Steve Elmer Department of Public Instruction School Nutrition Team

1
Steve ElmerDepartment of Public
InstructionSchool Nutrition Team
Food Biosecurity Preparedness Developing a Plan
2
Food Safetyvs.Food Securityvs.Biosecurity
Whats the difference?
3

• Food Safety
• The protection of food from unintentional
  contamination through operational deficits or
  improper handling during storing, processing,
  production, transportation and serving. The
  contamination may be biological, physical or
  chemical and generally leads to a mild or
  moderate illness.
• Food safety is promoted through education at all
  levels to address food safety concerns and
  improve sanitation.

4

• Biosecurity
• The series of management steps taken to prevent
  the introduction of infectious agents into a herd
  or flock, water or food supply.
• Routine Practices Involve
• - Screening
• - Testing
• - Quarantine or isolation of newly purchased or
  returning animals
• - Monitoring or evaluation system

5

• Infected Herd or Flock Treatment
• - Prevent infectious agent from leaving the farm
  in animals or products
• Treatment or destruction of the flock, herd or
  product may be required
• Biosecurity Results
• - Keeps animals healthy, products safe
• - More productive animals
• - Profitability
• - Positive influence on the economy
• - Public assurance

6
Bioterrorism
Bioterrorism or agroterrorism is the intentional
contamination of plants, animals, or humans with
infectious agents with the express intent to
cause disease or economic hardship in animals,
agricultural systems, or human populations.
7

• Types of Terrorism
• Nuclear
• Biologic
• Bacterial (live and toxins)
• Viral
• Fungal (toxins)
• Radiologic
• Chemical

8
Bioterrorism and the Food Supply

• Can disrupt without killing, removing moral
  barriers
• Destroy brand names/economic gain (i.e.
  competitors)
• Potential for economic gain in futures market
• Difficult to distinguish between intentional and
  natural (unintentional) outbreaks
• Easy target food supply is largely exposed and
  vulnerable

9
State Bioterrorism Preparedness Plan(needs
assessment)

• Schools (DPI) need to be included in Bioterrorism
  preparedness planning
• - Approximately 1 m k-12 children in WI schools
• School food security needs to be addressed
• - 500,000 children participate in structured
  school breakfast and lunch programs
• - 500,000 participate in unstructured lunches

10

• Developing a Food Biosecurity Plan
• 2 Prerequisites
• The first is developing a comprehensive food
  safety program HACCP System
• The second step in developing a Food Biosecurity
  Plan is to conduct a Risk Assessment using the
  Self Assessment Checklist

11

• In order for a food biosecurity plan to be
  effective, it is essential that prerequisite food
  safety programs be developed and implemented
• Good Retail Practices (GRPs)
• Standard Sanitation Operating Procedures
  (SSOPs)
• Standard Operating Procedures
• HACCP System

12
School Food Service Requirements

• Child Nutrition and WIC Reauthorization Act
  (National Breakfast Lunch Program)
• CNRA updated June 24, 2004
• Affects schools nationwide

13

• 111 Food Safety - Requires school districts to
  implement a food safety program that complies
  with a HACCP system established by the
  secretary.
• Beginning 2005-2006 school year
• HACCP will be required for all schools
  participating in the National Breakfast and Lunch
  Program

14
Risk Assessment

• Risk assessment is a way of determining the
  presence, distribution, and severity of a given
  disease. Risk assessment is a quantitative
  evaluation of information on potential health
  hazards from exposure to various agents. It
  involves six interrelated steps

15
6 Steps

• Identify the Hazards
• 2. Assess the Risks
• 3. Analyze Risk Control Measures
• 4. Make Control Decisions
• 5. Implement Risk Controls
• 6. Supervise and Review

16
1. Identification of the hazard and
comprehension of the danger it represents, the
impact in terms of human health and
circumstances under which the danger is present
(hazard identification) 2. Qualitative and/or
quantitative evaluation of the adverse effects
of the hazard on human health (hazard
characterization)
17

• 3. Qualitative and/or quantitative evaluation of
  the likely degree of consumption or intake of
  the hazardous agent (exposure assessment)
• Integration of the first three steps into an
  estimate of the likely adverse effect in the
  target population (risk characterization)

18
Risk assessment is categorized - low -
medium - high Emphasizing high risk
animal/food groups and high risk human
activities can help to make a biosecurity plan
more effective and simpler to implement. Steps 5
and 6 are the Development and Implementation of
a Food Biosecurity Plan
19
Developing a Biosecurity Plan

• Conduct a risk assessment
• - what are the hazards
• - what are the adverse effects
• - how much exposure is needed
• - what would the overall impact be on the
  target population
• Determine the degree of risk
• (low medium high)
• (Focus on high risk areas)

20
Food Biosecurity Plan designed to build a solid
School infrastructure with regulatory agencies 6
Major long-term targeted outcomes a) Foster
food safety and security practices from
receiving to consumption b) Improve security
of school facilities for storing, handling and
serving food c) Implement effective school
programs for detection, control and prevention
of foodborne illness as a result of
unintentional and intentional contamination of
food or water
21

• d) Implement an ongoing program of food
  biosecurity training for school food service
  staff, including prerequisite food safety
  training, HACCP, food manager certification
• e) Implement an ongoing program for biosecurity
  training for state and local health department
  sanitarians responsible for conducting school
  food service inspections
• f) Implement an effective biosecurity monitoring,
  surveillance, and food borne illness response
  protocol in collaboration w/ the health and
  agriculture departments

22

• USDA
• A Biosecurity Checklist for School Foodservice
  Programs
• Developing a Biosecurity Management Plan
• Primary resource guide
• Guide for developing school checklist
• Guide for developing school checklist
• The Checklist can be downloaded from the DPI
  website at
• http//www.dpi.state.wi.us/dpi/dfm/fns/foodsafety.
  html

23

• Guidelines and suggestions on how to
• Form a school foodservice biosecurity management
  team
• 2) Use the checklist to prioritize measures to
  strengthen biosecurity inside and outside the
  primary foodservice area
• 3) Create a school foodservice biosecurity
  management plan.
• (Refer to this document when developing your
  plan)

24
Developing a Biosecurity Management Plan

• Step 1 Establish a school foodservice
  biosecurity management team
• In-house members
• External members
• Step 2 Together as a team, go through all the
  checklists on pages 6 through 30 and rate the
  priority level of each measure
• High Critical areas most vulnerable, such as
• contact lists, production areas, exposed
  product areas
• Medium Possible, non production, food storage
  areas
• Low Probable, outside areas, parking, non food
  storage
• Not Applicable No likelihood

25

• Step 3 Add security measures unique to your
  school Minimum components that need to be
  addressed
• Refer to other biosecurity guidelines from
  FSIS, FDA, NRAEF
• Step 4 Determine which security measures will be
  part of your plan.
• All of the measures that are relevant to your
  school (high, medium, and low) should be
  included in your biosecurity plan
• Step 5 Assign tasks and develop a schedule of
  target dates for each.
• Policy refers to what needs to be done
• Procedures refer to how the requirements of
  the policy will be accomplished.

26

• Step 6 Track your progress.
• As you address and implement security
  measures, check the implemented box.
• Step 7 Maintain the school foodservice
  biosecurity management plan.
• See page 30 for ways to help keep your
  plan up to date.
• Checklists Security Measures to Include in a
  School Foodservice Biosecurity Management
  Plan

27
(No Transcript)
28
Category Page
29
Self Assessment Checklist

• Complete prior to developing a Plan
• Identifies all areas of Plan
• Identifies areas needing improvement
• Tool to monitor Plan
• The Self Assessment Checklist can be found at
• http//www.dpi.state.wi.us/dpi/dfm/fns/foodsafety.
  html

30

• Ensuring a safe and secure food supply
• Develop and implement a HACCP system including
  good retail practices, standard sanitation
  operating procedures, standard operating
  procedures
• Complete a food biosecurity risk assessment
• Develop and implement a food biosecurity plan
  including policies, procedures
• For additional assistance contact your state or
  local health department