Food Industry in Georgia

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• Food Industry in Georgia
• Risks and Threats

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Terminal Learning Objective The participant will
identify what agroterrorism means to the food
industry, identify legislation and measures in
place to help protect the food supply, and
increase their knowledge of the process of risk
assessment, risk management and risk
communication. Enabling Learning Objectives 1.1
Identify what agroterrorism means to the food
industry. 1.2 Discuss legislation and become
familiar with measures in place to help protect
the food supply. 1.3 Identify steps in process
of risk assessment, risk management and risk
communication
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Objectives for Participants

• To identify what agroterrorism means to the food
  industry
• To discuss legislation and become familiar with
  measures in place to help protect the food supply
  
• To understand the process of risk assessment,
  risk management and risk communication

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Definition

• Agroterrorism as it applies to the food
  processing industry is the intentional sabotage
  of a food product during processing, storage, or
  distribution with the intent to cause physical
  harm to the consumer, as well as economic harm to
  the production sector and the economy in general.

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Food Industry Risks

• For the life of me, I cannot understand why the
  terrorists have not attacked our food supply
  because it is so easy to do. I worry every single
  night about it. (Tommy Thompson)
• Sabotage during food production, processing,
  transportation and importation is considered to
  be relatively easy.
• A potential terrorist might not have to actually
  do anythingjust say that they did to have an
  impact on the efficiency of the system.

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Bioterrorism Law of 2002

• Public Health Security and Bioterrorism
  Preparedness and Response Act of 2002
• Contained four major provisions
• Registration of food facilities
• Prior notice of imports
• Records of source and distribution of products
• Authority for detention of suspect products

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Food Processing Plant Registration

• Plant Registration Includes
• Up to date listing of all facilities
• Name of executives
• Address of corporate office
• Product brand names
• National origin of food ingredients
• Annual production levels and related data

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Prior Notice of Imports

• Include
• Product
• Quantity
• Country of origin
• Producer data
• Can refuse entry for any shipment for which prior
  notice has not been submitted

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Records

• Document the source of all inputs
• Document the immediate destination of all
  products
• Allow for tracing of a product all the way
  through the system

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Records

• Records must be retained by producer for at least
  2 years
• Must be provided to FDA upon request when there
  is a reasonable belief that a threat exists
• Excludes farms, restaurants, recipes or formulas,
  financial and sales data

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Administrative Detention

• Provides for the detention of any product
  believed to pose a potential risk
• May not exceed 30 days
• Can hold at a port of entry for up to 24 hours
• Contains an appeal mechanism

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Prior notification of imports Administrative
detention Registration of plants Better
records Traceability

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Farms and Animals NAIS

• National Animal Identification System (NAIS)
  (http//animalid.aphis.usda.gov/nais/index.shtml)
• All food animals and animal premises will have
  unique ID by 2008
• Tracking of all food animal movements possible by
  2009
• Major Provisions
• Each animal premise will have a 7 character PIN
• Animals will be identified individually or by
  group by a 15 character AIN or a 13 character GIN
• 48 hour trace-back to place of animal origin
  anywhere in food chain

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Premise ID

• Data to be maintained by production unit in
  connection with premise ID
• Premises ID Number
• Name of Owner or Appropriate Contact Person
• Street Address City State Zip/Postal Code
• Contact Phone Number
• Operation Type (e.g., production unit,
  exhibition, abattoir, etc.)
• Date Activated
• Date Retired (e.g., operation is sold, operation
  is no longer maintaining livestock)
• Reason Retired

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Animal/Group ID

• Data to be maintained by production unit or
  allied animal industry in connection with
  animal/group ID
• Animal Identification Number, AIN, or Group/Lot
  Identification Number, GIN
• Premises Identification Number, PIN, of the
  location where the event takes place
• Date of the event
• Event type (movement in, movement out, sighting
  of an animal at a location, termination of the
  animal, etc.)

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Producers Responsibility

• Each producer must develop a program to identify
  and minimize the potential for intentional
  product contamination within their facility.
• Need to demonstrate reasonable diligence to avoid
  potential liability in the event of a security
  breach and harm to consumers.

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Prevention

• Impossible to completely eliminate all risks, but
  can manage them.
• Deterrence and prevention
• Detection and mitigation of the impact in the
  event of an occurrence
• Focus on the 3 Ps Plant, Personnel, and
  Procedures

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The 1st P The Plant/Production Facility

• Physical security
• Fences, gates, security guards, locks,
• ID badges, security cameras, etc.
• Laboratory safety
• Security of biohazards, pathogens, toxins
• Storage and use of poisonous and toxic chemicals
  (for example, cleaning and sanitizing agents,
  pesticides)

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The 2nd P - Personnel

• Screening (pre-hiring, at hiring, post-hiring)
• Daily work assignments
• Identification
• Restricted access
• Training in food security/defense procedures
• Unusual behavior
• Staff health
• Visitors and the public

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The 3rd P - Procedures

• Preparing for the possibility of tampering or
  other malicious, criminal, or terrorist actions
• Visitor policy and procedures
• Traceability, record keeping, and reporting
• Recall strategy
• Investigation of suspicious activity
• Continual evaluation programs

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Keys to Success

• Training and awareness
• Predetermined plans for evacuation, crisis
  management, etc.
• Lines of communication and reporting
• Processes and systems designed with agroterrorism
  risks in mind

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Risk Analysis

• The foundation of risk analysis
• Risk Assessment
• Risk Management
• Risk Communication

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Risk Assessment

• Risk Assessment evaluation of the probability
  and costs of an adverse outcome
• Introduction of a foreign animal disease
• Receipt of a load of contaminated feed
• Receipt of a food ingredient maintained at an
  improper temperature

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Risk Assessment Sample Hazard Analysis
Hazard Analysis in Broiler Processing Plant
Outcome Severity
Adverse Outcomes
Foodborne bacteria
Foodborne Outbreak
Chemical contam.
Hazard Analysis
Product Recall
Physical contam.
In-plant loss of product
Hazard Analysis in a Livestock Production Facility
Outcome Severity
Adverse Outcomes
FAD
Quarantine and Depopulation
Loss of animal group
Toxin
Hazard Analysis
Environmental contamination
Chemical
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Risk Assessment
HACCP Hazard Analysis and Critical Control Points
Assessing the hazards What are the
vulnerabilities? Animal movement
biosecurity Traffic flow physical
security Characterize the vulnerability
Severity of outcome Magnitude of risk
Frequency of vulnerability
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Risk Management
Target Critical Control Points
Prioritize Based upon Risk, Severity,
Likelihood, Costs, Feasibility
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Risk Communication

• No plan is effective if not communicated
• Write down management plan
• Outcome assessment
• Re-evaluation timeline
• Get input from employees and colleagues
• Give specific directions necessary for
  implementing risk management plan

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For the Cynics

• I cant carry enough on my boots to infect a
  farm.
• Avian influenza in Canada
• Classical swine fever in Africa

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For More Information

• http//www.ncagr.com/Industry_
• self-assessment.doc
• Annex 03 Biosecurity guidelines for the farmer
  or producer
• Annex 04 Routine biosecurity protocols for
  visiting farms and other livestock concentration
  points

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For Activity 4
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It Pays To Remember

• The 3 Ps
• Production facilities/plants
• Personnel
• Procedures

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Reference List For More Information

• See Your Textbooks
• Protecting Georgias Agriculture and Food
  Agrosecurity. Chapter 2.
• Protecting Americas Agriculture and Food
  Agrosecurity. Chapter 3.

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