5 replies to this topic

[GalinaR]

Hello, everyone! Please share what are the actions described in your Contingency plans for food warehouses in case of malicious contamination, terrorism and sabotage.  Thank you in advance.

[sqflady]

Our plan includes direct shipping from the supplier, if possible.

[Sayed M Naim Khalid]

A contingency plan for food warehouses in case of malicious contamination, terrorism, and sabotage should include the following actions:

• Prevention: Implement security measures to deter and prevent these incidents from happening, such as:
  • Access control
  • Video surveillance
  • Perimeter security
  • Employee screening
  • Security awareness training
• Detection: Have procedures in place to quickly detect suspicious activity, such as:
  • Regular inspections
  • Employee reporting
  • Security monitoring
• Response: Have a plan for how to respond to an incident, such as:
  • Evacuation
  • Isolation of the affected area
  • Disposal of contaminated food
  • If food is distributed, it has to be recalled
  • Communication with authorities and the public
• Recovery: Have a plan for how to recover from an incident, such as:
  • Cleaning and disinfection of the affected area
  • Restocking of food
  • Public relations

Here are some additional considerations for food warehouses:

• The type of food stored in the warehouse will affect the severity of the incident and the response required. For example, a warehouse that stores food that is easily perishable or that is a critical food source will need to have a more robust contingency plan.
• The location of the warehouse is also a factor. A warehouse located in a high-risk area, such as a city or near a border, will need to have more stringent security measures in place.
• The size of the warehouse will also affect the response. A larger warehouse will require more resources and personnel to respond to an incident.

It is important to regularly review and update the contingency plan to ensure that it is up-to-date and reflects the specific risks of the food warehouse. The plan should also be communicated to all employees so that they know what to do in the event of an incident.

________________
Sayed Mohammad Naim Khalid
FSQA Professional

Edited by Sayed M Naim Khalid, 13 September 2023 - 05:53 PM.

[Sheilag]

wouldn't this be the same thing as crisis management plan?

[DeadPresident]

wouldn't this be the same thing as crisis management plan?

no, it it is not. Crisis management has more to do with things like " acts of god " E.G natural disaster, power outage etc...

 

What they're asking for is more intentional. e.g. disgruntled employee, more or less intentional sabotage.

[SerenityNow!]

You will want you contingency plan to detail how the company will continue to function should there be an incident that causes disruption.  The below isn't necessarily specific to scenarios and not all inclusive of a full contingency plan but these are some things that should also be considered.  I feel that once you have these things taken care of, you can easily access each area to develop your specific plans.  To add, we only have one plan with different areas assessed that we reference.

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Create a list of items that your facility relies on, including ingredients, packaging materials, equipment, and utilities (water, electricity, gas). Identify critical resources that are essential for production.  Be sure to include building details should you need to find another location to process depending on the incident.  This can include an alternate site you already have or someone in the same line of business that you could potentially reroute your business through or use their building should that be part of your plan.

 

Have alternative suppliers and logistics partners in case your primary ones are unable to deliver. Ensure that these alternatives meet your food safety and quality standards.  You may already have this part taken care of as part of your supplier programs.

 

For critical equipment, have backup equipment or arrangements in place in case of breakdowns. Make sure there is a list of equipment suppliers that you would be able to access should the immediate need be necessary.  Have specs of your equipment of what is critical. So it's quicker to source.

 

Outline your specific food safety protocols for various emergency scenarios. This might include procedures for handling contaminated products, sanitation during disruptions, and disposal guidelines which include product destruction & certs as well as packaging destruction. 

 

Also include electronic data. Make sure there is some sort of of site back up system in place and also have employee contact info on hand as well.

 

Once you have some of those areas covered it will help you create a pathway to continuing operations after an incident.  From there you can zoom in on your individual plans based on incident type and damage level.  You can consider making a damage level/type assessment that includes everything from partial building destruction, to complete building destruction and the different measures you'd take.  For example, in a situation where maybe you'd cordon off certain areas and only process or pack in other areas or whatever your site decides on.

 

Also include electronic data. Make sure there is some sort of of site back up system in place.

 

I'm sure others can provide more details on what they do but hopefully this will give you an idea and starting point.