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Food Security Planning for Outdoor Events. Ohio Environmental Health Association Annual Educational Conference April 27, 2005 Beth Ransopher, RS Office of Emergency Preparedness Columbus Health Department . Today's Presentation .

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2. Food Security Planning for Outdoor Events Ohio Environmental Health Association Annual Educational Conference April 27, 2005 Beth Ransopher, RS Office of Emergency Preparedness Columbus Health Department

3. Today’s Presentation Learn the history of food terrorism Develop a plan that focuses on the prevention of intentional food contamination during outdoor events Tips on how to implement security into an outdoor temporary food operation program How to train others to identify risks and prevent intentional threats to food

4. Ohio Preparedness Leadership Institute Co-sponsored by the Ohio Department of Health and The Ohio State University January – September 2004 Collaborative effort between the Columbus Health Department and the Franklin County Board of Health

5. Food Emergency Response and Planning Committee Beth Ransopher, RS – CHD Nancy Click, RN, BSN, MA, CIC – CHD Bob Kramer, RS - CHD Keith Krinn, RS, MA, DAAS, CPHA – CHD Abdoul Shmohamed, MPH, HSA – CHD Kent Bradley, RS – FCBH Dayle Darr, MPH – FCBH

6. Project Mission and Objectives Project Mission: To create a food security plan for outdoor events addressing all-hazards including terrorism Project Objectives: To develop procedures that focus on the prevention of food contamination during an outdoor event To develop a curriculum for training public health, safety, and medical professionals as well as retail food operators and event managers

7. Why Create an Outdoor Food Security Plan? Strengthen the infrastructure of the retail food supply Prevent and detect intentional and unintentional contamination to the local food supply Strengthen bioterrorism preparedness and response capacity

8. Food Safety vs. Food Security Food Safety deals with accidental occurrence Unplanned Cross contamination Process failures Food Security is the deliberate contamination of food with the intent of causing harm or disruption

9. History of Food Security - Attacks on Food Supply 1984 – Religious cult contaminates salad bars with Salmonella (751 people ill) 1989 – Chilean grapes bound for U.S. contaminated with cyanide ($400 million lost) 1996 – Bakery goods contaminated with Shigella at a Dallas laboratory (12 people ill) 2003- Nicotine-containing pesticide used to contaminate raw ground beef (92 cases) 2004 – Two 13-year old girls poison classmates with cake (12 students become ill)

10. Target of an Attack Reach a large number of victims Has a symbolic value or cause Will attract media attention Will produce mass panic

11. Outdoor Events Fairs and Festivals Mobile Carts Sporting Events Amusement Parks/Zoos Public Pools Mass Gatherings Community Gatherings Farm Markets

12. Finding a Process to Write the Plan

13. Hazard Analysis Critical Control Points (HACCP) 1. Conduct a Hazard Analysis 2. Determine Critical Control Points 3. Establish Critical Limits 4. Establish Monitoring Procedures 5. Identify Corrective Actions 6. Verify that the System Works 7. Establish Procedures for Record Keeping and Documentation

14. Outdoor Food Security Risk Assessment Matrix Food Security: An Introduction (From the National Restaurant Association Educational Foundation) TEAM Approach – Threat Evaluation, Assessment and Management Food Security Vulnerability Assessment (From the Air Force Institute for Operational Health, Big Cypress Air Force Base)

15. Outdoor Food Security Risk Assessment Matrix Six-Step TEAM Approach Identify the potential threats Assess the threat based on highest risk Analyze and establish measures and controls to eliminate potential threats Implement control measures and establish management monitoring Take corrective action if critical exposure point is broken Supervise and review that TEAM is working

16. Outdoor Food Security Risk Assessment Matrix Example Potential Threat: condiment containers Risk Level: high Assess Risk and Establish Measures: to reduce tampering Implement Control Measures: purchase and use pre-packaged condiments Take Corrective Action: if procedure not working Supervise and Review procedure is working, PIC

17. Risk Assessment Exercise Using the TEAM approach create a security plan for the following scenario: Potential Threat: Are storage trucks/areas secure when food is received? Risk Level: low, medium, or high Assess Risk: Control Measures, Monitoring, Corrective Action:

18. Risk Assessment Exercise Using the TEAM approach create a security plan for the following scenario: Potential Threat: Are storage trucks/areas secure when food is received? Risk Level: low, medium, or high Assess Risk: Control Measures, Monitoring, Corrective Action:

19. Risk Assessment Exercise Using the TEAM approach create a security plan for the following scenario: Potential Threat: Are storage trucks/areas secure when food is received? Risk Level: low, medium, or high Assess Risk: unlocked storage area is potential security breach, food could be contaminated Control Measures, Monitoring, Corrective Action:

20. Risk Assessment Exercise Using the TEAM approach create a security plan for the following scenario: Potential Threat: Are storage trucks/areas secure when food is received? Risk Level: low, medium, or high Assess Risk: unlocked storage area is potential security breach, food could be contaminated Control Measures, Monitoring, Corrective Action: limit access, keep locked, investigate security breach, check for missing or extra products, contact event security, staff training

21. Outdoor Food Security Plan Design Security matrix divided into three areas of the operation (human, interior, exterior) Each area subdivided utilizing the HACCP flow of food (personnel/employment/training, receiving, storage, preparation, cooking/serving) Assigning risk levels: severity ratings versus probability ratings

22. Designing an Outdoor Food Security Plan Easy to use and follow Involve staff and management throughout the process Obtain buy in and feedback from food operators in your jurisdiction Incorporate HACCP and flow of food principles to help identify threats at each step

23. Ohio Food Safety Code Person-in-Charge (3717-1-02.4) Employees (3717-1-02.4 (c) (2)) Food Storage/Protection (3717-1-03.2) Food Supply From An Approved Source (3717-1-3.5)

24. Implement Food Security – Health Departments Include security information with all temporary food applications and licenses Meet with event planners prior to event Train staff to utilize a food security checklist Train staff to make recommendations and educate food operators during routine inspections

25. Implement Food Security – Food Operators Provide training to event organizers, food operators, security staff, public safety Recommend they write an outdoor food security plan, review annually, and train staff Promote use of a food security checklist

26. How to Train Others Consider all points where food is vulnerable to intentional contamination Learn to assess potential threats and risks by utilizing the TEAM Approach Recognize unusual events that might indicate an emergency Conduct exercises utilizing outdoor food event scenarios Think security, not just safety, for all outdoor food events

27. What You Can Do Join us June1 - Food Security at Outdoor Events Training – Columbus Health Department Write an outdoor food security plan Share the plan and use it in exercises Integrate outdoor food security education into your temporary food inspection and training program Distribute security information with all temporary food license applications

30. Contact Information Beth Ransopher, RS, PH Program Manager/ Workforce Development Coordinator Columbus Health Department Office of Emergency Preparedness 240 Parsons Avenue Columbus, OH 43215 (614) 645-0308 [email protected]

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