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Steve Elmer Department of Public Instruction School Nutrition Team

Food Safety vs. Food Security vs. Biosecurity What's the difference?. Food Safety:The protection of food from unintentional contamination through operational deficits or improper handling during storing, processing, production, transportation and serving. The contamination may be biological, physical or chemical and generally leads to a mild or moderate illness. Food safety is promoted through education at all levels to address food safety concerns and improve sanitation..

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Steve Elmer Department of Public Instruction School Nutrition Team

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    1. Steve Elmer Department of Public Instruction School Nutrition Team

    2. Food Safety vs. Food Security vs. Biosecurity What’s the difference?

    3. Food Safety: The protection of food from unintentional contamination through operational deficits or improper handling during storing, processing, production, transportation and serving. The contamination may be biological, physical or chemical and generally leads to a mild or moderate illness. Food safety is promoted through education at all levels to address food safety concerns and improve sanitation.

    4. Biosecurity: The series of management steps taken to prevent the introduction of infectious agents into a herd or flock, water or food supply. Routine Practices Involve: - Screening - Testing - Quarantine or isolation of newly purchased or returning animals - Monitoring or evaluation system

    6. Bioterrorism

    8. Bioterrorism and the Food Supply

    9. State Bioterrorism Preparedness Plan (needs assessment) Schools (DPI) need to be included in Bioterrorism preparedness planning - Approximately 1 m k-12 children in WI schools School food security needs to be addressed - 500,000 children participate in structured school breakfast and lunch programs - 500,000 participate in unstructured lunches

    10. Developing a Food Biosecurity Plan: 2 Prerequisites The first is developing a comprehensive food safety program; HACCP System The second step in developing a Food Biosecurity Plan is to conduct a Risk Assessment using the Self Assessment Checklist

    12. School Food Service Requirements Child Nutrition and WIC Reauthorization Act (National Breakfast & Lunch Program) CNRA updated June 24, 2004 Affects schools nationwide

    13. 111 Food Safety - Requires school districts to implement a food safety program that complies with a HACCP system established by the secretary. Beginning 2005-2006 school year HACCP will be required for all schools participating in the National Breakfast and Lunch Program

    14. Risk Assessment Risk assessment is a way of determining the presence, distribution, and severity of a given disease. Risk assessment is a quantitative evaluation of information on potential health hazards from exposure to various agents. It involves six interrelated steps:

    15. 6 Steps

    19. Developing a Biosecurity Plan Conduct a risk assessment - what are the hazards - what are the adverse effects - how much exposure is needed - what would the overall impact be on the target population Determine the degree of risk (low – medium – high) (Focus on high risk areas)

    21. d) Implement an ongoing program of food biosecurity training for school food service staff, including prerequisite food safety training, HACCP, food manager certification e) Implement an ongoing program for biosecurity training for state and local health department sanitarians responsible for conducting school food service inspections f) Implement an effective biosecurity monitoring, surveillance, and food borne illness response protocol in collaboration w/ the health and agriculture departments

    22. USDA A Biosecurity Checklist for School Foodservice Programs Developing a Biosecurity Management Plan Primary resource guide Guide for developing school checklist Guide for developing school checklist The Checklist can be downloaded from the DPI website at: http://www.dpi.state.wi.us/dpi/dfm/fns/foodsafety.html

    24. Developing a Biosecurity Management Plan

    25. Step 3: Add security measures unique to your school: Minimum components that need to be addressed: Refer to other biosecurity guidelines from FSIS, FDA, NRAEF Step 4: Determine which security measures will be part of your plan. All of the measures that are relevant to your school (high, medium, and low) should be included in your biosecurity plan Step 5: Assign tasks and develop a schedule of target dates for each. Policy refers to what needs to be done Procedures refer to how the requirements of the policy will be accomplished.

    26. Step 6: Track your progress. As you address and implement security measures, check the implemented box. Step 7: Maintain the school foodservice biosecurity management plan. See page 30 for ways to help keep your plan up to date. Checklists: Security Measures to Include in a School Foodservice Biosecurity Management Plan

    29. Self Assessment Checklist Complete prior to developing a Plan Identifies all areas of Plan Identifies areas needing improvement Tool to monitor Plan The Self Assessment Checklist can be found at: http://www.dpi.state.wi.us/dpi/dfm/fns/foodsafety.html

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