Workshop "Food Security: Make It Your Business"
Let's Develop a Plan

Why Develop a Plan?

• Improve security of food supply
• Increase emergency preparedness
• Protect business liability and product brand name
• Adhere to customer contract specifications

FSIS Tools to Developing A Plan

• Food Processors Guidelines
• Guidelines for Transporters
• Checklist
• Model Food Security Plans
  Available at: www.fsis.usda.gov

FSIS Model Food Security Plans (Images depicting Meat and Poultry Slaughter, Meat and Poultry Processing, Egg Processing, and Import Facilities plans)

Food Security Principles

1. Understand what needs to be protected
2. Apply highest security to most critical components
3. Employ a layered approach
4. Reduce risk to acceptable level
5. Strong management support

Multiple Layers of Security (Image: Target indicating layers of security,with physical security on the outside, then personnel security, then operational security, with product/process in the middle.)

Elements of a Plan

• Inside Security
• Storage Security
• Outside Security
• Shipping and Receiving Security
• Operations (Processing, Slaughter, or Reinspection Area) Security
• Contacts
• Product Recall Procedures

Inside Security

• Possible Vulnerabilities
  • Unescorted visitors
  • Personnel - contractors
  • In-house analytical laboratory access
  • Water and airflow systems
• Potential Preventive Measures
  • Checkpoints and badges
  • Secure water & airflow systems
  • Employee screening
  • Restrict all but authorized and trained laboratory personnel

Facility Access vs. Protection (Image: Pyramid graph showing that as facility access decreases, the level of protection increases.)

Storage Security

• Possible Vulnerabilities
  • Toxic agents placed in spices, additives or cleaners
  • Toxic agents placed in combo bins destined for further processing
• Potential Preventive Measures
  • Lock storage areas & limit individuals with keys
  • Illuminate entrance
  • Require sign-in for entrance
  • Periodically check inventory & integrity of packaging

Outside Security

• Possible Vulnerabilities
  • Open perimeter
  • Exterior access to:
    • Storage tanks
    • Silos
    • Onsite trailers used for cold and dry storage
• Potential Preventative Measures
  • Secure all entry ways
    • Windows, vents, and other access points
  • Fence exterior access points
  • Install exterior lighting
  • Use tamper-evident locks and seals

Shipping & Receiving Security

• Possible Vulnerabilities
  • Unscheduled deliveries
  • Products shipped in unsecured trucks or multiple deliveries from one tank
• Potential Preventive Measures
  • Use recognized vendors
  • Only accept scheduled deliveries
  • Require tamper evident packaging and truck seals
  • Drivers should be trained and certified

Operations Security

• Meat and Poultry Processing
• Meat and Poultry Slaughter
• Egg Processing
• Import Facilities - Reinspection
  
  Each type of facility has unique Food Security Concerns

Meat & Poultry Processing

• Are these processes a security concern in your facility?
  • Deboning
  • Skinning
  • Trimming
  • Grinding
  • Brine Injection
  • Marination
  • Tumbling
  • Massaging
  • Emulsifying
  • Forming
  • Coating
  • Flaking
  • Mixing
  • Blending
  • Stuffing
• Possible Vulnerabilities
  • Toxic agents placed in:
    • Water supply, disinfectant sprays, or chilling tanks
  • Toxic agents placed in combo bins
    • Trim, variety meats, or carcasses
  • Toxic agents introduced at critical process points
• Potential Preventative Measures
  • Periodic checks of :
    • Water, disinfectants, and chilling tanks
  • Limit access to combo bins
  • Restrict access to critical operation points

Meat & Poultry Slaughter

• Are these processes a security concern in your facility?
  • Stunning
  • Hide Removal / Dehairing / Defeathering
  • Evisceration
  • Trimming and Carcass Washing
  • Chilling
  • Carcass Fabrication
• Possible Vulnerabilities
  • Surface contamination
    • Evisceration, trimming, cleaning, or chilling.
  • Toxic agents placed in:
    • Water supply, disinfectant sprays, or chilling tanks
  • Toxic agents placed in combo bins
• Potential Preventative Measures
  • Enhance monitoring of processes
  • Periodic checks of:
    • Water, disinfectants, and chilling tanks
  • Limit access to combo bins
  • Store combo bins in locked areas

Egg Processing

• Are these processes a security concern in your facility?
  • Washing
  • Breaking
  • Pasteurizing
  • Drying
  • Packaging
• Possible Vulnerabilities
  • Toxic agents placed in:
    • Water supply or disinfectant sprays
  • Toxic agents introduced at critical processing points:
    • Egg breaking, open balance tanks, storage silos, pasteurization, drying, packaging
• Potential Preventive Measures
  • Perform periodic checks of water & disinfectants
  • Restrict access to critical operations
  • Monitor critical processing points
  • Provide plant supervision or oversight

Reinspection/Import Facilities

• Possible Vulnerabilities
  • Unauthorized outsiders
  • Toxic agents placed in imported products awaiting reinspection
  • Employees with access to critical operations
• Potential Preventive Measures
  • Conduct periodic checks of packaging integrity
  • Employ closed circuit camera systems
  • Use color-coded uniforms for employees based on duties

Contacts

• Local Police Department
• City / County Department of Health
• State Department of Health
• USDA Office of the Inspector General 24-hour Hotline - 1-800-424-9121
• USDA FSIS Office of Food Security & Emergency Preparedness - 1-800-333-1284
• Customers
• Suppliers

Recall Procedures

• Who
• What
• When
• Where
• How
  
  Call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline to notify that you are initating a recall.

Implement the Plan

• Train facility staff on elements of the Plan
• Conduct Drills
• Revise the Plan

Don't Neglect the Plan

• Make sure the Plan is up-to-date!
• Monitor:
  • Date of last Security Assessment
  • Date of last Plan revision

Resources

• Checklist
• Models
• Web site www.fsis.usda.gov

Any Questions?