Food DefenseFood Defense TabletopTabletopFood Defense Food Defense Tabletop Tabletop Exercise:Exercise:

Schools as a TargetSchools as a Target

Presented byPresented byPresented byPresented by

National Food Service Management InstituteNational Food Service Management InstituteNational Food Service Management InstituteNational Food Service Management Institute

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What Is Food Defense?

FOOD DEFENSE is defined as the protection of food products from i t ti l d lt ti b bi l i lintentional adulteration by biological, chemical, physical or radiological agents

In contrast FOOD SAFETY is defined asIn contrast, FOOD SAFETY is defined as the protection of food products from unintentional contamination by agentsunintentional contamination by agents

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Why Target the NSLP?Why Target the NSLP?Why Target the NSLP?Why Target the NSLP?

NSLP NSLP offers:offers:V l bl l tiV l bl l ti–– Vulnerable populationVulnerable population

–– Major emotional impact of harming Major emotional impact of harming childrenchildrenl b f dl b f d–– Very large numbers of servings per day Very large numbers of servings per day

–– Very large batches of single food dispensed in Very large batches of single food dispensed in i di dany given dayany given day

–– Transportation of foods Transportation of foods l / f h ll / f h l–– Approximately 1/3 of the U.S. population Approximately 1/3 of the U.S. population

attends, works for, or has children in schools attends, works for, or has children in schools

Who?Who?Who?Who?

T i tT i tTerroristsTerroristsActivistsActivistsActivistsActivistsDisgruntled insidersDisgruntled insiders

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How?How?How?How?

They can choose:They can choose:

––A contaminantA contaminantA contaminantA contaminant––A foodA food––A placeA place

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FDA Vulnerable FoodsFDA Vulnerable Foods

ProduceProduce Infant formulaInfant formula Breaded foodBreaded food

ProduceProduce Canned foodCanned food

HH Baby foodBaby food MilkMilk

HoneyHoney Peanut butterPeanut butter

YogurtYogurt Ice creamIce cream

Seafood, cookedSeafood, cooked Deli saladDeli salad

Soft drinksSoft drinks Water, bottledWater, bottled

Fruit juiceFruit juice FlourFlourWater, bottled Water, bottled

Food Defense: FDA’s Role in Protecting America’s Food Supply; International Symposium on Agroterrorism; May 3, 2005; LeeAnne Jackson, PhD; FDA

Where Are We Vulnerable?Where Are We Vulnerable?Where Are We Vulnerable?Where Are We Vulnerable?

Opportunity for Opportunity for attack attack at at several levelsseveral levels–– CropsCropsCropsCrops–– LivestockLivestock–– ProcessingProcessingProcessingProcessing–– DistributionDistribution–– StorageStorage–– StorageStorage–– TransportationTransportation

FoodserviceFoodservice–– FoodserviceFoodservice

Central Kitchens as a TargetCentral Kitchens as a TargetCentral Kitchens as a TargetCentral Kitchens as a Target

4 factors make certain operations a 4 factors make certain operations a more likely target:more likely target:y gy g

Large BatchesLarge Batches–– Large BatchesLarge Batches–– Uniform MixingUniform Mixing–– Short ShelfShort Shelf--LifeLife–– Easy AccessEasy Accessyy

Central Kitchen Central Kitchen VulnerabilitiesVulnerabilities

HighHigh--risk areas in Central Kitchen operation:risk areas in Central Kitchen operation:–– TransportTransport–– IngredientsIngredients–– IngredientsIngredients

Measuring liquid and dryMeasuring liquid and dry–– Mixing and CookingMixing and Cooking–– large batchlarge batch

SS–– StorageStorageDryDry CoolerCooler FreezerFreezer

Central Kitchen Central Kitchen C t MC t MCounter MeasuresCounter Measures

i hli hi hli hHighlights:Highlights:

D l t lD l t l 2 l l t2 l l t Dual control Dual control –– 2 people always present2 people always present

Retrofit open systems (kettles mixers)Retrofit open systems (kettles mixers) Retrofit open systems (kettles, mixers)Retrofit open systems (kettles, mixers)

Restrict access in critical areas; secure Restrict access in critical areas; secure ;;when not in usewhen not in use

D l P li i d P dD l P li i d P d Develop Policies and ProceduresDevelop Policies and Procedures

Warehouse VulnerabilitiesWarehouse VulnerabilitiesWarehouse VulnerabilitiesWarehouse Vulnerabilities

PersonnelPersonnel PersonnelPersonnel ReceivingReceiving Storage/AccessStorage/Access

Counter Measures:Counter Measures:PersonnelPersonnel

Screening Screening Daily work schedulesDaily work schedules Daily work schedulesDaily work schedules Identification Identification TrainingTraining

Unusual behaviorUnusual behavior Unusual behavior Unusual behavior

Counter Measures: Counter Measures: ReceivingReceiving

Request locked and sealed Request locked and sealed vehicles/containersvehicles/containersvehicles/containers vehicles/containers

Look for evidence of tampering or Look for evidence of tampering or t f itit f iticounterfeitingcounterfeiting

Reject suspect food Reject suspect food eject suspect oodeject suspect ood Establish pickEstablish pick--up and delivery up and delivery

schedulesschedulesschedulesschedules

Counter Measures: Counter Measures: Storage/AccessStorage/AccessStorage/AccessStorage/Access

Establish product tracking Establish product tracking proceduresproceduresprocedures procedures

Secure and limit facility access Secure and limit facility access Investigate missing or extra Investigate missing or extra

stock/chemicalstock/chemicalsstoc /c e castoc /c e ca s Secure hazardous chemicals Secure hazardous chemicals

We All Have a Part in We All Have a Part in Food DefenseFood Defense

Your Part:Your Part:

––TrainTrain––PlanPlanDrillDrill––DrillDrill

––RepeatRepeat

TrainTrainTrainTrainFood Defense Training:Food Defense Training:Food Defense Training:Food Defense Training: Include food defense in food safety Include food defense in food safety

d f iliti it t i id f iliti it t i iand facilities security trainingand facilities security training Heighten employee awarenessHeighten employee awareness Be proactive rather than reactiveBe proactive rather than reactive

ALERT and FIRST ALERT and FIRST -- FDA materials FDA materials

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FIRST Initiative –for front line stafffor front line staff

Follow company food defense plans and proceduresI k d di Inspect your work area and surrounding areas

Recognize anything out of the ordinary Recognize anything out of the ordinary Secure all ingredients, supplies, and finished

productproduct Tell management if you notice anything

unusual or suspicious

PlanPlanPlanPlan

C t f f d d f lC t f f d d f lComponents of a food defense plan:Components of a food defense plan: Assessment of operationAssessment of operation Identification of strategies Identification of strategies ImplementationImplementation Coordination with state/county/districtCoordination with state/county/district Includes training schedule and drills or Includes training schedule and drills or

tabletop exercisestabletop exercises

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Definition of Tabletop Definition of Tabletop E i (TTX)E i (TTX)Exercise (TTX)Exercise (TTX)

TabletopTabletop Exercise (TTXExercise (TTX))----AA Tabletop Tabletop Exercise (TTXExercise (TTX)) A A tabletop exercise involves key tabletop exercise involves key personnel discussing simulatedpersonnel discussing simulatedpersonnel discussing simulated personnel discussing simulated scenarios scenarios in an informal setting. in an informal setting. TTX b d t lTTX b d t lTTXs can be used to assess plans, TTXs can be used to assess plans, policies, and policies, and procedures.* procedures.*

*https*https://://hseep.dhs.gov/support/HSEEP_101/pdfhseep.dhs.gov/support/HSEEP_101/pdf2020

DrillDrillDrillDrillWhy Conduct a Table Top Exercise (TTX)?Why Conduct a Table Top Exercise (TTX)?

Dispels the myth Dispels the myth ““It canIt can’’t happen heret happen here””

Provides good first step to exercise plans andProvides good first step to exercise plans and Provides good first step to exercise plans and Provides good first step to exercise plans and identify strengths and gapsidentify strengths and gaps

Defines stakeholder roles and responsibilities for Defines stakeholder roles and responsibilities for food safety/food defensefood safety/food defense

Establishes your contacts in the event of a real Establishes your contacts in the event of a real incidentincident

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What is the TTX Package?What is the TTX Package?What is the TTX Package?What is the TTX Package?

A tA t k TTX k th t St tk TTX k th t St t A turnA turn--key TTX package that States or key TTX package that States or districts can use to conduct a TTX concerning districts can use to conduct a TTX concerning f d t i ti i h lf d t i ti i h lfood contamination in schoolsfood contamination in schools

Compliant with Department of Homeland Compliant with Department of Homeland p pp pSecurity requirements so grant funding could Security requirements so grant funding could be sought from DHS to conduct the exercisebe sought from DHS to conduct the exercisegg

Available midAvailable mid--20132013

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Food Defense ActivityFood Defense Activity

Terrific Town School DistrictTerrific Town School DistrictTerrific Town School DistrictTerrific Town School District

26 schools in the district26 schools in the district 26 schools in the district26 schools in the district 15,000 students enrolled15,000 students enrolled NSLP participation (NSLP participation (avgavg) = 12,150) = 12,150

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Week 1Week 1 Current StatusCurrent StatusWeek 1 Week 1 –– Current StatusCurrent Status

Week 1 absenteeism in Terrific TownWeek 1 absenteeism in Terrific TownWeek 1 absenteeism in Terrific Town Week 1 absenteeism in Terrific Town school district including students, school district including students, teachers and food service staff.teachers and food service staff.teachers and food service staff. teachers and food service staff. Symptoms: nausea, vomiting, diarrheaSymptoms: nausea, vomiting, diarrhea

Total number ill = 35Total number ill = 35

Week 1Week 1 DiscussionDiscussionWeek 1 Week 1 –– DiscussionDiscussion

1.1. What do you do and who do you report to What do you do and who do you report to y y py y pregarding this level of absenteeism?regarding this level of absenteeism?

2.2. Are there existing plans, policies, or procedures Are there existing plans, policies, or procedures that might be triggered by an increased level of that might be triggered by an increased level of absenteeism?absenteeism?

Week 2Week 2 Current StatusCurrent StatusWeek 2 Week 2 –– Current StatusCurrent Status

9 deaths of ill children9 deaths of ill children Total number ill = 880Total number ill = 880 Total number ill = 880Total number ill = 880 Food histories point to food served in Food histories point to food served in

schoolschoolschoolschool Food samples are being testedFood samples are being tested Parents stop sending children to schParents stop sending children to schoolool

Week 2Week 2 –– DiscussionDiscussionWeek 2 Week 2 DiscussionDiscussion

1.1. Do you have plans that cover handling a large Do you have plans that cover handling a large foodborne illness outbreak? foodborne illness outbreak?

2.2. What actions do you take? What other state/local What actions do you take? What other state/local l dl dagencies are involved?agencies are involved?

3.3. Who is the lead spokesperson and who decides Who is the lead spokesperson and who decides what the key message is? what the key message is?

Week 3Week 3 Current StatusCurrent StatusWeek 3 Week 3 –– Current StatusCurrent Status

53 deaths of children or adults who had been ill 53 deaths of children or adults who had been ill with the symptomswith the symptoms

Total number ill = 2118Total number ill = 2118 Schools in the district are closed by the Schools in the district are closed by the

superintendentsuperintendent A terrorist group claims responsibility for A terrorist group claims responsibility for

contaminating a food product shipped to schoolscontaminating a food product shipped to schools CDC confirms a substance found in the suspect CDC confirms a substance found in the suspect

f d d h ldf d d h ldfood product was an agent that could cause food product was an agent that could cause death.death.

Week 3Week 3 DiscussionDiscussionWeek 3 Week 3 –– DiscussionDiscussion11 Do you have plans, policies, and procedures toDo you have plans, policies, and procedures to1.1. Do you have plans, policies, and procedures to Do you have plans, policies, and procedures to

respond to food defense issues? How are respond to food defense issues? How are activities coordinated? Are law enforcement activities coordinated? Are law enforcement agencies involved?agencies involved?

2.2. What actions are taken to track, locate and recall What actions are taken to track, locate and recall food products? Who is involved? food products? Who is involved?

3.3. Where does the community go for information? Where does the community go for information? What information is released? How is that What information is released? How is that determined and coordinated? Authorized? determined and coordinated? Authorized?

Week 10Week 10 Current StatusCurrent StatusWeek 10 Week 10 –– Current StatusCurrent Status

Ten weeks postTen weeks post--eventevent 176 deaths (5% of the 3 530 who fell ill)176 deaths (5% of the 3 530 who fell ill) 176 deaths (5% of the 3,530 who fell ill)176 deaths (5% of the 3,530 who fell ill) Suspects arrestedSuspects arrested No new cases many still hospitalizedNo new cases many still hospitalized No new cases, many still hospitalizedNo new cases, many still hospitalized

–– Several hundred suffered permanent Several hundred suffered permanent damage to their respiratory and nervousdamage to their respiratory and nervousdamage to their respiratory and nervous damage to their respiratory and nervous systemsystem

–– Dozens remain on respirators and in longDozens remain on respirators and in long--Dozens remain on respirators and in longDozens remain on respirators and in longterm care facilitiesterm care facilities

Week 10Week 10 –– DiscussionDiscussionWeek 10 Week 10 DiscussionDiscussion

1.1. What actions are taken to recover from the incident? What actions are taken to recover from the incident? What has to occur to allow the schools to reWhat has to occur to allow the schools to re--open and open and provide food again?provide food again?provide food again? provide food again?

2.2. What was the impact on your department? What did this What was the impact on your department? What did this p y pp y pdo to staffing, budget, supplies, etc.?do to staffing, budget, supplies, etc.?

Wh t t i l l t t f d l t fWh t t i l l t t f d l t f3.3. What triggers local, state or federal support for recovery What triggers local, state or federal support for recovery operations? What support is available?operations? What support is available?

4.4. How can you regain the confidence of the community? How can you regain the confidence of the community?

Creating Your Own Food Defense PlanCreating Your Own Food Defense PlanCreating Your Own Food Defense PlanCreating Your Own Food Defense Plan

‘Creating Your School Food ‘Creating Your School Food Defense Plan’Defense Plan’ –– template on thetemplate on theDefense Plan Defense Plan template on the template on the USDA/FNS websiteUSDA/FNS website

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FNS ResourcesFNS ResourcesFNS ResourcesFNS Resources

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http://www.fns.usda.gov/fns/food_safety.htm

Four Steps to Creating Your S h l F d D f PlSchool Food Defense Plan

Step 1 – Assess School Food Defense Measures

Step 2 –Assemble the Pieces Step 3 Complete Your Plan Step 3 – Complete Your Plan Step 4 – Use and Maintain Your

PlPlan

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Step 1 – Assess School pFood Defense Measures

a) Outside Security

What food defense measures does your school have in place for the exterior of the building?the exterior of the building?

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The school grounds and/or buildings are secured (e.g., by locks, seals, or sensors) during the school day to prevent entry by unauthorized persons through: Outside doors and gates

WindowsWindows

Roof openings

Vent openings

The school grounds and/or buildings are secured (e.g., by g g ( g , ylocks, seals, or sensors) after hours and on weekends to prevent entry by unauthorized persons through: Outside doors and gates

Windows

Roof openings

Vent openings

Access to external refrigeration and/or storage facilities for school nutrition programs is restricted to designated employees only?

Access to the following systems or controls for the following systems is restricted, controlled, or monitored (e.g., by locked door/gate or limiting access to designated employees, seals, equipped with a sensor device) to prevent access byequipped with a sensor device) to prevent access by unauthorized persons: Heating, ventilation and A/C systems

Propane Gas/ Natural Gas

Wate s stems

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Water systems

Electricity

Chemical/disinfection supplies and systems

The school has procedures for all visitors.

Step 1 – Assess School Food pDefense Measures (con’t)

b) Inside Security

What food defense measures does your school or school foodservice operation have infoodservice operation have in place inside the building?

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Yes No N/A

There is an emergency lighting system in the school.

The school has monitored security cameras.

The school has an emergency alert system that is tested regularly.

The locations of controls for emergency alert systems are clearly marked.

All restricted areas (i.e., areas where only authorized employees have access) are clearly marked.

Visitors are restricted to specific areas or accompanied by school personnel.

Maintain inventory of keys to secured/sensitive areas of the school.

E it l d d lf l ki d l blEmergency exits are alarmed and self-locking doors are only able to be opened from the inside per local and state fire and building codes.

The agency or authority that would serve as a first responder(s) based on specific emergency situations has been determined.

There are procedures for communicating with students, parents, and with the media when necessary (for example, notices of incidents or a press release).

There is a list of emergency contact information for local, state, and federal government homeland security authorities and public h l h ffi i lhealth officials.

Someone in the school has called each emergency contact to verify they are the correct point of contact.

The contact information is reviewed and updated regularly.

3939There are procedures for notifying appropriate lawenforcement and public health officials when our schoolreceives a threat about food contamination, as well as when amember of the school community observes or suspectsfood tampering.

Step 1 – Assess School Food pDefense Measures (con’t)

c) Foodservice Operations:c) Foodservice Operations: Foodservice AreasFoodservice Areas Foodservice AreasFoodservice Areas Foodservice StorageFoodservice Storage Food and SuppliesFood and Supplies Hazardous Materials/ChemicalsHazardous Materials/Chemicals// Shipping/Receiving SecurityShipping/Receiving Security Personnel Security and TrainingPersonnel Security and Training Personnel Security and TrainingPersonnel Security and Training

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Four Steps to Creating Your School Food Defense PlanSchool Food Defense Plan

Step 1 – Assess School Food Defense Measures

Step 2 –Assemble the Pieces Step 3 Complete Your Plan Step 3 – Complete Your Plan Step 4 – Use and Maintain Your

PlPlan

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WrapWrap Up (Up (HotwashHotwash))WrapWrap--Up (Up (HotwashHotwash))

Each group will report on the following:Each group will report on the following:

What surprises did you learn today?What surprises did you learn today?

What have you learned about your What have you learned about your own district?own district?

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In conclusionIn conclusion

T l blT l blTo protect vulnerable To protect vulnerable populations:populations:populations:populations:

Add food defense to your Add food defense to your professional tool boxprofessional tool boxprofessional tool boxprofessional tool box

Questions or to Discuss Conducting Questions or to Discuss Conducting an Exercise in Your Districtan Exercise in Your Districtan Exercise in Your Districtan Exercise in Your District

National Food Service Management InstituteNational Food Service Management InstituteThe University of MississippiThe University of MississippiThe University of MississippiThe University of Mississippi

6 Jeanette Phillips Drive6 Jeanette Phillips DriveP.O. Drawer 188 P.O. Drawer 188

University, MS 38677University, MS 38677--01880188University, MS 38677University, MS 38677 0188 0188 Telephone: (662) 915Telephone: (662) 915--7658 7658

or or toll free at (800) toll free at (800) 321321--30543054f if iwww.nfsmi.orgwww.nfsmi.orgoror

Marion Hinners, MSMarion Hinners, MSFood Safety SpecialistFood Safety Specialist

Office of Food Office of Food Safety, USDA Safety, USDA Food and Nutrition ServiceFood and Nutrition ServiceAlexandria, VA Alexandria, VA

(703) 305(703) 305 26472647(703) 305(703) 305--26472647marion.hinners@fns.usda.govmarion.hinners@fns.usda.gov

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