportation • Auctions • Feedlots

  3. -Farm

  4. The Farm-to-Table Food Supply Chain is Vulnerable (continued) • Food Processing • Supplies • Employees • Bulk Mixing • Bulk Storage • Water supply

  5. The Farm-to-Table Food Supply Chain is Vulnerable (continued) • Retail Food Sales • Supplies • Employees • Buffet Service Areas • Farmer’s Market • Fresh Produce

  6. Is Food Defense Different than Food Safety? • Food Defense focuses on protecting the food supply fromintentional contamination. • Food Safety (HACCP) and Biosecurity focus on protecting the food supply from unintentional contamination. They help with, but are not a substitute for food defense.

  7. Who Might Intentionally Contaminate a Food/Animal Facility? • Disgruntled employee/former employee • Contract or temporary employee • Members of extremist groups • Truck driver • Affiliate of a competing facility • Visitor to facility

  8. 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 (radiation burns) or internally (organ damage). Potential Contaminants

  9. What Makes an Attractive Agent of Intentional Contamination • Incubation period/delayed effect • Highly effective • History of use • Available (easily produced in adequate quantity) • Low traceability

  10. Case Study: Bitter Harvest • 1973 Fire retardant (PBB) accidentally mixed into feed rations for cattle. • Over a year later sickness in animals, and humans is linked to PBBs. • Cattle, pigs, sheep, chickens, and contaminated commodities are destroyed and buried. • 97% of humans living in Michigan during that time period have PBBs in their system.

  11. Transmission of Chemicals Consider how a chemical might be “delivered” as an intentional contaminant: • Directly added during production process • Added to ingredients at the supplier level • Indirect addition during the production process(ex. Cleaning supplies or pesticides, packaging materials)

  12. Transmission of Disease in Livestock Consider how a disease might be “delivered” as an intentional contaminant: • Aerosol (airborn) • Directs contact (including reproductive) • Fomite (contaminated object) • Oral (feed or water) • Vector-borne (insect transmission) • Zoonotic (transmission between humans and animals)

  13. Transmission of Pathogens in Food Consider how a microbiological agent might be “delivered” as an intentional contaminant: • Directly added to finished product • Indirect addition to environment or finished product (ex.Listeria)

  14. Helpful Resources for Vulnerability Assessment • Labeled map of facility • Written operational procedures • Workforce procedures • University extension personnel • Law enforcement • Insurance Agent

  15. Government Guides • USDA – Pre-harvest Security Guide • USDA/Food Safety and Inspection Service – Developing a Food Defense Plan for Meat and Poultry Slaughter and Processing Plants • Food and Drug Administration – Guidance for Industry, Food Producers, Processers, and Transporters: Food Security Preventative Measures Guidance

  16. Nine Questions to Assess Vulnerability • Is your outside perimeter secure? • Is access within your operation limited? • Are your processes secure? • Is your shipping and receiving secure?

  17. Nine Questions to Assess Vulnerability continued • Do you have an inventory system for stored materials? • Is access to your water supply limited? • Is mail opened away from sensitive areas? • Do you have screening and training procedures for your workforce? • Is access to sensitive areas limited?

  18. Livestock Auction Barn • Family owned auction facility with sales on Monday and Wednesday. • Restaurant on premises open Monday through Saturday from 6:00 am to 2:00 pm. • Located at the corner of two highways and has a perimeter fence. • 8 permanent and 12 part time employees.

  19. Livestock Auction Barn, cont. • Arena can seat 300 people. • Restaurant can seat 75 people. • Can accommodate up to 5,000 animals. • Security cameras are located inside the pavilion but not in the pens. • Restrooms are shared with arena and restaurant.

  20. 24’ 24’

  21. Livestock Auction Barn Vulnerability Worksheet

  22. Work on Your Vulnerability Assessment

More Related