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
- Understand what needs to be protected
- Apply highest security to most critical components
- Employ a layered approach
- Reduce risk to acceptable level
- 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? |