1. Steve Elmer Department of Public Instruction School Nutrition Team Food Biosecurity Preparedness Developing a Plan

2. Food Safety vs. Food Security vs. Biosecurity What’s the difference?

3. 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.

4. 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

5. 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

6. Bioterrorism 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.

7. Types of Terrorism: Nuclear Biologic - Bacterial (live and toxins) - Viral - Fungal (toxins) Radiologic Chemical

8. Bioterrorism 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

9. State Bioterrorism Preparedness Plan (needs assessment)  Schools (DPI) need to be included in Bioterrorism preparedness planning - Approximately 1 m k-12 children in WI schools  School food security needs to be addressed - 500,000 children participate in structured school breakfast and lunch programs - 500,000 participate in unstructured lunches

10. Developing a Food Biosecurity Plan: 2 Prerequisites The first is developing a comprehensive food safety program; HACCP System The second step in developing a Food Biosecurity Plan is to conduct a Risk Assessment using the Self Assessment Checklist

11. In order for a food biosecurity plan to be effective, it is essential that prerequisite food safety programs be developed and implemented: Good Retail Practices (GRPs) Good Retail Practices (GRPs) Standard Sanitation Operating Procedures (SSOPs) Standard Sanitation Operating Procedures (SSOPs) Standard Operating Procedures Standard Operating Procedures HACCP System

12. School Food Service Requirements Child Nutrition and WIC Reauthorization Act (National Breakfast & Lunch Program) Child Nutrition and WIC Reauthorization Act (National Breakfast & Lunch Program) CNRA updated June 24, 2004 CNRA updated June 24, 2004 Affects schools nationwide Affects schools nationwide

13. 111Food Safety - Requires school districts to implement a food safety program that complies with a HACCP system established by the secretary. Beginning 2005-2006 school year HACCP will be required for all schools participating in the National Breakfast and Lunch Program

14. Risk 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:

15. 6 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

16. 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)

17. 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)

18. 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 Plan

19. Developing 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)

20. Food Biosecurity Plan designed to build a solid School infrastructure with regulatory agencies 6 Major long-term targeted outcomes a) Foster food safety and security practices from receiving to consumption a) Foster food safety and security practices from receiving to consumption b) Improve security of school facilities for storing, handling and serving food c) Implement effective school programs for detection, control and prevention of foodborne illness as a result of unintentional and intentional contamination of food or water

21. 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

22. USDA A Biosecurity Checklist for School Foodservice Programs Developing a Biosecurity Management Plan  Primary resource guide  Guide for developing school checklist The Checklist can be downloaded from the DPI website at: http://www.dpi.state.wi.us/dpi/dfm/fns/foodsafety.html

23. 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)

24. Developing 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 as contact 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

25. Step 3: Add security measures unique to your school: 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 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 dates for each.  Policy refers to what needs to be done  Procedures refer to how the requirements of the policy will be accomplished.

26. Step 6: Track your progress. As you address and implement security measures, check the implemented box. Step 7: Maintain the school foodservice biosecurity management plan. See page 30 for ways to help keep your plan up to date. Checklists: Security Measures to Include in a School Foodservice Biosecurity Management Plan

27. CategoryPage A.Communication 6 B.Handling a Crisis 8 C.Choosing Suppliers10 D.Receiving/Inspection11 E.Storage Areas13 F.Storing Food14 G.Hazardous Chemicals15 H.Foodservice Equipment17

28. I.Foodservice Personnel18 J.Foodservice/Food Preparation Areas20 K.Outside the School Building23 L.Water and Ice Supply24 M.General Security26 N.Handling Mail28 O.Training29 P.Plan Maintenance30 Q.Our Own School31 Category Page

29. Self 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 found at: http://www.dpi.state.wi.us/dpi/dfm/fns/foodsafety.html

30. Ensuring a safe and secure food supply  Develop and implement a HACCP system including good retail practices, standard sanitation operating procedures, standard operating procedures  Complete a food biosecurity risk assessment  Develop and implement a food biosecurity plan including policies, procedures  For additional assistance contact your state or local health department