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#1 Cahaya


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Posted 12 April 2017 - 04:51 PM



It's been quite sometimes I visit this page.


I would like to know about Food Defense. Anyone?

#2 Hassan2017


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Posted 13 April 2017 - 08:58 AM

What is Food Defense?

  • Food defense is putting measures in place that reduce the chances of the food supply from becoming intentionally contaminated using a variety of chemicals, biological agents or other harmful substances by people who want to do us harm. These agents could include materials that are not naturally-occurring or substances not routinely tested for in food products. A terrorist’s goal might be to kill people, disrupt the economy, or ruin your business. Intentional acts generally occur infrequently, can be difficult to detect, and are hard to predict.
  • Food defense is not the same as food safety. Food safety addresses the accidental contamination of food products during storage and transportation and focuses on biological, chemical or physical hazards. The main types of food safety hazards are microbes, chemicals and foreign objects. Products can become contaminated through negligence and contamination can occur during storage and transportation. 

Why Develop a Food Defense Plan?

  • A Food Defense Plan helps you identify steps you can take to minimize the risk that food products in your establishment will be intentionally contaminated or altered. A plan increases preparedness. Although the plan should be in place at all times, it may be particularly helpful during emergencies. During a crisis, when stress is high and response time is at a premium, a documented set of procedures improves your ability to respond quickly. A Food Defense Plan will help you maintain a safe working environment for your employees, provide a safe product to your customers, and protect your business. 

Who Might Adulterate a Food Product?

  • Below are some examples of the types of individuals who might be motivated to intentionally adulterate food products. Examples of Threats:

• Disgruntled current or former employee

• Members of terrorist or activist groups posing as: - Cleaning crew - Contractors - Temporary employees - Truck drivers (shipping and receiving) - Visitors - Utility Representatives


Steps in Developing a Food Defense Plan:

Step 1 - Conduct a Food Defense Assessment 

Step 2 - Develop a Food Defense Plan

Step 3 - Implement the Food Defense Plan


Here is a list of sources of helpful information to consult when developing your facility’s food defense plan.

FSIS “Safety & Security Guidelines for the Transportation & Distribution of Meat, Poultry & Egg Products” http://www.fsis.usda..._Guidelines.pdf


FSIS “Guidelines for the Disposal of Intentionally Adulterated Food Products and the Decontamination of Food Processing Facilities” http://www.fsis.usda..._Guidelines.pdf


World Health Organization (WHO) – “Terrorist Threats to Food – Guidelines for Establishing and Strengthening Prevention and Response Systems” (ISBN 92 4 154584 4) http://www.who.int/f...l/terrorism/en/


U.S. Food and Drug Administration (FDA) – Food Defense & Terrorism http://www.cfsan.fda...ms/defprog.html


U.S. Food and Drug Administration (FDA) – “Retail Food Stores and Food Service Establishments; Food Security Preventive Measures Guidance” http://www.cfsan.fda...s/secgui11.html


U.S. Food and Drug Administration (FDA) – ALERT: The Basics http://www.cfsan.fda...~dms/alert.html


Center for Infectious Disease Research and Policy (CIDRAP), Academic Health Center, University of Minnesota http://www.cidrap.um...osec/guidelines


County of San Diego, Department of Environmental Health, “Guidelines for Food Safety and Security” http://www.sdcounty....curity_217.pdf 


Edited by Charles.C, 13 April 2017 - 10:53 AM.

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#3 CMHeywood


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Posted 13 April 2017 - 04:46 PM

Basically three things:

(1)  Controls to prevent someone from shipping or providing you with purposely contaminated materials (including air and water).  This is similar to the USA Bioterrorism Act.

(2)  Building security to prevent unauthorized people from entering and sabotaging your materials, machines and/or facilities.

(3)  Training employees to notify management if they see a disgruntled employee sabotaging materials, machines and/or facilities.


You would need:

(1)  Documented procedures.

(2)  Documented training.

(3)  Documented audits.

(4)  Documented corrective and preventative actions (audits and incidents).

(5)  Documented management review of the first four.

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