Using WBT to Train Food Industry Personnel to Protect and Secure the Global Food Supply Chain

The Certificate Program in Food Protection and Homeland Security at Saint Joseph’s University was designed for professionals who are involved in the food industry from “farm-to-fork”. In addition to providing ADL/SCORM web-based training to federal, state, and local governments in preparation for acts of terrorism aimed at food, this program is also designed train those in the private sector of the food industry to prepare and respond to food terrorist incidents. The certificate program is further applicable to those individuals who scholarly pursue the study of food science and marketing as it applies to terrorism and emergency response. Food Security and Protection. In the last decade developments in food safety and security policy have helped to ensure that the global food supply is safe from intentional alteration. However, in response to the recent terrorist acts, international agencies are working to further develop policies and procedures to protect the food supply in locations where it is most vulnerable to chemical, biological, radiological, and nuclear contamination. Furthermore, the potential threat of unintentional contamination of the food supply must be guarded against as well. While awareness and precautions have heightened, much more can and must be done in the form of ongoing information, education, and training that will continuously engage all stakeholders at every point along the food supply chain (including private industry, government agencies, the agricultural community, national and international food agencies, the military, and institutes of higher learning) to react and respond properly and effectively in protecting the global food supply chain (Akhter, 1999; Groth, 2000; Clapp, 2002). Governmental Response United States government actions over recent years reflect a growing concern about food safety. For nearly a century, the US Department of Agriculture (USDA) and the Food and Drug Administration (FDA) have been protecting the US food supply and, overall, it is safe. A review of the recent food safety initiatives illustrates the steps that have been taken to ensure US programs and services are responsive to potential threats: January 1997, National Food Safety Initiativea five-point plan working with consumers, producers, industry, states, universities, and the public to strengthen and improve food safety; October 1997, Partnership for Food Safety Education, a federal-private partnership to reduce food-borne illness by educating Americans about Food Safety; January 1998, Pathogen Reduction/Hazard Analysis and Critical Control Point (HAACP) system for 300 largest meat and poultry plants; August 1998, President’s Food Safety Council charged with developing a strategic plan for federal food safety activities and ensuring that all relevant agencies work together to develop coordinated food safety budgets each year; December 1999, Egg Safety Action Plan to reduce Salmonella enteritidis illnesses attributed to eggs. Likewise, the US Food and Drug Administration has two recent (June, 2004) and important factors generating a need for private sector training regarding new food import regulations and the registration of facilities: Compliance Policy Guide: Guidance for FDA and CBP Staff; Prior Notice of Imported Food Under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (see http://www.foodsafety.gov/foodsafe.html). Bio-security Measures In the wake of the terrorist acts on September 11, 2002, the US Congress requested $45 million to strengthen bio-security measures at USDA which includes increased security, building more facilities to adequately store hazardous materials, and additional resources to provide education, training, and technical support to the states, local governments, and the food and agriculture sector. The FDA and many other government agencies have vigorously responded to the need for strengthening food supply bio-security measures. For example, in a letter dated October 25, 2001 from USDA, Secretary Ann M. Veneman clearly pronounces that USDA “inspectors are on heightened alert at ports of entry and in food processing plants. We have steeped up security at appropriate USDA facilities. We are coordinating with other federal agencies...on biosecurity issues.” Security measures are in place to protect silos loaded with corn and grains. Train cars carrying grains, crops, and livestock are sealed more securely and monitored more closely. Food processors and manufacturers have intensified HACCP procedures , ini t ia ted more comprehensive surveillance, and heightened awareness of personnel movement . Supermarkets, the segment closest to the consumer, have increased security measures and assumed greater responsibility as a depot for dissemination of consumer food safety i n f o r m a t i o n ( s e e http://www.fda.gov/oc/opacom/hottopics/