Oklahoma State University

 

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Food Defense Workshop

The FAPC holds a Food Defense Workshop to provide an increased awareness of the threat of intentional contamination of the U.S. food supply.

 
November 12-13, 2014
Room 120 FAPC
Register (Visa, MasterCard, Cash or Checks Accepted)

 

Managers and supervisors of food processing establishments should know how to identify potential risks to food security in their facilities. They should also be able to encourage food security awareness in the employees and suppliers of food industry establishments. The Food Defense Workshop will provide an increased awareness of the threat of intentional contamination of the U.S. food supply. Managers and supervisors will learn about their unique responsibilities in reducing the risk of intentional contamination of the food supply. This course will focus on prevention of, rather than reaction to, intentional contamination.

 

Upon completion of this course, participants will be able to:

  • Review past noteworthy unintentional and intentional foodborne outbreak cases

  • Describe the distinct characteristics and motivations of Aggressors

  • Identify different preventive measures that may be useful in minimizing the risk of all forms of aggressor tactics

  • Describe the roles of regulators in reducing the risk of an attack while interacting with industry

  • Describe the roles of plant management in reducing the risk of an attack while interacting with industry

  • Identify the proper channels to report suspicious activity or an actual event of food terrorism

Agenda

Day 1
7:45 a.m. Registration
8:15 a.m. Welcome and Introductions
Andrea Graves, FAPC, Moderator
8:30 a.m. Food Defense Awareness, Definitions, Background, Etc.
Jason Young, FAPC
9 a.m. FDA: Food Defense Video/Food Defense Tools (ALERT and Employees First)
CDR Tyson Chapman, FDA
10:15 a.m. Break
10:30 a.m. Breakout Session
11 a.m. Group Presentations
12:15 p.m. Lunch
1 p.m. FDA: FSMA Bioterrorism Act
Jason Young, FAPC
1:30 p.m. FSIS: Food Defense
B. Scott Ehle, FSIS, EIAO
2:30 p.m. Break
2:45 p.m. Food Processing Plant Vulnerabilities
Glenn Moore, U.S. Dept of Homeland Security
4:00 p.m. Food Defense Planning
Jason Young, FAPC
4:15 p.m. Crisis Management
Jason Young, FAPC
4:45 p.m. Questions – Evaluation – Adjourn

Day 2
8:30 a.m. FDA’s Vulnerability Assessment Software
Jason Bashura, FDA
9:45 a.m. Food Related Emergency Exercise Bundle (FREE-B)
Jason Young, FAPC
Kendra Wise, Tulsa County Health Department
12:00 p.m. Lunch
1:00 p.m. FREE-B Continued
2:00 p.m. Group Presentations
3:00 p.m. Questions – Evaluation – Adjourn

 

Registration:

  • Cost: $350 large companies (greater than 10 employees); $250 small companies (10 employees or less) - A $25 fee will be charged to those who fail to cancel or attend.
  • Deadline: November 1, 2013
  • Parking, lunch, snacks, and a workbook are included in the cost. A certificate will be presented to each participant upon completion of the workshop.
  • Register and Pay Online (Visa or MasterCard), or call Karen Smith at 405-744-6277 to pay by phone.
 Lodging:

OSU is now a tobacco free campus. For more information visit http://tobaccostopshere.okstate.edu.

 

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