THE RELATIONSHIP OF BIOSECURITY TO SANITATION

Knowledge of the threat of bioterrorism in food processing and preparation is essential for the maintenance of a safe food sup-ply. Those involved with sanitation must be knowledgeable about food contaminants including microorganisms, allergens, physical hazards, and pests and about contamination through bioterrorism.

The food industry is vulnerable to threats and possible damage to food.The importance of protecting the food supply from natural and intentional microbial, chemical, and physical contamination is recognized throughout the food industry. Since attacks by terrorists in the United States in 2001, increased emphasis has been placed on national security, including food security, which has become a top priority for the food industry. The result has been a strong emphasis on security programs and procedures by food companies to continually improve and enhance the strength and effectiveness of food security programs. It is essential to protect consumers from bioterrorism in addition to accidental infestations or contamination from inadequate sanitation. Now, it is necessary for the food industry to protect against intentional interference and the possibility that food products could be used as weapons of destruction.

Microbes as Bioweapons

Biological weapons are infectious agents (bacteria, virus, fungi, protozoan

etc.) used to intentionally inflict harm on humans.

 The definition is extended to include biologically derived toxins and poisons.

 Generally, the types of agents used as biological weapons cause systemic

diseases, hemorrhagic fevers, pneumonias, or involve toxins and biological poisons

POTENTIAL RISKS OF FOODBORNE BIOTERRORISM:-

The food industry has focused on three areas that are referred to as the “3 Ps” of protection:

Personnel: Food companies have increased employee screening and supervision.

Product: Food companies have established additional controls for ingredients and products during receiving, production, and distribution, to ensure a high level of food safety.

Property: Food companies have established additional controls to ensure that they have the highest barriers in place to guard against possible intruders.

BIOTERRORISM PROTECTION MEASURES

To ensure successful security efforts, food companies should establish a “security mentality” through increased knowledge of security, security needs, and the establishment of security priorities. They should review their current security practices and procedures and the crisis management and security pro-gram (if such programs exist) to determine what revisions or additions are needed.

Applebaum (2004) has suggested that “food security” and “food safety” are not the same. Food safety addresses accidents such as cross-contamination and process failure during production; whereas, food security is a broader issue that can include intentional manipulating of the food supply to damage it or make it too hazardous for consumption.

Thus, food security addresses hazards that are induced deliberately and intentionally and food safety addresses hazards that may occur unplanned and accidentally. Both these activities have a common goal, which is to prevent problems that could undermine the safety of food products. Although the food industry must accept the responsibility of providing consumers a secure food sup-ply, biosecurity should not impede food production, distribution, and consumption. Thus, changes

to either food industry security activities or the regulations governing food security should be realistic and workable.

Biosecurity Through Simulation

Although the food industry must accept the responsibility for the maintenance of biosecurity, the ability to test the effective-ness of preventive and reactive procedures to an act of bioterrorism remains a challenge. Role playing and simulation can assist with the assessment of the value of biosecurity programs. It appears that simulation can be utilized to advance preparedness and strengthen decision-making abilities related to biosecurity threats.

Security measures for purchasing and distribution include:

1. Procedures for the immediate recall of unsafe products.

2. Procedures for handling biosecurity or other threats and an evacuation plan.

3. Appropriate handling, separation, and disposal of unsafe products.

4. Documentation method for the handling of both safe and unsafe products.

5. Documented instructions for the rejection of unsafe material.

6. Procedures for the handling of off-hour deliveries.

7. Current list of contacts for local, state, security, and public health officials.

8. Procedures for the notification of appropriate authorities if the need

materializes.

9. Notification of all entry and exit points available during an emergency.

10. Strategy for communication of beneficial information to the news media.

11. Appropriate training of biosecurity team members.

12. Periodic conduct of practice drills and review of security measures.

Screening and educating measures to be considered:

1. Appropriate background and criminal checks should be conducted.

2. References should be verified for all potential employers.

3. Personnel without background checks should be under constant supervision and their access to sensitive areas of the facility should be restricted.

4. Employees should be trained on food production practices and vigilance, specifically how to prevent, detect, and respond to threats of terrorist actions.

5. Ongoing promotion of security consciousness and the importance of security procedures should be practiced.

6. Appropriate personnel should be trained in security procedures for incoming mail, supplies, raw materials, and other deliveries.

7. Employees should be encouraged to report any suspicious activities, such as signs of possible product tampering or breaks in the food security system.

8. It should be ensured that employees know emergency procedures and contact information.

Biosecurity on the outside of food plants:

1. Plant boundaries should be secured to prevent unauthorized entry.

2. “No trespassing” signs should be posted.

3. Integrity of the plant perimeter should be monitored for signs of suspicious activity or an unauthorized entry.

4. Outside lighting should be sufficient to permit detection of unusual activities.

5. Establishment entrances should be secured through guards, alarms, cam-eras, or other security hardware consistent with national and local fire and safety codes.

6. Emergency exits should have alarms and self-locking doors that can be opened only from the inside.

7. Doors, windows, roof openings, vent openings, trader bodies, railcars, and bulk storage tanks should be secured at all times.

8. Outside storage tanks for hazardous materials and potable water supply should be protected from, and monitored for, unauthorized access.

9. A current list of plant personnel with open or restricted access to the establishment should be maintained at the security office.

10. Establishment entry should be con-trolled through required positive identification (e.g., picture IDs, sign-in and sign-out at security or reception).

11. Incoming or outgoing vehicles (both private and commercial) should be inspected for unusual cargo or activity.

12. Parking areas for visitors or guests should be identified and located at a safe distance from the main facility.

13. Deliveries should be verified against a scheduled roster.

14. Unscheduled deliveries should be retained outside the plant premises, if possible, pending verification of ship-per and cargo.

15. Outside access to wells, potable water tanks, and ice-making equipment and storage should be secured from unauthorized entry.

16. Potable and nonpotable water lines into processing areas should be inspected periodically for possible hampering.

17. The establishment should arrange for immediate notification of local health officials in the event the potability of the public water supply is compromised.

18. The establishment should determine and enforce a policy on which personal items may and may not be per-mitted inside the plant and within production areas.