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Definitions and Background

Food Biosecurity Preparedness The Operator’s Responsibility and The Sanitarian’s Role Steve Elmer Department of Public Instruction School Nutrition Team. Definitions and Background. Food Safety vs. Food Security vs. Biosecurity What’s the difference?. Food Safety:

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Definitions and Background

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  1. Food Biosecurity PreparednessThe Operator’s ResponsibilityandThe Sanitarian’s RoleSteve ElmerDepartment of Public InstructionSchool Nutrition Team

  2. DefinitionsandBackground

  3. Food Safetyvs.Food Securityvs.BiosecurityWhat’s the difference?

  4. Food Safety: The protection of food from unintentional contamination through operational deficits or improper handling during storing, processing, production, transportation and serving. The contamination may be biological, physical or chemical and generally leads to a mild or moderate illness. Food safety is promoted through education at all levels to address food safety concerns and improve sanitation.

  5. Food Biosecurity: The protection from the deliberate introduction of a dangerous substance into food. It may be perpetrated at any level in the food chain by an organized terrorist group, a lone “copy cat” individual or the result of criminal activity. Attacks are usually focused on a food commodity, process, company or business. The agent may be biological or chemical and may cause severe public health consequences.

  6. Biosecurity: The series of management steps taken to prevent the introduction of infectious agents into a herd or flock, water or food supply. Routine Practices Involve: - Screening - Testing - Quarantine or isolation of newly purchased or returning animals - Monitoring or evaluation system

  7. Infected Herd or Flock Treatment: • - Prevent infectious agent from leaving the farm in animals or products • Treatment or destruction of the flock, herd or product may be required • Biosecurity Results: • - Keeps animals healthy, products safe • - More productive animals • - Profitability • - Positive influence on the economy • - Public assurance

  8. Bioterrorism Bioterrorism or agroterrorism is the intentional contamination of plants, animals, or humans with infectious agents with the express intent to cause disease or economic hardship in animals, agricultural systems, or human populations.

  9. Types of Terrorism: • Nuclear • Biologic • Bacterial (live and toxins) • Viral • Fungal (toxins) • Radiologic • Chemical

  10. Bioterrorism and the Food Supply • Can disrupt without killing, removing moral barriers • Destroy brand names/economic gain (i.e. competitors) • Potential for economic gain in futures market • Difficult to distinguish between intentional and natural (unintentional) outbreaks • Easy target; food supply is largely exposed and vulnerable

  11. Can It Happen? • Absolutely! • Past history, documented cases • September 19, 2003 – Associated Press • - Grand Rapids Michigan • - Former supermarket employee poisoned more than 100 people after mixing insecticide into 250 lbs. of ground beef • - Health official reported 111 sickened • - Sentenced to 9 years in prison

  12. September 22, 2003 – Progressive Grocer - Port Angeles, Washington - Anonymous letter sent to Safeway store threatening of tampered supermarket products - FBI called in to investigate - Letter submitted to state public health laboratory for bacterial contaminant testing - Results pending - FBI questioned store employees and beginning to fingerprint them

  13. Resources

  14. Federal Initiatives • Industry Initiatives • USDA (FSIS) • USDA (Food and Nutrition Service) • FDA • DHHS • National Food Service Management Institute • National Restaurant Association • National Food Processors Association

  15. FSIS Security Guidelines For Food ProcessorsFOOD SECURITY PLAN MANAGEMENT • Outside Security • Inside Security (general) • Slaughter and Processing Security • Storage Security • Shipping and Receiving Security • Water ad Ice Supply Security • Mail Handling Security • Personnel Security

  16. FDA 10 Point Program to Ensure the Safety and Security of the Food Supply • Comprehensive Approach for: • Awareness; increase by collecting, analyzing, and disseminating information and knowledge • Prevention; develop capacity for identifying specific threats or attacks on the food supply • Preparedness; develop effective protection strategies to “shield” the food supply from terrorist threats • Response; develop capacity for rapid, coordinated response to a foodborne terrorist attack • Recovery; develop capacity for rapid coordinated recovery from a foodborne terrorist attack

  17. DHHS, FDAFood Safety and SecurityOperational Risk Management • 6-step sequence to increase operational effectiveness by anticipating hazards and reducing the potential for loss • Purpose to minimize risks to acceptable levels • Benefit, to provide more effective use of resources, reduce mishaps and improve food safety and security

  18. 6 Steps • Identify the Hazards • 2. Assess the Risks • 3. Analyze Risk Control Measures • 4. Make Control Decisions • 5. Implement Risk Controls • 6. Supervise and Review

  19. FDA developed 5 Guidance documents http://www.cfsan.fda.gov/~dms/fsterr.html - Importers and Filers - Food Producers, Processors and Transporters - Cosmetic Processors and Transporters (pharmaceuticals) - Retail Food Stores and Food Service Establishments - Dairy Farms, Bulk Milk Transporters, Bulk Milk Transfer Stations and Fluid Milk Processors FDA’s guidance documents are not regulations and are not mandatory.

  20. National Restaurant AssociationTEAM Approach(Threat Evaluation, Assessment and Management) • Based on FDA’s ORM Systems Approach • Focus on Food Security vs. Food Safety • Works best with the HACCP System • Published a Document: • “Food Security” • An Introduction

  21. www.nraef.org or Contact your State Restaurant Association

  22. http://foodsafe.ucdavis.edu/biosecurechklst.pdf • Objective: • Provide a document of food security self assessment • Identify factors to be considered The Focus is on prevention of intentional product contamination, distinct from GMPs, SOPs and HACCP Food Security vs. Food Safety National Food Processors Association Security Checklist

  23. Outlines Security Measures for: Outside Premises Inside Premises - General - Incoming Products and Supplies - Transport Security Procedures - Product Batching and Work Areas - Warehousing and Labeling - Other - Personnel - Emergency Procedures - Confidentiality

  24. National Food Service Management Institute NSFMI Through a cooperative agreement with USDA – Food and Nutrition Service developed: Emergency Readiness Plan: A Guide for the School Foodservice Operation Emergency Readiness Plan: Forms for the School Foodservice Operation http://www.nfsmi.org/Information/e-readinessguide.pdf http://www.nfsmi.org/Information/e-readinessforms.pdf

  25. Current Focus on Natural Disasters/Disruptions and Mechanical Failures • Blizzards/Ice Storms • Floods • Tornados • Hurricanes • Earthquakes • Droughts • Gas, electrical outages, refrigeration breakdowns • Interruption of water supply, food supply Can also be used in response to an act of Bioterrorism. Specific BT guidelines are being developed by NSFMI/USDA.

  26. All resources are available for downloading on the DPI website at: http://fns.dpi.wi.gov/fns

  27. Developing a PlanOperator/ManagementResponsibilities

  28. Using Available Resources • DHFS WI Bioterrorism Preparedness Programs and Partners • NRAEF Restaurant Food Security T.E.A.M. • FDA Guidance for Industry, Food Producers, Processors, Transporters, Retailers • National Food Processors Association Security Checklist • National Food Service Management Institute Emergency Readiness Plan for Schools • USDA-FSIS Guidelines for Food Processors • USDA-Food and Nutrition Service, Biosecurity Checklist for School Food Service Programs

  29. Risk AssessmentThe First Step in Developing a Plan Risk assessment is a way of determining the presence, distribution, and severity of a given disease. Risk assessment is a quantitative evaluation of information on potential health hazards from exposure to various agents. It involves four interrelated steps:

  30. 1. Identification of the hazard and comprehension of the danger it represents, the impact in terms of human health and circumstances under which the danger is present (hazard identification) 2. Qualitative and/or quantitative evaluation of the adverse effects of the hazard on human health (hazard characterization)

  31. 3. Qualitative and/or quantitative evaluation of the likely degree of consumption or intake of the hazardous agent (exposure assessment) 4. Integration of the first three steps into an estimate of the likely adverse effect in the target population (risk characterization)

  32. Risk assessment is required prior to developing and implementing a biosecurity plan. Risk assessment is categorized: - low - medium - high Emphasizing “high risk” animal/food groups and “high risk” human activities can help to make a biosecurity plan more effective and simpler to implement.

  33. Follow the ORM 6 Step Approach 1. Identify the Hazards (risk assessment) 2. Assess the Risks (risk assessment) 3. Analyze Risk Control Measures (risk assessment) 4. Make Control Decisions (developing a written plan, policies, procedures) 5. Implement Risk Controls (putting the plan into action) 6. Supervise and Review (evaluate, modify, improve)

  34. Addressing Bioterrorism andFood Biosecurity in Schools

  35. State Bioterrorism Preparedness Plan(needs assessment) Schools (DPI) need to be included in Bioterrorism preparedness planning - Approximately 1m k-12 children in WI schools School food security needs to be addressed - 500,000 children participate in structured school breakfast and lunch programs - 500,000 participate in unstructured lunches

  36. Department of Public Instruction • & • Department of Health and Family Services • Entered a one year contractual partnership • Funded through December 31, 2004 • DPI developed a 3 year plan for statewide implementation, dependent on continued funding

  37. School Food Biosecurity Plan designed to build a solid infrastructure with partner agencies 6 Major long-term targeted outcomes (3 yr. goal) a) Foster food safety and security practices from receiving to consumption b) Improve security of school facilities for storing, handling and serving food c) Implement effective school programs for detection, control and prevention of food borne illness as a result of unintentional and intentional contamination of food or water

  38. Implement an ongoing program of food biosecurity training for school food service staff, including prerequisite food safety training, HACCP, food manager certification • Implement an ongoing program for biosecurity training for state and local health department sanitarians responsible for conducting school food service inspections f) Implement an effective biosecurity monitoring, surveillance, and food borne illness response protocol in collaboration w/ the health and agriculture departments

  39. Contract Objectives, 01-01-04 to 12-31-04 • Create advisory committee • Develop School Biosecurity Plan • Survey schools for baseline data • Develop resource list • Develop self assessment checklist • Provide training, sanitarians, schools • Identify ongoing strategies • Provide prerequisite food safety training

  40. Developing a SchoolFood Biosecurity Plan

  41. USDA A Biosecurity Checklist for School Foodservice Programs Developing a Biosecurity Management Plan • Primary resource guide • Guide for developing school checklist • Guide for developing school checklist

  42. Guidelines and suggestions on how to: • Form a school foodservice biosecurity management team • 2) Use the checklist to prioritize measures to strengthen biosecurity inside and outside the primary foodservice area • 3) Create a school foodservice biosecurity management plan.

  43. Developing a Biosecurity Management Plan Step 1: Establish a school foodservice biosecurity management team: • In-house members • External members Step 2: Together as a team, go through all the checklists on pages 6 through 30 and rate the priority level of each measure: • High: Up-to-date emergency contact list • Medium: Preventive measures • Low: Preventive measures • Not Applicable: No likelihood

  44. Conducting the Risk Assessment - what are the hazards - what are the adverse effects - how much exposure is needed - what would the overall impact be on the target population Determine the degree of risk (low – medium – high)

  45. Step 3: Add security measures unique to your school: Minimum components that need to be addressed: • refer to other biosecurity guidelines from FSIS, FDA, NRAEF Step 4: Determine which security measures will be part of your plan. • All of the measures that are relevant to your school (high, medium, and low) should be included in your biosecurity plan Step 5: Assign tasks and develop a schedule of target dates for each. • Policy refers to what needs to be done • Procedures refer to how the requirements of the policy will be accomplished.

  46. Step 6: Track your progress. As you address and implement security measures, check the implemented box. Step 7: Maintain the school foodservice biosecurity management plan. See page 30 for ways to help keep your plan up to date. Checklists: Security Measures to Include in a School Foodservice Biosecurity Management Plan

  47. In order for a food biosecurity plan to be effective, it is essential that prerequisite food safety programs be developed and implemented: • Good Retail Practices (GRPs) • Standard Sanitation Operating Procedures (SSOPs) • Standard Operating Procedures HACCP

  48. School Food Service Inspections • Child Nutrition and WIC Reauthorization Act (National Breakfast & Lunch Program) • USDA mandated annual sanitation/food safety inspections by regulatory authority • M.O.U. between DHFS and DPI • CNRA updated June 24, 2004 • Affects schools nationwide

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