Food Security Planning for Outdoor Events

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Consider This
The initial response to an outbreak caused by an
act of chemical and biological terrorism will
take place at the local level James Hughes,
Director Center for Infectious Diseases, CDC
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Food Security Planning for Outdoor Events

• Ohio Environmental Health Association
• Annual Educational Conference
• April 27, 2005
• Beth
  Ransopher, RS
• Office of Emergency Preparedness
• Columbus Health Department

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Todays Presentation

• Learn the history of food terrorism
• Develop a plan that focuses on the prevention of
  intentional food contamination during outdoor
  events
• Tips on how to implement security into an outdoor
  temporary food operation program
• How to train others to identify risks and prevent
  intentional threats to food

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Ohio Preparedness Leadership Institute

• Co-sponsored by the Ohio Department of Health and
  The Ohio State University
• January September 2004
• Collaborative effort between the Columbus Health
  Department and the Franklin County Board of Health

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Food Emergency Response and Planning Committee

• Beth Ransopher, RS CHD
• Nancy Click, RN, BSN, MA, CIC CHD
• Bob Kramer, RS - CHD
• Keith Krinn, RS, MA, DAAS, CPHA CHD
• Abdoul Shmohamed, MPH, HSA CHD
• Kent Bradley, RS FCBH
• Dayle Darr, MPH FCBH

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Project Mission and Objectives

• Project Mission To create a food security plan
  for outdoor events addressing all-hazards
  including terrorism
• Project Objectives
• To develop procedures that focus on the
  prevention of food contamination during an
  outdoor event
• To develop a curriculum for training public
  health, safety, and medical professionals as well
  as retail food operators and event managers

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Why Create an Outdoor Food Security Plan?

• Strengthen the infrastructure of the retail food
  supply
• Prevent and detect intentional and unintentional
  contamination to the local food supply
• Strengthen bioterrorism preparedness and response
  capacity

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Food Safety vs. Food Security

• Food Safety deals with accidental occurrence
• Unplanned
• Cross contamination
• Process failures
• Food Security is the deliberate contamination of
  food with the intent of causing harm or
  disruption

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History of Food Security- Attacks on Food Supply

• 1984 Religious cult contaminates salad bars
  with Salmonella (751 people ill)
• 1989 Chilean grapes bound for U.S. contaminated
  with cyanide (400 million lost)
• 1996 Bakery goods contaminated with Shigella at
  a Dallas laboratory (12 people ill)
• 2003- Nicotine-containing pesticide used to
  contaminate raw ground beef (92 cases)
• 2004 Two 13-year old girls poison classmates
  with cake (12 students become ill)

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Target of an Attack

• Reach a large number of victims
• Has a symbolic value or cause
• Will attract media attention
• Will produce mass panic

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Outdoor Events

• Fairs and Festivals
• Mobile Carts
• Sporting Events
• Amusement Parks/Zoos
• Public Pools
• Mass Gatherings
• Community Gatherings
• Farm Markets

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Finding a Process to Write the Plan
Operational Threat and Risk Assessment
Operational Risk Management Systems Approach
Risk Assessment for Food Terrorism
Food Security Vulnerability Assessment
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Hazard Analysis Critical Control Points (HACCP)

• 1. Conduct a Hazard Analysis
• 2. Determine Critical Control Points
• 3. Establish Critical Limits
• 4. Establish Monitoring Procedures
• 5. Identify Corrective Actions
• 6. Verify that the System Works
• 7. Establish Procedures for Record Keeping and
  Documentation

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Outdoor Food Security Risk Assessment Matrix

• Food Security An Introduction
• (From the National Restaurant Association
  Educational Foundation)
• TEAM Approach Threat Evaluation, Assessment and
  Management
• Food Security Vulnerability Assessment (From the
  Air Force Institute for Operational Health, Big
  Cypress Air Force Base)

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Outdoor Food Security Risk Assessment Matrix

• Six-Step TEAM Approach
• Identify the potential threats
• Assess the threat based on highest risk
• Analyze and establish measures and controls to
  eliminate potential threats
• Implement control measures and establish
  management monitoring
• Take corrective action if critical exposure point
  is broken
• Supervise and review that TEAM is working

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Outdoor Food Security Risk Assessment Matrix
Example

• Potential Threat condiment containers
• Risk Level high
• Assess Risk and Establish Measures to reduce
  tampering
• Implement Control Measures purchase and use
  pre-packaged condiments
• Take Corrective Action if procedure not working
• Supervise and Review procedure is working, PIC

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Risk Assessment Exercise

• Using the TEAM approach create a security plan
  for the following scenario
• Potential Threat Are storage trucks/areas secure
  when food is received?
• Risk Level low, medium, or high
• Assess Risk
• Control Measures, Monitoring, Corrective Action

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Risk Assessment Exercise

• Using the TEAM approach create a security plan
  for the following scenario
• Potential Threat Are storage trucks/areas secure
  when food is received?
• Risk Level low, medium, or high
• Assess Risk
• Control Measures, Monitoring, Corrective Action

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Risk Assessment Exercise

• Using the TEAM approach create a security plan
  for the following scenario
• Potential Threat Are storage trucks/areas secure
  when food is received?
• Risk Level low, medium, or high
• Assess Risk unlocked storage area is potential
  security breach, food could be contaminated
• Control Measures, Monitoring, Corrective Action

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Risk Assessment Exercise

• Using the TEAM approach create a security plan
  for the following scenario
• Potential Threat Are storage trucks/areas secure
  when food is received?
• Risk Level low, medium, or high
• Assess Risk unlocked storage area is potential
  security breach, food could be contaminated
• Control Measures, Monitoring, Corrective Action
  limit access, keep locked, investigate security
  breach, check for missing or extra products,
  contact event security, staff training

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Outdoor Food Security Plan Design

• Security matrix divided into three areas of the
  operation (human, interior, exterior)
• Each area subdivided utilizing the HACCP flow of
  food (personnel/employment/training, receiving,
  storage, preparation, cooking/serving)
• Assigning risk levels severity ratings versus
  probability ratings

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Designing an Outdoor Food Security Plan

• Easy to use and follow
• Involve staff and management throughout the
  process
• Obtain buy in and feedback from food operators in
  your jurisdiction
• Incorporate HACCP and flow of food principles to
  help identify threats at each step

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Ohio Food Safety Code

• Person-in-Charge
• (3717-1-02.4)
• Employees
• (3717-1-02.4 (c) (2))
• Food Storage/Protection
• (3717-1-03.2)
• Food Supply From An Approved Source
• (3717-1-3.5)

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Implement Food Security Health Departments

• Include security information with all temporary
  food applications and licenses
• Meet with event planners prior to event
• Train staff to utilize a food security checklist
• Train staff to make recommendations and educate
  food operators during routine inspections

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Implement Food Security Food Operators

• Provide training to event organizers, food
  operators, security staff, public safety
• Recommend they write an outdoor food security
  plan, review annually, and train staff
• Promote use of a food security checklist

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How to Train Others

• Consider all points where food is vulnerable to
  intentional contamination
• Learn to assess potential threats and risks by
  utilizing the TEAM Approach
• Recognize unusual events that might indicate an
  emergency
• Conduct exercises utilizing outdoor food event
  scenarios
• Think security, not just safety, for all outdoor
  food events

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What You Can Do

• Join us June1 - Food Security at Outdoor Events
  Training Columbus Health Department
• Write an outdoor food security plan
• Share the plan and use it in exercises
• Integrate outdoor food security education into
  your temporary food inspection and training
  program
• Distribute security information with all
  temporary food license applications

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Final Message
Risk-based planning will be a central theme to
my tenure. The nation must do a better job of
identifying the greatest threats and then move
aggressively to deal with them. Secretary
Michael Chertoff US Department of Homeland
Security
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Questions?
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Contact Information

• Beth Ransopher, RS, PH Program Manager/ Workforce
  Development Coordinator
• Columbus Health Department
• Office of Emergency Preparedness
• 240 Parsons Avenue
• Columbus, OH 43215
• [phone]
• eransopher_at_columbus.gov