1. In a Beef Production Setting Courtesy of Food Technology magazine, from "Defending the Food Supply," August 2005, Vol. 59, No.8. Food Technology is a publication of the Institute of Food Technologists, www.ift.org.www.ift.org

2. Is Our Food Safe From Attack?

3. Will this Effect Missouri?  Missouri ranks 2 nd in the nation for number of cattle operations.  Missouri ranks 3 rd in the nation for number of beef cows.  Missouri farms have estimated cash receipts of $5.82 billion/year.

4. How is Food Supply a Critical Infrastructure?  Most states produce 30% or less of what it’s residents eat.  Most cities have only a 5 day food supply.  The average person’s food travels 1,300 miles from farm to table.

5. What Type of Harm Could Occur? Intentional delivery of a harmful biological or chemical agent to the food supply system could cause:  Physical harm (illness or mortality)  Economic disruption  Direct  Indirect  International  Political unrest  Psychological harm – loss of confidence in food supply

6. Case Study: Bitter Harvest  1973 Fire retardant (PBB) accidentally mixed into feed rations for cattle.  Over a year later sickness in animals, and humans is linked to PBBs.  Cattle, pigs, sheep, chickens, and contaminated commodities are destroyed and buried.  97% of humans living in Michigan during that time have PBBs in their system.

7. Vulnerable Areas in The Farm to Fork Food Supply Chain  Farm  Supply Chain  Feed Mill  Feedlot  Auction Barn  Transportation

8. Food Defense focuses on security, protecting the food supply from intentional contamination. Courtesy of Food Technology magazine, from "Defending the Food Supply," August 2005, Vol. 59, No.8. Food Technology is a publication of the Institute of Food Technologists, www.ift.org. www.ift.org

9. Is Food Defense Different than Biosecurity?  Food Defense focuses on protecting the food supply from intentional contamination. unintentional  Biosecurity and Food Safety (HACCP) focus on protecting the food supply from unintentional contamination. They help with, but are not a substitute for food defense.

10. Who Might Intentionally Contaminate an Animal Production Facility?  Disgruntled employee/former employee  Contract or temporary employee  Members of terrorist or extremist groups  Truck driver  Affiliate of a competing facility  Visitor to facility

11. Potential Contaminants  Biological Agents: Cause disease or produce toxin  Chemical Agents: Causes toxicity or burns  Radiological Agents: Causes burns or radiation sickness

12. What Makes an Attractive Agent of Intentional Contamination?  Long incubation period/delayed effect  Highly effective  History of use  Available (easily produced in adequate quantity)  Low traceability

13. Defense plans are encouraged but not required for farms and most food establishments. Courtesy of Food Technology magazine, from "Defending the Food Supply," August 2005, Vol. 59, No.8. Food Technology is a publication of the Institute of Food Technologists, www.ift.org.www.ift.org

14. Facilities Currently Required to Participate in Food Defense All vendors providing food for USDA feeding programs must now be in compliance with the Food Defense System.

15. Four Steps for Developing a Food Defense Plan  Assess the vulnerabilities  Write a plan  Evaluate the plan  Maintain the plan

16. Assess the vulnerabilities

17. Countermeasures are actions taken to shield vulnerable areas, reducing the risk of intentional contamination.

18. Areas to Consider for Countermeasure Development Procedures Facility Technology Personnel

19.  Workforce  Shipping and Receiving  Visitors and Customers  Marketing Countermeasures for Procedures

20.  Light it  Lock it  Limit Access Countermeasures for Facility

21. Write the Plan

22. Should such an event occur a timely and efficient response will be critical to minimizing the damage.

23. Develop a Written Response Plan  Plan for handling of contaminated animals  Emergency Planning  Facility Map  Emergency Contact Phone List  Visitor Log  Supplier/Customer Contacts  Employee Emergency Information

24. Handling of Contaminated Animals  First hold all potentially contaminated animals  Potentially contaminated animals will need to be quarantined prior to euthanasia.  Quarantine will need to be separate from non contaminated animals.  Prepare a plan for carcass disposal, to be reviewed by APHIS and state authorities in case of an intentional contamination.

25. Beef Farm Containment and Disposal Plan

26. Facility Map  Name, address, and phone of owner/proprietor  Relationship of the facility to adjacent properties and/or structures.  Road access including transportation routes  Perimeter boundaries, include fences, and gates (with dimensions)

27. Facility Map continued  Buildings, outbuildings, doors, windows, AC/heating, ventilation  Utilities (water, gas, electric, phones) location and shutoff  Septic System and drainage areas with direction of flow  Web sites such as Google Earth www.earth.google.com

28. Row Crop Farm House Barn/Equipment Shed pondd pond Hwy AA Happy Herefords Beef Farm Dandy Devons Organic Beef Hay Shed Feed Storage Electric and water shut offs Phone, deliveries, AC Main gate 10’ Septic drainage corral Owner: Murray Maine 4321 Hwy AA Bovine, MO 65444 Home: 660-445-xxxx Cell: 660-321-xxxx

29. Beef Farm Emergency Phone List

30. Beef Farm Supplier Contact List

31. Beef Farm Customer Contact List

32. Beef Farm Employee Emergency Contacts

33. Evaluate the plan  Check the perimeter regularly.  Make unannounced entrances at various times.  Check locks in vulnerable areas.  Perform a mock quarantine.

34. Maintain the plan  Ensure that measures implemented continue to be effective.  Train the family/employees regarding their effort in:  Prevention  Detection  Response  Re-evaluate the plan annually or as operations or facilities change.

35. References www.fsis.gov www.bt.cdc.gov www.dhs.gov