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Food Defense Slide


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Associate training

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Food Defense Slide

  1. 1. FOOD DEFENSE November 17, 2008
  2. 2. FOOD DEFENSE – WHY? <ul><li>Portion of Food Defense is required by law – Bioterrorism Act </li></ul><ul><li>Protection of product </li></ul><ul><li>Protection of public </li></ul><ul><li>Protection of you! </li></ul>
  3. 3. Bioterrorism Act <ul><li>Passed into law in June 2002. </li></ul><ul><li>Increased FDA authority in inspecting and holding imported foods. </li></ul><ul><li>Requires all companies that handle, manufacture or store food to register their facilities with FDA database. </li></ul><ul><li>Requires all companies to be able to track all packaging and food from “previous source” to “immediate subsequent recipient” of food – includes waste. </li></ul><ul><li>Requires companies to keep proper records and be able to provide this information within 24 hours to FDA if required. </li></ul>
  4. 4. ALERT System <ul><li>A – Assure </li></ul><ul><li>L – Look </li></ul><ul><li>E – Employees </li></ul><ul><li>R – Reports </li></ul><ul><li>T – Threat </li></ul>
  5. 5. A – Assure <ul><li>Assure that the suppliers and ingredients in use are from a safe and secure source. </li></ul><ul><li>Companies should use only known appropriately licensed suppliers for ingredients and packaging. </li></ul><ul><li>Ingredient deliveries should be shipped via sealed trailers as often as possible. </li></ul><ul><li>Ensure that all packaging and ingredient material have not been tampered with prior to use. </li></ul><ul><li>If any question let your supervisor know. </li></ul>
  6. 6. L – Look <ul><li>How do you look after the security of the products and ingredients in the facility? </li></ul><ul><li>Have a system for receiving, storing, and handling distressed, damaged, returned and rework products that minimizes their potential for being compromised. </li></ul><ul><li>Must have a system that keeps track of incoming materials and materials being used. </li></ul><ul><li>Limit, to the extent possible, exposure to facilities such as storage and handling (ing/chem/packaging/tanks), vehicles, access to controls for airflow, water, electricity and refrigeration. </li></ul><ul><li>Keep track of finished goods – LPN maintenance. </li></ul>
  7. 7. E - EMPLOYEES <ul><li>What do you know about the people coming in and out of your facility? </li></ul><ul><li>Should know who is and who should be on the premises, and where they should be located for each shift. </li></ul><ul><li>Establish a system of positive identification and recognition that is appropriate to the nature of the workforce. (i.e. colored uniforms, badges, colored hair nets). </li></ul><ul><li>Limit access so staff enter only those areas necessary for their job functions and only during appropriate work hours – guard service </li></ul><ul><li>Prevent non employees access to “critical” areas of the factory without proper authority and escort. (lab, flavor lab, tank rooms, production areas, etc.) </li></ul>
  8. 8. R - REPORTS <ul><li>Can you provide reports about the security of your products while under your control? </li></ul><ul><li>According to Bio Terrorism Law must be able to provide tracking records within 24 hours. </li></ul><ul><li>Perform random food defense inspections of all appropriate areas of the factory. </li></ul>
  9. 9. T - THREAT <ul><li>What do you do and who do you notify if you have a threat or issue at your facility? </li></ul><ul><li>Notify supervisor or department manger immediately. </li></ul><ul><li>Ensure that any product, packaging or ingredient that is in question is not used prior to proper inspection and approval. </li></ul><ul><li>If finished product has been manufactured with a questionable packaging or ingredient this product should be isolated and not permitted to be shipped for use. </li></ul>
  10. 10. WHAT CAN YOU DO? <ul><li>Notify your supervisor or manager if: </li></ul><ul><ul><li>You see anyone that “does not belong” in your department that is not escorted or in proper Zachary attire. </li></ul></ul><ul><ul><li>There are any times that you question any ingredient or packaging integrity. Before you use it! </li></ul></ul><ul><ul><li>You see anyone (employee or non-employee) doing anything that remotely looks suspicious. </li></ul></ul><ul><ul><li>Anyone threatens you or is acting in a “odd” manner. </li></ul></ul><ul><ul><li>If you see any external doors open that should not be open. </li></ul></ul>
  11. 11. WHAT CAN YOU DO? <ul><li>Maintain LPN’s in production process and accurately report ingredient and packaging usage. </li></ul><ul><li>Maintain and monitor any chemical or cleaning compound that is in you department. </li></ul><ul><li>If you have a question regarding any Food Defense topic please ask your Supervisor, Department Head or Manager. </li></ul>