Steve ElmerSteve ElmerDepartment of Public InstructionDepartment of Public Instruction

School Nutrition TeamSchool Nutrition Team

Food Biosecurity PreparednessFood Biosecurity PreparednessDeveloping a PlanDeveloping a Plan

Food SafetyFood Safety

vs.vs.

Food SecurityFood Security

vs.vs.

BiosecurityBiosecurity

What’s the difference?What’s the difference?

Food Safety: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.

Biosecurity: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

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

BioterrorismBioterrorism

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.

Types of Terrorism:• Nuclear

• Biologic- Bacterial (live and toxins)- Viral- Fungal (toxins)

• Radiologic

• Chemical

Bioterrorism and the Food SupplyBioterrorism 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

State Bioterrorism Preparedness PlanState Bioterrorism Preparedness Plan(needs assessment)(needs assessment)

Schools (DPI) need to be included in Schools (DPI) need to be included in Bioterrorism preparedness planningBioterrorism preparedness planning- Approximately 1 m k-12 children in WI schools- Approximately 1 m k-12 children in WI schools

School food security needs to be addressedSchool food security needs to be addressed

- 500,000 children participate in structured school - 500,000 children participate in structured school breakfast and lunch programsbreakfast and lunch programs

- 500,000 participate in unstructured lunches- 500,000 participate in unstructured lunches

Developing a Food Biosecurity Plan:Developing a Food Biosecurity Plan:

2 Prerequisites2 Prerequisites

The first is developing a comprehensive food The first is developing a comprehensive food safety program; HACCP Systemsafety program; HACCP System

The second step in developing a Food The second step in developing a Food Biosecurity Plan is to conduct a Risk Biosecurity Plan is to conduct a Risk Assessment using the Assessment using the Self Assessment Self Assessment ChecklistChecklist

In order for a food biosecurity plan to be In order for a food biosecurity plan to be effective, it is essential that prerequisite effective, it is essential that prerequisite food safety programs be developed and food safety programs be developed and implemented:implemented:

Good Retail Practices (GRPs)Good Retail Practices (GRPs) Standard Sanitation Operating Standard Sanitation Operating Procedures (SSOPs)Procedures (SSOPs) Standard Operating ProceduresStandard Operating Procedures

HACCP SystemHACCP System

School Food Service RequirementsSchool Food Service Requirements

Child Nutrition and WIC Child Nutrition and WIC Reauthorization ActReauthorization Act (National (National Breakfast & Lunch Program)Breakfast & Lunch Program)

CNRA updated June 24, 2004CNRA updated June 24, 2004

Affects schools nationwideAffects schools nationwide

111111 Food SafetyFood Safety - Requires school - Requires school districts to implement a food districts to implement a food

safety safety program that complies program that complies with awith a HACCP HACCP system system established by the secretary.established by the secretary.

Beginning 2005-2006 school yearBeginning 2005-2006 school year

HACCPHACCP will be required for all will be required for all schools participating in the schools participating in the National Breakfast and Lunch National Breakfast and Lunch ProgramProgram

Risk AssessmentRisk 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:

6 Steps6 Steps

1. Identify the Hazards

2. Assess the Risks

3. Analyze Risk Control Measures

4. Make Control Decisions

5. Implement Risk Controls

6. Supervise and Review

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)

3. Qualitative and/or quantitative evaluation of the likely degree of consumption

or intake of the hazardous agent (exposure assessment)

4.Integration of the first three steps into

an estimate of the likely adverse effect in the target population (risk

characterization)

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 PlanFood Biosecurity Plan

Developing a Biosecurity PlanDeveloping a Biosecurity Plan

1. 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

2. Determine the degree of risk(low – medium – high)

(Focus on high risk areas)

Food Biosecurity Plan designed to build a solid Food Biosecurity Plan designed to build a solid School infrastructure with regulatory agenciesSchool infrastructure with regulatory agencies

6 Major long-term targeted outcomes6 Major long-term targeted outcomes

a) Foster food safety and security practices from a) Foster food safety and security practices from receiving to consumptionreceiving to consumption

b) Improve security of school facilities for storing, b) Improve security of school facilities for storing, handling and serving foodhandling and serving food

c) Implement effective school programs for detection, c) Implement effective school programs for detection, control and prevention of foodborne illness as a control and prevention of foodborne illness as a result of unintentional and intentional result of unintentional and intentional

contamination contamination of food or waterof food or water

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

USDAUSDA

A Biosecurity Checklist for School A Biosecurity Checklist for School Foodservice ProgramsFoodservice Programs

Developing a Biosecurity Management PlanDeveloping a Biosecurity Management Plan

Primary resource guidePrimary resource guide

Guide for developing school checklistGuide for developing school checklist

Guide for developing school checklistGuide for developing school checklist

The Checklist can be downloaded from the DPI website at:The Checklist can be downloaded from the DPI website at:

http://www.dpi.state.wi.us/dpi/dfm/fns/foodsafety.html

Guidelines and suggestions on how to:Guidelines and suggestions on how to:

1) 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)

Developing a Biosecurity Management PlanDeveloping 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 ascontact 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

Step 3: Add security measures unique to your school: Step 3: Add security measures unique to your school: Minimum components that need to be addressed: 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 Step 4: Determine which security measures will be part of your plan. 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 Step 5: Assign tasks and develop a schedule of target dates for each. dates for each. Policy refers to what needs to be done Procedures refer to how the

requirements of the policy will be accomplished.

Step 6: Track your progress.Step 6: Track your progress. As you address and implement security

measures, check the implemented box.

Step 7: Maintain the school foodservice biosecurity Step 7: Maintain the school foodservice biosecurity management plan. management plan.

See page 30 for ways to help keep your plan up to date.

Checklists: Security Measures to Include in a School Checklists: Security Measures to Include in a School Foodservice Biosecurity Management Foodservice Biosecurity Management Plan Plan

Category Page

A. Communication 6

B. Handling a Crisis 8

C. Choosing Suppliers 10

D. Receiving/Inspection 11

E. Storage Areas 13

F. Storing Food 14

G. Hazardous Chemicals 15

H. Foodservice Equipment 17

I. Foodservice Personnel 18

J. Foodservice/Food Preparation Areas 20

K. Outside the School Building 23

L. Water and Ice Supply 24

M. General Security 26

N. Handling Mail 28

O. Training 29

P. Plan Maintenance 30

Q. Our Own School 31

Category Page

Self Assessment ChecklistSelf Assessment Checklist

• Complete prior to developing a PlanComplete prior to developing a Plan

• Identifies all areas of PlanIdentifies all areas of Plan

• Identifies areas needing improvementIdentifies areas needing improvement

• Tool to monitor PlanTool to monitor Plan

The Self Assessment Checklist can be The Self Assessment Checklist can be found at:found at:

http://www.dpi.state.wi.us/dpi/dfm/fns/foodsafety.html

Ensuring a safe and secure food supplyEnsuring a safe and secure food supply

Develop and implement a HACCP system Develop and implement a HACCP system including good retail practices, standard including good retail practices, standard sanitation operating procedures, standard sanitation operating procedures, standard operating proceduresoperating procedures

Complete a food biosecurity risk assessmentComplete a food biosecurity risk assessment

Develop and implement a food biosecurity Develop and implement a food biosecurity plan including policies, proceduresplan including policies, procedures

For additional assistance contact your state or For additional assistance contact your state or local health departmentlocal health department