Food
Security is Everybody's Business!
Take
Steps to Minimize the Risk of Food Tampering
There is a possibility that food might be used as a vehicle for the spread
of biological or chemical agents as part of a terrorist attack.
As
a food establishment operator, there are some steps
you can take to reduce the risk that foods you serve
contribute to the spread of foodborne hazards.
Become Informed
The United States Food and Drug Administration has published extensive guidance
information for the food industry. This guidance includes precautionary and
emergency response measures for producers, processors, transporters and retailers.
This guidance and links to other important information regarding food safety
and bioterrorism can be found at www.foodsafety.gov or
call 1-888-SAFEFOOD
At
the Back Door
Know your suppliers and your products
Purchase
products only from reputable, established sources.
Maintain
purchase records with product identification codes
whenever possible
Inspect
deliveries carefully for signs of tampering or unusual
physical characteristics. Knowing what is normal
will improve detection of suspicious items.
Contact
suppliers if you have concerns about the appearance
of a product or package. There may be an explanation
Bring
all deliveries inside establishment or otherwise
secure them to prevent tampering.
Restrict
access to unloading and storage areas. Operations
with many employees should ID badges to identify
work areas.
Keep
all exterior storage areas locked when not directly
supervised
In
the Kitchen
Know your employees
Require
complete applications and check references. Conduct
background checks as allowed by law.
Restrict
access to food preparation areas to authorized personnel.
Investigate and/or report suspicious activity.
Have
an employee sick leave policy that encourages employees
to report illness and not to report to work when
they are ill with gastrointestinal symptoms or other
communicable illnesses.
Restrict
personal items allowed in food preparation and storage
areas. Prevent workers from bringing lunch containers
and purses into food handling areas. Before preparation
Inspect
stored food products for signs of tampering prior
to preparation or service. Make sure any water source
meets all NYS drinking water standards and is adequately
protected.
Thoroughly rinse all produce with drinking-quality water prior to preparation
or service.
Salad
Bar/Buffet Area
Customer self-service areas should be considered
areas of high risk
Monitor
self-service areas at all times.
Minimize
quantity of food on display. Discard remaining product
that has been out for self-service.
Whenever
possible avoid mixing new product with foods already
on display.
Train
all employees to be alert for suspicious activity
and to report it to supervisors immediately.
Responding
to an Incident
Be prepared to assist local officials in investigating
the source of foodborne illness.
Post 24-hour contact information for local, state and federal police/fire/rescue/government
agencies near the telephone.
Identify management personnel that employees should alert about potential
security problems.
Food
tampering is a crime. Do not handle or disturb products
known or suspected to have been tampered with. Clear
people from area and notify law enforcement authorities,
then you local health department.
New
York State Sanitary Code Part 14 requires all food
service operators to report the occurrence or allegations
of foodborne illness. Report within 24 hours by telephone
or in person to the permit-issuing official.
For
more information or to report a known or suspected
incident in Columbia County, contact the Columbia County
Department of Health at 828-3358.
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Source:
New York State Department of Health 3/02
