‫دورة‬

‫تدريبية‬

Food Safety Awareness Course

Presented by:
Eman Bukhari – FS/QHSE Consultant
17/03/2020
EMAN BUKHARI ADAM

 Bachelor of Science (Honours) in chemistry - University of Khartoum

 Master degree in Total Quality management and Excellence - Sudan University of
Science and Technology
 HACCP / FSMS / QMS / HSE consultant & lead implementer.
 Lead auditor FSSC 220000
 YUM FSA implementer
 Food Safety Management System Auditor / Lead Auditor IRICA certified (ISO 22000)
 Certified Quality Consultant for QMS – ISO 9001:2015 certified from American
institute of professional studies
 QMS – ISO 9001:2015 Auditor / Lead Auditor IRICA certified (ISO 9001:2015)
 6 Sigma Black belt.
Break Times
Session Start Time End Time

1st part 10:00 12:00

Break 12:00 12:45

2nd part 12:45 02:30

Course Evaluation Criteria
Pass the assessment by 50 %:

1. Attendance 20 marks ( 10,10)

2. Individual assessment including participation
and presentations 10 marks
3. Group work during the class 20 marks
4. Written exam 5o marks
Contents
• Food safety system
• HACCP
• Food defense
• Food fraud
Introduction

FOOD SAFETY SYSTEM

 Five Keys to
Safer Food (WHO)
Video (WHO)
Five Keys to Safer Food
Five keys for safer food
1. Keep clean
2. Separate raw from cooked food
3. Cook thoroughly
4. Keep food at safe temperature
5. Use safe water and raw material
Food Safety System

DEFINITIONS
What is Food Hygiene?
• All conditions and measures necessary to ensure the safety
and suitability of food at all stages of the food chain
• Codex 1997
Food Safety
• Assurance that food will not cause harm to the consumer
when it is prepared and/or eaten according to its intended use
• Codex 1997
Food Suitability
• Assurance that food is acceptable for human consumption
according to its intended use.
• Codex 1997
Food Hazards
• a biological, chemical or physical agent in, or condition of,
food with the potential to cause an adverse health effect.
Food Safety Hazards

Allergens
Biological
Chemical
Physical
Physical Hazards
• Bones
• Metals
• Woods
• Glass
• Hair
Chemical Hazards
• Natural toxins
• Chemicals used for
treating animals;
• Improperly used
pesticides;
• Chemicals used for
cleaning; and
• Improperly used food
additives.
Biological Hazards
• Molds & Yeast
• Germs
• Bacteria
• Viruses
Allergens
• Allergens are truly
new food hazards.
• There are 8 food
groups that are 90%
cause of food allergic
reactions
Food Contaminant
• any biological or chemical agent, foreign matter, or other
substances not intentionally added to food which may
compromise food safety or suitability.
Contamination
• the introduction or occurrence of a contaminant in food or
food environment
Cross Contamination

• Occurs when harmful bacteria are transferred from

contaminated food to uncontaminated food.
Cross Contamination
Direct cross contamination Indirect cross contamination

• Contact between • Spread of bacteria from

contaminated food and raw food to ready-to-eat
uncontaminated food food via food handlers,
during transport, storage equipment or surfaces,
or preparation (vehicles)
How to develop food safety system

FOOD SAFETY SYSTEM

Food Safety System

HACCP

Standard Operation
Procedure SOP

Prerequisite Program PRP

Prerequisite
Programs PRPs
PRPs, GMPs, & GHPs
Prerequisite Programs
the PRP depends on the
segment of the food chain in
which organization operates and
the type of organization

• Food safety basic conditions and activities that are necessary

to maintain a hygienic environment throughout the food chain
suitable for the production, handling, and provision of safe
end product and safe for human consumption.
Examples of PRPs:

• Good manufacturing
GMPs practices
GHPs • Good hygiene practices

GAPs • Good agriculture practices

Etc…
Prerequisite Programs
GHP
all practices regarding the conditions
and measures necessary to ensure
the safety and suitability of food at all
stages of the food chain
GMP
That combination of manufacturing and
quality control procedures aimed at
ensuring that products are consistently
manufactured to their specifications

Cleaning & sanitation Personnel

Personal Hygiene Buildings and facilities
Waste management Equipment and utensils
Pest control Production and process controls
Warehousing and distribution

GMPs guide the development of SOPs

Good Manufacturing
Practices
GMPs
GMPs

Combination of manufacturing and quality control procedures

aimed at ensuring that products are consistently manufactured to
their specifications
 Facilities

Control of
Design
operation

GMPs
Design &
Establishment
 Minimize
contamination

Minimize air-
Easy to clean
borne
and maintain
contamination

Design
Temperature
Food contact
and humidity
surfaces are
control and
non-toxic in
other controls
intended use
as appropriate

Protection from
pets
Location
Location
Pollution
environment

Infestation
of pests
Away
from
areas that Waste are
not removed
effectively

flooding
Establishment
• GHPs to minimize cross • Smooth surface up to • allow adequate drainage • minimize the build up of
contamination height and cleaning dirt and condensation,
and the shedding of
particles

Layout Walls Floors Ceiling

• easy to clean, • smooth, non-absorbent • durable and easy to

• be constructed to surfaces, and be easy to clean, maintain and
minimize the build up of clean disinfect.
dirt • Non-toxic material
• be fitted with removable
and cleanable insect-
proof screens

Working
Windows Doors
surfaces
Equipment
Equipment
Food control & monitoring equipment
• Maintenance • maintenance,
• Cleaning • cleaning,
• Function according to • disinfection,
intended use • and monitoring
• GHP and Monitoring
Movable or
capable of
Location being
disassembled
to allow

Controls
Made of and
• Temperature
monitoring • Time
• materials with no equipment • Pressure
toxic effect in • Speed
intended use • other conditions
necessary to food
safety and suitability
can be rapidly
achieved and
maintained
Facilities
• Potable water supply • the risk of contaminating food • Cleaning machines
• Temperature control or the potable water supply is • Hot and cold water supply
• Distribution avoided.

Drainage and Cleaning

Water Supply
waste disposal Facilities

• Depending on the nature of • Adequate natural or artificial

the food operations lighting should be provided to
undertaken, adequate enable the undertaking to
facilities should be available operate in a hygienic manner
for heating, cooling, cooking, • Lighting fixtures
refrigerating and freezing
food,
• Monitoring system

Temperature
Lighting
control
Personal hygiene facilities
• Changing room
• Hands washing
• Toilets
Air quality and ventilation

Minimize air-borne contamination

Storage

Time and
Protection of
Pest control Segregation temperature
food
control
CONTROL OF
OPERATION
To reduce the risk of unsafe food by taking preventive
measures to assure the safety and suitability of food at an
appropriate stage in the operation by controlling food hazards.
CONTROL OF OPERATION
1. CONTROL OF FOOD HAZARDS
2. KEY ASPECTS OF HYGIENE CONTROL SYSTEMS
3. INCOMING MATERIAL REQUIREMENTS
4. PACKAGING
5. WATER
6. Maintenance and cleaning
7. Waste management
8. Transportation
9. Traceability and recall
1/CONTROL OF FOOD
HAZARDS
Food business operators should control food hazards through
the use of systems such as HACCP. They should:
1. identify any steps in their operations which are critical to
the safety of food;
2. implement effective control procedures at those steps;
3. monitor control procedures to ensure their continuing
effectiveness; and
4. review control procedures periodically, and whenever the
operations change
2/KEY ASPECTS OF HYGIENE
CONTROL SYSTEMS

• Time and temperature control

• Specific process steps: chilling, thermal processing, drying,
chemical preservation, vacuum or modified atmospheric
packaging
• Microbiological cross-contamination
• Physical and chemical contamination
3/INCOMING MATERIAL
REQUIREMENTS
1. Raw Material Acceptance that no contain of harmfull
materials such as microorganism, pestsides, toxic or drugs.
2. specifications for raw materials should be identified and
applied.
3. Raw materials or ingredients inspection.
4. laboratory tests should be made to establish fitness for use.
Only sound, suitable raw materials or ingredients should be
used.
5. Stocks of raw materials and ingredients should be subject to
effective stock rotation (FIFO).
4/PACKAGING

Food grade
Protection of
non-toxic
food
material
5/WATER
Use of potable water that not cause risk for food safety:
• In contact with food
• As an ingredient
• Ice and steam
6/MAINTENANCE
AND SANITATION
Cleaning and Sanitation
Cleaning • Dry cleaning

method
• Wet cleaning

Cleaning
• Removing dirt
• Applying detergent
• Rinse water

procedure •
•
Applying sanitizer
Drying

Cleaning •
•
Area or item
Responsibility

program
• Method and frequency
• Monitoring
Maintenance
• Avoid cross contamination
• Cleaning before and after maintenance
• Monitoring
7/Pest control
PEST CONTROL SYSTEMS

Prevent Prevent Monitoring

Treatment
access infestation and detection
8/Waste
Management
WASTE MANAGEMENT
• Suitable provision must be made for the removal and storage
of waste.
• Waste must not be allowed to accumulate in food handling,
food storage, and other working areas and the adjoining
environment except so far as is unavoidable for the proper
functioning of the business.
• Waste stores must be kept appropriately clean.
Waste Containers
Identifiable

suitably constructed

made of impervious material

lockable to prevent malicious or

accidental contamination of food
9/Transportation
Transportation (incoming /
outgoing)
do not contaminate foods or packaging;
can be effectively cleaned and, where necessary, disinfected;
permit effective separation of different foods or foods from non-
food items where necessary during transport;
provide effective protection from contamination, including dust and
fumes;
can effectively maintain the temperature, humidity, atmosphere
and other conditions necessary to protect food from harmful or
undesirable microbial growth and deterioration likely to render it
unsuitable for consumption; and
allow any necessary temperature, humidity and other conditions to
be checked.
10/ Product
Information
Product Information
• LOT IDENTIFICATION
Lot identification is essential in product recall and also helps
effective stock rotation
• PRODUCT INFORMATION & LABELLING
clear instructions to enable the next person in the food chain to
handle, display, store and use the product safely
Good Hygiene Practices GHPs
‫الممارسات الصحية الجيدة‬
 ‫النظافة الشخصية‬
‫‪Personal Hygiene‬‬
‫الحالة‬
‫الصحية‬

‫االمراض‬
‫الزوار‬
‫والجروح‬
‫النظافة‬
‫الشخصية‬

‫السلوك‬ ‫النظافة‬
‫الشخصي‬ ‫الشخصية‬
‫الحالة الصحية‬
‫فحص طبي شامل للعاملين لتحديد •‬
‫‪.‬إمكانية توظيفهم بالمنشأة‬
‫كشف وفحص‪ 3‬طبي دورى لكل •‬
‫العاملين حتى اليصبحوا مصدراً‬
‫لتلوث‬
‫يجب إخضاع جميع العاملين •‬
‫للتحصين ضد أى وباء من المحتمل‬
‫ظهوره حسب توجيه السلطة الصحية‬
‫‪.‬الحكومية‬
‫يجب حصول جميع العاملين على •‬
‫شهادات صحية مهنية سارية المفعول‬
‫تثبت خلوهم من األمراض السارية‬
‫والمعدية‬
‫االمراض والجروح‬
‫الحاالت التى يجب إستبعادها من تداول •‬
‫‪:‬األغذية‬
‫اإلصابة بداء الصفراء‪ ،‬اإلسهال‪ ،‬القئ‪• ،‬‬
‫الحمى‪ ،‬إلتهاب الحلق المصحوب‬
‫بإرتفاع في درجة الحرارة‬
‫اإلصابات الجلدية الظاهرة •‬
‫(دمامل‪/‬جروح‪ /‬بثـور‪ /‬قـروح‬
‫‪،‬وغيرها)‬
‫حدوث إفرازات من اُألذن أو العين أو •‬
‫األنف‪ ،‬اإلصابة بنزالت البـرد‬
‫‪.‬واألنفلونزا والرشح‬
‫في حالة الجروح يجب تغطيتها بمانع •‬
‫او الصق ليمنع التلوث‬
 ‫النظافة الشخصية‬
‫• اإلستحمام بالمـاء والصابون‪.‬‬
‫• إرتـداء مالبس نظيفة (تم‬
‫غسلها وكيها)‪.‬‬
‫• لبس زي العمل كامال ونظيفا‬
‫(الطاقية‪ ،‬الكمامة‪ ،‬البالطو‪،‬‬
‫البنطلون‪ ،‬المريلة‪ ،‬القفازات‪،‬‬
‫الحذاء الواقى)‬
‫• حلق الشعـر‪ ،‬تجنُب إطالة‬
‫األظافر وقصها أسبوعيا ً‪.‬‬
‫غسل اليدين‬
‫‪:‬غسل األيدى عند •‬
‫قبل دخول صاالت التصنيع ‪1.‬‬
‫والبدء بالعمل‬
‫دخول دورة المياه وقبل مغادرة ‪2.‬‬
‫‪.‬الحمام‬
‫بعـد مالمسة أى مادة أو أداة لم ‪3.‬‬
‫تتعرض لتطهير‬
‫وبعد األفعال الال إرادية الطارئة ‪4.‬‬
‫كالكحة‪ ،‬العطس‪ ،‬التثاؤب‬
‫‪.‬وإفرازات األنف‬
‫بعد كل فتـرة استراحة ‪5.‬‬
‫ممارسات غسل اليدين الجيدة‬
‫بلل اليدين بالماء النظيف الجاري‬ ‫‪.1‬‬
‫الدافىء‬
‫ضع كمية صغيرة من الصابون على‬ ‫‪.2‬‬
‫يديك‬
‫أفرك راحتي يديك معا‪( ،‬بعيدا عن‬ ‫‪.3‬‬
‫الماء)‬
‫أفرك أصابعك واإلبهام والتجاويف التي‬ ‫‪.4‬‬
‫بينهم‬
‫افرك أظافرك على راحة يديك‬ ‫‪.5‬‬
‫أفرك الجزء الخلفي من يديك في كال‬ ‫‪.6‬‬
‫الناحيتين‬
‫أشطف بالمياه الجارية النظيفة‬ ‫‪.7‬‬
‫جففهما بمنشفة نظيفة أو منشفة ورقية‬ ‫‪.8‬‬
‫السلوك الشخصي‬
‫حـك الجسم‪ ،‬حـك الشعر‪.‬‬ ‫•‬
‫وضع األصبع فى األنف‪ ،‬العيون‪ ،‬الفم‪ ،‬اُألذن‪،‬‬ ‫•‬
‫اللحية أو الشارب‪.‬‬
‫إستخدام أدوات تسليك األسنان في مواقع‬ ‫•‬
‫اإلنتاج‪.‬‬
‫البصـق‪ ،‬التم ُخط‪.‬‬ ‫•‬
‫التدخين وتناول وتداول الصعوط‬ ‫•‬
‫االكل والشرب في مواقع االنتاج‪.‬‬ ‫•‬
‫يجب إستخدام المناديل الورقية في حاالت‬ ‫•‬
‫األفعال الال إرادية الطارئة كالكحة والعطس‬
‫تجنب النوم فى أماكن العمل‪.‬‬ ‫•‬
‫لبس المتعلقات الشخصية كالخواتم‬ ‫•‬
‫والساعات ‪..‬الخ‬
‫الـزوار‬
‫على الزواراإللتزام باإلشتراطـات‬ ‫•‬
‫الصحية وشروط النظافة العامة‬
‫الشخصية مثال‪:‬‬
‫لبس الزى كامالً (غطاء الرأس‪،‬‬ ‫•‬
‫كمامة‪ ،‬بالطو والحذاء الواقى)‪.‬‬
‫اإللتزام بغسل األيدى وتطهيرها‬ ‫•‬
‫وتجفيفها عند مدخل مواقع اإلنتاج‪.‬‬
‫عــدم لمس المنتج غير المغلف‪.‬‬ ‫•‬
‫ال يُسمح بدخول ذوي اإلصابات التي‬ ‫•‬
‫يمكن أن تكون مصدراً لتلوث المنتج‪.‬‬
‫يُمنع الدخول بالمتعلقات الشخصية بما‬ ‫•‬
‫فيها الهاتف الجوال‪.‬‬
HACCP
HACCP
• a system which identifies, evaluates, and controls hazards
which are significant for food safety.
HACCP 7 PRINCIPLES
Principle Principle Principle Principle Principle Principle Principle
1 2 3 4 5 6 7

Hazard
Critical Monito Correc Docum
s Critical Verifica
Control r tive entatio
Analysi Limit tion
Point System Actions n
s
Hazards Analysis

PRINCIPLE ONE
IDENTIFY STEPS in their
operations which are
critical to the safety of
food;
What is the
HAZARDS?
IMPLEMENT
effective CONTROL
procedures at those
steps;
Control shall
• Prevent the FS hazard
• Eliminate the FS hazard
• Reduced to acceptable level
• So safe food is produced
In HACCP, the types control
measure

• CCP
• PRP
• OPRP
• Quality Control Point
Hazards Analysis
• Determine the risk:
• Likelihood
• Severity
Documentation of the risk
• How was the level of the risk determined:
• Likelihood

Score Likelihood Description

1 Unlikely Never
2 Possible Could occur during a specified time period
3 Likely Will be occur
Documentation of the risk
• Severity

Score Impact FS Impact

1 Minor Slight, no potential food safety impact, uncomfortable

2 Moderate Minimal food safety impact, may cause illness

3 Major Significant food safety impact illness and injury

 Hazard Matrix
EXTREM HIGH MEDIUM
9 6 3 Very Likely

HIGH MEDIUM LOW

Likelihood

6 4 2 likely

MEDIUM LOW LOW

3 2 1 unlikely

WHAT IS THE
major moderate minor CHANCE TO BE
HAPPEN?

Impact
Responds
1–2 Law Proceed with these activities as planned

Review, and implementing controls to reduce the

3-4 Medium
likelihood and risk to as low as reasonably practicable.

Evaluate the current control measure, additional control

6-9 High
measured required, decision tree
Hazard Identification
Justification Control L*S S L Hazards Process Step
Determine CCP

PRINCIPLE TWO
CCP
• A step in the process at which control measure(s) is (are)
applied, critical limit(s) is (are) defined, and where
measurement enables effective control of the product
• ISO 22000
• A step at which control can be applied and is essential to
prevent or eliminate a food safety hazard or reduce it to an
acceptable level
• CODEX
Determine Critical Control
Points

• There may be more than one CCP at which control is applied

to address the same hazard.
• The determination of a CCP in the HACCP system can be
facilitated by the application of a decision tree, which
indicates a logic reasoning approach.
• Or by experience and the history of control the CCPs
Q1: Do control preventative measure(s) exist?

Yes No Modify step, process or product

Is control at this step necessary for safety? Yes

No Not a CCP Stop

Q2: Is the step specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level?

Yes
No

Q3: Could contamination with identified hazard(s) occur in excess of acceptable level(s) or could these increase to unacceptable levels?

Yes No Not a CCP Stop

Q4: Will a subsequent step eliminate identified hazard(s) or reduce likely occurrence to an acceptable level?

Yes No CCP

Not a CCP Stop

Decision Tree
Critical Limits

PRINCIPLE THREE
Critical limits
• criterion which separates acceptability from unacceptability
Critical limits:
• Check are achievable, safety for the consumer is the aim
• Ensure tolerance/exception don’t allow critical limits to be
exceed it
• Check that critical limits meet supplier requirements as
detailed in the specification
• Measurable/observable in ‘real’ time
• A precise value not a range
Critical limits
• Example:
• Temperature, time, pH, moisture ..etc.
• Bacteriological sample may take several days to obtain
number so its can not used as critical limit
Establish critical limits for each
CCP
• Critical limits must be specified and validated for each Critical
Control Point.
• fail and the critical limit is not achieved production must stop,
the affected product be dealt with and the problem rectified
before production can continue.
Critical limits
Tolerance Critical Target Hazard Process CCP #
Limit Step

• Physical contamination that are removed by

sieving it will be linked to the size and integrity of
the sieve
• CL related to multiplication of food poisoning
bacteria it will be stated as combination of time
and temperature controls
Monitoring System

PRINCIPLE FOUR
monitoring system for each
CCP

• Monitoring should be defined in terms of monitoring activity

itself, along with the frequency and the responsibility for doing
the task.
• Monitoring its necessary to demonstrate CCP is controlled
within appropriate CL
• Methods of monitoring:
1. Observation
2. Visual inspection
3. Measuring
4. Checking the records
Monitoring Critical CCP Hazard Process
Responsibility Frequency Procedure
Limit Step
(Who) (When) (How)
Corrective Action

PRINCIPLE FIVE
 Corrective actions

Documentation of
CAR

NC NC
Failure in Loss of
monitoring control
system beyond CL

Proper disposition of
product

Bring Process under

control

CA for each CCP

Correctiv Monitoring Critical Limit Hazard Process CCP #
e action Responsibility Frequency Procedure
Step
(Who) (When) (How)
HACCP Verification

PRINCIPLE SIX
Verification Vs Validation
Verification
• Verification The application of
methods, procedures, tests and
other evaluations, in addition to
monitoring, to determine
compliance with the HACCP
plan.
• Verification of HACCP System:
conduct Audit
• Where possible, validation
activities should include actions
to confirm the efficacy of all
elements of the HACCP system.
Validation
• Validation Obtaining
evidence that the elements
of the HACCP plan are
effective
• Validation – examining
current and proposed
practice to establish
whether if all the controls
and limits within the plan
were achieved a safe
product would be produced.
Documentation & Records Keeping

PRINCIPLE SEVEN
Documentation and Record
Keeping
• Efficient and accurate record keeping is essential to the
application of a HACCP system. HACCP procedures should be
documented.
HACCP Documents
• Documentation examples are:
• Hazard analysis;
• CCP determination;
• Critical limit determination.
• Record examples are:
• CCP monitoring activities;
• Deviations and associated corrective actions;
• Verification procedures performed;
• Modifications to the HACCP plan;
HACCP Plan

Records Correcti Monitoring Critical Hazard Process CCP#

ve Responsibilit Frequency Procedure
Limit Step
action y (When) (How)
(Who)
Section Two

VACCP & TACCP

 Food Food
Food Fraud
Safety Defense
LAST CONTROL POINT
TO BE ACHIEVE AREAS INSIDE FOOD MOST WEAK RAW
BEFORE REACHING CHAIN TO BE ATTACK MATERIAL
CUSTOMER

Unintentional –
Intentional Intentional
Accidental

Motivation: Economic
Food born illness Motivation: Harm
gain

Worker Illness people Company / Supplier

HACCP Vs VACCP Vs TACCP

IDENTIFY
Hazard Threat Vulnerability

Determine Risk
Likelihood * Severity Likelihood * Detection * profitability

Implement
Control Measure
Food Fraud
VACCP
DEFINITIONS
Food Fraud
• A collective term used to encompass the deliberate and
intentional substitution, addition, tampering, or
misrepresentation of food, food ingredients or food packaging;
or false misleading statements made about a product for
economic gain.
Vulnerability‫لضعف‬33‫ا‬
• to be a combination of the attractiveness of a facility as a
target and the level of deterrence and/or defense provided by
the existing measures
TYPES OF FOOD FRAUD
Seven types of food fraud
• Dilution
• Substitution
• Concealment / contaminant
• Mislabeling
• Unapproved enhancement
• Countering
• Grey market production/theft/diversion
Dilution
• Watered down products using non-potable / unsafe water
• Olive oil diluted with potentially toxic tea tree oil
Substitution
• replacing an ingredient of high value with another ingredient
of lower value
Concealment / contaminant
• Hiding the low quality of food ingredient or product
Mislabeling
• placing false claims on packaging for economic gain
Unapproved enhancement
• Adding unknown and undeclared materials to food products
to enhance the quality attributes
Countering
• copping brand name, packaging concept, recipe, or processing
method
Grey market
production/theft/diversion
• Sale of stolen or excess unreported product
VULNERABILITY ASSESSMENT
Vulnerability Assessment
• Identify potential vulnerability
• Develop preventive measures
• Prioritize them against vulnerability
Vulnerability Assessment
• Suppliers review (Risk Assessment)
• Raw Material (VA)
• Products produced by company (VA)
• Action plan
 FOOD FRAUD RISK ASSESSMENT
MATRIX
Likelihood of occurrence x Likelihood of Detection x Profitability = Rating

Likelihood of occurrence Likelihood of

of Food Fraud Detection Profitability Rating (3*3*3)

1 Law 1 Unlikely 1 Law

2 Medium 2 Likely 2 Medium

3 High 3 Almost Certain 3 High

 ‫دورة‬
‫تدريبية‬

Food Defense
TACCP
Objectives
• By the end of this workshop, you will be able to
• Define food defense
• Understand why food defense is important

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• Develop your own food defense plan
Definitions
Food Defense
• Food defense involves efforts to prevent intentional
contamination of food products by biological, chemical,
physical, or radiological agents that are not reasonably likely
to occur in the food supply, motivated by ideological or
behavioral acts of sabotage or terrorism.
Threats
• Something that can cause loss or harm which arises from the
ill-intent of people
Threat Assessment Critical
Control Point (TACCP)
• systematic management of risk through the evaluation of
threats, identification of vulnerabilities, and implementation
of controls to materials and products, purchasing, processes,
premises, people, distribution networks and business systems
by a knowledgeable and trusted team with the authority to
implement changes to procedures
Food protection
• Procedures adopted to deter and detect fraudulent attacks on
food
Insider
• individual within or associated with an organization and with
access to its assets but who may misuse that access and
present a threat to its operations
Personnel security
• procedures used to confirm an individual’s identity,
qualifications, experience and right to work, and to monitor
conduct as an employee or contractor
What Is Food Defense?
• Food defense is not food safety.
• Food safety addresses predictable and unintentional risks.
Food safety is best addressed through HACCP.
• Food defense addresses intentional attacks on the safety or
quality of food. Food defense addressed through TACCP.
• T = Threats
Who Would Do This?
• Terrorists or Activists

• Competitors

• Disgruntled employees
Why?
• Anger over national, business, or personal differences
• Seeking changes in culture
• Seeking economic disruption
• Seeking public fear
• Seeking harm to others
Why Me?
Factors that increase risk:
• Making large batches of food
• Foods with short shelf lives

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• Uniformly mixed products
• Products that reach key populations
• Ease of access
Imagine—What If?
• People are ill, injured, or even dying.
• Your company name and product are involved.
• A recall is initiated.
• Production is halted—jobs lost.
• Financial losses occur locally and even nationally.

You are asked, “What did you do

to prevent this?”
Identify potential threats
(threat analysis)
• The TACCP team
• identify both the vulnerable points where an attacker might
hope for success and the people who would have access from
an examination of each step of the process;
• identify possible threats appropriate to the product at each
step and assess the impact that the process may have in
mitigating the threats

• select the points in the process where the threat would have
the most effect, and where they might best be detected;
Threat analysis
• assess the likelihood of routine control procedures detecting
such a threat;
• identify, record confidentially, agree and implement
proportionate preventative action (critical controls).
Assessment
• Likelihood * Impact
• The likelihood of a threat happening can be judged by
considering:
• whether an attacker would achieve their aims if successful;
• whether an attacker could have access to the product or
process;
• whether an attacker would be deterred by protective
measures;
• whether an attacker would prefer other targets; and
• whether an attack would be detected before it had any
impact.
Assessment
• The impact might be assessed in financial terms or in terms of
the seniority of staff needed to deal with it.

• Impact could consider death or injury, cost, damage to

reputation and/or public and media perceptions of these
consequences
•
 Threat Assessment
EXTREM HIGH MEDIUM
9 6 3 Very Likely

HIGH MEDIUM LOW

Likelihood

6 4 2 likely

MEDIUM LOW LOW

3 2 1 unlikely

WHAT IS THE
major moderate minor CHANCE TO BE
HAPPEN?

Impact
Responds
1–2 Law Proceed with these activities as planned

Review, and implementing controls to reduce the

3-4 Medium
likelihood and risk to as low as reasonably practicable.

Evaluate the current control measure, additional control

6-9 High
measured required, decision tree
Critical Control
1/Controlling access
• Access to premises
• Access to vehicles
• Access to people
• Access to electronic systems
• Screening of visitors
 By appointment only
 Proof of identity required
 Accompanied throughout
 Positive identification of staff and visitors
 CCTV monitoring/recording of sensitive areas
2/Tamper detection
• Much raw material storage, some product storage, most
distribution vehicles and all packaged foods can be tamper
evident.
3/Assuring personnel
security
• Personnel security guidance is used to mitigate the insider
threat to the organization
• Pre-employment checks
• On-going personnel security
• End of contract arrangements
AREAS TO BE CONSIDER
Areas to Consider: Personnel
• Are background checks completed?
• Are personnel supervised?
• Are employees trained?
• Are lockers inspected?
• Are cameras allowed?
Areas to Consider: Outside
Defense Measures
• Do you keep doors
closed?
• Do you have a fence?

162
• Is there adequate
lighting?
• Do you control access
by people and vehicles?
Areas to Consider: Inside
Defense Measures
• Do you use surveillance?
• Do you have alert systems?
• Do you control access?
• Do you take inventory?
Areas to Consider: Storage
• Is access limited?
• Is inventory maintained?
• Can the impact of an attack

164
be minimized?
Areas to Consider: Shipping
and Receiving
• Are trailers sealed?
• Are drivers identified and deliveries scheduled?
• Are all vendors selected thoughtfully?
• Are returned goods examined closely?
Areas to Consider: Water, Ice,
and Ingredients
• Are water lines secure?
• Is ice-making equipment protected?
• Are all bulk ingredients protected when not in use?
Areas to Consider: Mail
• Is mail opened away from other
areas?
• Are procedures
understood for handling suspect
mail?
RESPONDS TO INCIDENT
Response to an incident
• Management of a food protection crisis as example
• (recall)
• Emergency response and preparenes.
REVIEW
Review of food protection
arrangements
• Any changes which could affect the TACCP assessment, such as
breaches and suspected breaches of security or authenticity,
should immediately be reported to the TACCP team leader
who decides if a full review is needed.
‫النهاية‬