Avian Influenza HN79 - Business preparedness for a bird flu pandemic

I would appreciate if anyone has a suggestions / information that would be useful in a business continuity plan to assist a food business in the event of an Avian influenza Pendemic.

As of yesterday 38 cases of human infection with influenza A(H7N9) virus have been confirmed in mainland China (Shanghai and nearby areas) 10 deaths have been recorded. At this time no epidemiological link between the human cases has been identified (human to human).

As we import food from China, we are brainstorming on items that should be added to the typical components of the emergency preparedness plan (Power outage - Flood or sewage back-up - Fire - Water service disruption or contamination - Tornado and wind - Biological tampering - Chemical incidents - Solid waste collection disruption - Pest control in a disaster) that would prepare a food business to deal with the affects of a major flu outbreak.



Barrie Evans
Ulaanbaatar

This topic has almost 400 views, but zero replies.
Has anyone been forced to make a similar plan for HN79 or other outbreaks and is willing to share ideas with Barrie.

Thanks,
Simon

This topic has almost 400 views, but zero replies.
Has anyone been forced to make a similar plan for HN79 or other outbreaks and is willing to share ideas with Barrie.

Thanks,
Simon

I also have a biosecurity procedure as part of my food defense plan.

In the UK we are fortunate that DEFRA post information on their website regarding notifiable diseases, which i have made reference to in my procedure.

Confirmed cases would trigger off our crisis management plan.

I can post my biosecurity procedure here if you'd like a copy

Caz x

Churchill -

     Forgive the lateness of the post. It would appear from your discussion that you have 2 possible issues: 1) avian flu in the geographic area of your facility; and 2) avian flu in imported products.

1) Your crisis plan needs to address how you would protect your local sources. Assuming that you are not processing live poultry, then addressing this point further may not be necessary. If you do process live poultry, then you need to outline where you would obtain suitable 'raw materials'. You would also need to discuss personnel issues dealing with possible bird to human transmission.

2) I have attached a couple articles from a few years back that indicate that avian flu is not transmissible to humans through the food chain. I am sure there are more recent materials...