# Presentation: 333451

## Let’s Develop a Plan!

**Food Security Workshop**
***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**

**NEW**

## FSIS Model Food Security Plans

**Meat & Poultry Processing**

**Meat and Poultry Slaughter**

**Egg Processing**

**Import Facilities**

## 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

- Adapted from DOE 1996

## 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**

## Inside Security (cont.)

_**Potential Preventive Measures**_
** ****Checkpoints and badges**
** ****Secure water & airflow systems**
** ****Employee screening**
** ****Restrict all but authorized and trained laboratory personnel**

## Facility Access vs. Protection

## Storage Security

_**Possible Vulnerabilities**_** **
** ****Toxic agents placed in spices, additives or cleaners**
** ****Toxic agents placed in combo bins destined for further processing **

## Storage Security (cont.)

_**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

## Outside Security (cont.)

_**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**

**Liquid** Eggs

## Shipping & Receiving Security (cont.)

_**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

** ****Deboning**
** ****Skinning**
** ****Trimming**
** ****Grinding**
** ****Brine Injection**
** ****Marination**
** ****Tumbling**

** ****Massaging **
** ****Emulsifying**
** ****Forming**
** ****Coating**
** ****Flaking**
** ****Mixing**
** ****Blending**
** ****Stuffing**

**Are these processes a security concern in your facility?**

##  Meat & Poultry Processing (cont.)

_**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**

## Meat & Poultry Processing (cont.)

_**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

** ****Stunning**
** ****Hide Removal/ Dehairing/ Defeathering**
** ****Evisceration**
** ****Trimming and Carcass Washing**
** ****Chilling**
** ****Carcass Fabrication**

**Are these processes a security concern in your facility?**

## Meat & Poultry Slaughter (cont.)

** **_**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**

## Meat & Poultry Slaughter (cont.)

_**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

** ****Washing**
** ****Breaking**
** ****Pasteurizing**
** ****Drying**
** ****Packaging**

**Are these processes a security concern in your facility?**

## Egg Processing (cont.)

_**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

## Egg Processing (cont.)

_**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**

## Reinspection/Import Facilities

** **_**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

**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  initiating 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**
** ****Website**
**	****www.fsis.usda.gov**

## Any Questions?