Bureau of Standards Jamaica
Introduction to Food Defence
This course provides an introduction to Food Defence. All organisations recognize the increasing need to demonstrate and provide adequate evidence of their ability to protect food from acts of intentional and unintentional adulteration
Regardless of whether a company is certified to HACCP or ISO 22000, customers are increasingly requesting that sites also practice food defence measures. The GFSI schemes (FSSC 22000, BRC, and SQF) do require food defence as part of compliance to their standard. Food exports to the USA also need to comply with the Food Safety Modernization Act (FSMA), which includes intentional adulteration (IA).
Also, this course provides the participant with the option of joining day 2 of our face-to-face classroom session to draft a food defence plan for their facility using the FDA’s Food Defence Plan Software and gain other valuable information at an additional cost.
Professionals working in food supply chain that would like a basic understanding of Food Defence.
To provide an overview of Food Defence.
Highlight the importance of ensuring that food defence plans are implemented.
To provide a brief summary of the FDA Intentional Adulteration (IA) Rule.
Having completed this course you will be able to:
Be able to provide your team with an overview of the requirement relating to food defence;
Gain an understanding of why food defence is critical to your “brand”;
Gain an understanding of the different types of threats, motivations and opportunities of potential attackers within the food sector.
Module 1-Food Defence Basics:
Farm to Fork Concept
The Value of Food Defence
Food Safety vs Food Defence
Module 2- FDA’s Intentional Adulteration Rule (21 CFR Part 121):
Intentional Adulteration (IA) Rule
Intentional Adulteration (IA) Rule Exemptions
Summary of the Major Provisions of the Final Rule
Food Supply Chain Threats
Potential Sources & Impacts of Intentional Adulteration
Malicious Contamination Samples
Understanding the Attacker
Module 4-First Line of Defence-Front Line Workers:
Employees FIRST Initiative
Module 5-Establishing a Food Defence Team & Other Information
Assessing the Threat
Layers of Food Defence
Establishing a Food Defence Team
Developing Written Policies and Programmes
Module 6-Mitigation Strategies:
Mitigation Strategy: Bakery
Mitigation Strategy-Packaging Material: Cans/Bottles
Mitigation Strategy-Refrigerated Storage
Prior knowledge of good manufacturing practices (GMPs), HACCP, or experience with food safety systems, is recommended.
Internet-based, self-paced training modules, which may involve combinations of text, visuals, audio, interactive simulations and quizzes. These web-based courses require a computer and Internet access.