Food Biosecurity Preparedness The Operator s Responsibility and The Sanitarian s Role Steve Elmer Department of Public

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

2. Definitionsand Background

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

8. Bioterrorism

10. Bioterrorism and the Food Supply

13. Resources

15. FSIS Security Guidelines For Food ProcessorsFOOD SECURITY PLAN MANAGEMENT

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

18. 6 Steps

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)

22. National Food Processors Association Security Checklist

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://www.dpi.state.wi.us/dpi/dfm/fns/foodsafety.html

27. Developing a PlanOperator/ManagementResponsibilities

28. Using Available Resources

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:

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

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

43. Developing a Biosecurity Management Plan

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

50. 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

51. 111 Food Safety - Increases the number of health/safety inspections to 2 per year. Requires schools to post health inspection reports in a public place and provide a copy upon request. Requires states to audit health inspections and USDA to audit state data collection. Requires school districts to implement a food safety program that complies with a HACCP system established by the secretary. Beginning 2005-2006 school year

53. The Sanitarian�s Role Be familiar with available resources Provide additional resources/references Provide guidance (development process) Provide educational opportunities (training) Be a team player Provide guidance (implementation process) Provide oversight (evaluation process)

54. Sanitarian ChecklistAddressing Management Initial Review: Is management aware of Food Biosecurity concerns and resources Has management/employees had training Do they have a Food Biosecurity Team (assigning of responsibilities) Do they have a Food Biosecurity Plan

55. Initial Review Do they have Food Biosecurity Policies Do they have Food Biosecurity Procedures Do they have a current emergency contact list Are they being implemented and documented If �Yes� to all the above Are they addressing �high risk areas� Are the plan, policies and procedures realistic

56. If �No� to any or all the above Provide resource information - DPI website - Resource list - Other Provide guidance/training - HACCP awareness - Identifying �high risk� areas - Practical solutions - Contact information (additional assistance)

57. The Future Schools will be required to develop HACCP procedures Schools will be inspected 2 times a year focusing on risk factors Schools will need to address food biosecurity and Bioterrorism preparedness issues Additional funding is needed to address these concerns (currently there is no funding available) Thank You and Good Luck!