Security and Risk Management 
in the Food Industry

In light of the events of September 11th, someone at your organization is responsible for security and risk management. 

Is it you?

Thirteen Food Security seminars have been presented throughout the state.  Courses are taught on an "open to all" basis or individually at company sites.  ICFST also offers companies confidential food security audits.

The Illinois Center for Food Safety and Technology (ICFST) would like to partner with your organization. ICFST has a strong history of working together with experts on food safety issues to leverage the resources of industry, government and academia. ICFST is extending its expertise in food safety to include food security.

ICFST, together with the National Center for Food Safety and Technology, has developed a one-day introductory course on food security. The course incorporates the "Operational Risk Management" strategy endorsed by the federal Food and Drug Administration. This course is available for a nominal fee and is intended for companies that would not have the resources to develop a food security program on their own and for companies wanting to benchmark their own activities in the area of food security. Ingredient suppliers, food processors and buyers will benefit from the course. The program focuses on reducing the risk from bioterrorism in a food plant.

This one-day course will allow each attendee to walk through their facility looking for potential areas of compromise. As always, professionals in food safety are available from both the Illinois and National Centers for GMP, HACCP and now security audits.

Thirteen food security seminars have been presented throughout the state.  Courses are taught on an "open to all" basis or individually at company sites.  ICFST also offers confidential food security audits.
 

This Course is Designed for: 
President, Chief Executive Officer 
Vice President, Director of Operations 
Chief of Security 
Regulatory Directors 
Facility Manager 
Plant Manager 
Procurement Manager 
Ingredient Manager 
Technical Manager 
Production Manager 
Food Safety Manager 
Quality Assurance Manager 
Production Supervisor Sanitation Supervisor

Course Outline:

Background

• How September 11 Changed Our Thought Pattern

• Demands from Suppliers and Buyers

• Current GMPs and HACCP Programs 

Threat Assessment 

• Aggressors

• Tactics Used by Aggressors 

Agents 

• Biological 

• Chemical 

• Radiological 

• Physical 

Food Security Prerequisite Programs 

The majority of the days this program will cover elements common to all food processors from supply chain management to crisis management. 

Operational Risk Management (ORM) 

The class will also review ORM as developed by the Food and Drug Administration and incorporate examples of ORM and its relevance to the prerequisite programs.

Scope:

This course will cover food processing and all operations within the perimeter of a food plant.