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During this webinar, Capt. Jon Woody, Dr. John Larkin, and Dr. Debra Freedman will provide updates concerning Intentional Adulteration Educational Programs. Capt. Woody will give a status update on IA Curriculum Development; Dr. Larkin will give an in-depth overview of the Food Defense Readiness Assessment; and Dr. Freedman will discuss upcoming training opportunities at FPDI.
The Food Safety and Modernization Act requires covered animal food production facilities to develop food safety plans that includes an analysis of hazards. This hazard analysis must consider known or reasonably foreseeable hazards. The hazard evaluation must include a number of factors, among those are an assessment of the severity of illness or injury if the hazard were to occur and the probability that the hazard will occur in the absence of preventive controls. This presentation will discuss the development of a generic hazard analysis that includes assessments of hazard severity and probability of occurrence that may be useful to animal food producers as a starting point in development facility specific hazard analyses.
The Food Protection and Defense Institute hosted ten representatives from Saudi Arabian government, academia, law enforcement, and food industry at the 2016 Food Defense Collaborative Exchange from December 5-9, 2016. The Collaborative Exchange provided food defense training, expertise, and...
The publication of the FDA Food Safety Modernization Act (FSMA) final rule aimed at preventing intentional adulteration (IA rule) from acts intended to cause wide-scale harm to public health is a major step forward in our collective efforts to safeguard the food supply. For more than a decade, industry, academia, trade associations, and government partners have collaboratively assessed the vulnerabilities of the food supply and identified strategies to mitigate those vulnerabilities. The results of this collaboration have formed the fundamental underpinnings of the IA rule’s requirements, including, but not limited to, food defense plans, vulnerability assessments, mitigation strategies, and food defense training.
The National Association of County & City Health Officials (NACCHO) was awarded a grant from the Food Protection and Defense Institution (FPDI) to research current threat information sharing techniques and barriers still hindering optimal information sharing among the public and private sectors within the Food and Agriculture Sector.
Automation technology continues its explosive proliferation to generate better health care, faster food processing operations, and improved information sharing systems. With these advances come side effects, such as increased adverse cyber related malfunctions, and the likelihood of targeted threats. Relying on the equipment manufacturer to prevent cyber risks is unrealistic. A community of users greatly improves vulnerability reduction. The webinar will present an information sharing community that was built for the health care industry, how it has been successful, and how the food industry could benefit.
Valuable data exists to support food defense efforts, but often this information is located across a large number of sources making it difficult to access. To address this challenge, the Food Protection and Defense Institute (FPDI) has developed databases and tools to curate information related to food defense. Please join us for a one-hour webinar highlighting the recently updated FPDI Incidents Database which now includes both Economically Motivated Adulteration (EMA) and Intentional Adulteration (IA) incidents as well as a collection of new information about individual incidents. The webinar will also introduce the World Factbook of Food - a recently launched resource that provides a wide range of information related to food safety and food defense for individual food products and countries.
Researchers from the Food Protection and Defense Institute will be teaching VMED 5920 at the University of Minnesota this spring. Graduate and professional students are encouraged to register for this course to learn about the basic principles of preparedness, response, and recovery in relation to a food incident. The instructors will also be discussing timely food defense events that occur during the semester.