Introduction

In today's complex and interconnected global food supply chain, the threat of intentional contamination, whether from acts of bioterrorism or economically motivated adulteration, poses a severe risk to public health, brand reputation, and national security, demanding robust proactive defense strategies. Mastering Food Bioterrorism and Intentional Adulteration Prevention is absolutely critical for food manufacturers, processors, distributors, importers, and regulatory agencies seeking to develop comprehensive food defense plans, mitigate vulnerabilities, and comply with evolving international and national regulations aimed at safeguarding the food supply from malicious acts. This essential training course is designed to equip food safety managers, quality assurance directors, security personnel, senior leadership, HACCP coordinators, and compliance officers with the specialized knowledge and practical skills required for conducting thorough vulnerability assessments, identifying actionable process steps, developing and implementing effective mitigation strategies, understanding threat agents and their characteristics, and establishing robust monitoring and verification systems to prevent deliberate contamination. Participants will gain a comprehensive understanding of the motivations behind intentional adulteration, the nuances of identifying critical control points for food defense, the challenges of fostering a vigilant organizational culture, and the critical role of cross-functional collaboration in protecting food products from farm to table. This program emphasizes practical applications, adherence to recognized food defense frameworks (e.g., FSMA IA Rule, PAS 96), and real-world scenarios pertinent to building resilient food defense programs, empowering you to confidently protect your organization and the food supply.

Target Audience

• Food Safety Managers & Directors
• Quality Assurance (QA) & Quality Control (QC) Managers
• Plant & Operations Managers
• Security Personnel (Food Facilities)
• Food Defense Team Members
• HACCP Coordinators
• Regulatory Affairs & Compliance Officers
• Senior Management in Food Industry

Course Objectives

• Master the fundamental concepts of food bioterrorism and intentional adulteration (IA).
• Learn sophisticated techniques for conducting vulnerability assessments to identify high-risk areas within food operations.
• Develop proficiency in identifying "Actionable Process Steps" (APS) as defined by regulatory frameworks.
• Understand advanced strategies for developing and implementing effective mitigation strategies to prevent intentional adulteration.
• Explore best practices in personnel security, including background checks and visitor control.
• Grasp advanced techniques for enhancing physical security measures at food facilities.
• Learn about robust approaches to supply chain security and raw material vulnerability assessment.
• Identify the critical role of monitoring, verification, and record-keeping in a food defense plan.
• Develop skills in responding to and managing a food defense incident or suspected intentional adulteration.
• Understand the evolving global regulatory requirements for food defense and intentional adulteration prevention.
• Formulate strategies for fostering a food defense culture and continuous improvement within the organization.

Duration

5 Days

Course Outline

Module 1. Introduction to Food Defense: Bioterrorism & Intentional Adulteration

• Defining food defense, bioterrorism, and intentional adulteration (IA)
• Motivations behind intentional contamination (e.g., economic, ideological, disgruntled employee)
• Historical examples of food-related intentional contamination incidents
• The economic, public health, and reputational impacts of food defense failures
• Overview of key food defense regulations and guidance (e.g., FSMA Intentional Adulteration Rule, PAS 96)

Module 2. Vulnerability Assessment Methodologies

• Principles of vulnerability assessment for food defense
• Applying recognized methodologies (e.g., FDA's CARVER + Shock, Three-Element method)
• Identifying "Actionable Process Steps" (APS) within a food facility
• Assessing the severity and scale of public health impact
• Evaluating the degree of physical access and the attacker's ability to contaminate

Module 3. Developing a Food Defense Plan

• Components of a comprehensive written food defense plan
• Establishing a dedicated food defense team: roles and responsibilities
• Integrating food defense into existing food safety management systems (e.g., HACCP, FSMS)
• Documentation requirements for food defense plans
• Confidentiality and security of food defense information

Module 4. Mitigation Strategies: Physical & Operational Security

• Enhancing facility perimeter security: fencing, lighting, alarms, CCTV
• Access control measures: visitor policies, employee identification, restricted areas
• Security of utilities (water, air, gas) and chemical storage
• Receiving and shipping security: inspecting vehicles, seal integrity
• Preventing unauthorized access to control systems and critical equipment

Module 5. Mitigation Strategies: Personnel & Supply Chain Security

• Personnel screening and background checks
• Training employees on food defense awareness ("See Something, Say Something")
• Visitor and contractor management procedures
• Supplier vulnerability assessment and approval programs
• Ensuring traceability and integrity throughout the supply chain

Module 6. Monitoring, Verification & Incident Response

• Establishing monitoring procedures for mitigation strategies
• Verification activities to ensure food defense plan effectiveness
• Record-keeping for food defense activities and training
• Developing an incident response plan for suspected intentional adulteration
• Crisis communication during a food defense event

Module 7. Culture, Compliance & Continual Improvement

• Fostering a strong food defense culture within the organization
• Regulatory compliance and preparing for food defense audits/inspections
• Conducting periodic reviews and exercises (e.g., tabletop drills) of the food defense plan
• Updating the food defense plan based on new threats, technologies, or operational changes
• Emerging threats and future trends in food bioterrorism and intentional adulteration prevention

Training Approach

This course will be delivered by our skilled trainers who have vast knowledge and experience as expert professionals in the fields. The course is taught in English and through a mix of theory, practical activities, group discussion and case studies. Course manuals and additional training materials will be provided to the participants upon completion of the training.

Tailor-Made Course

This course can also be tailor-made to meet organization requirement. For further inquiries, please contact us on: Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Training Venue

The training will be held at our Skills for Africa Training Institute Training Centre. We also offer training for a group at requested location all over the world. The course fee covers the course tuition, training materials, two break refreshments, and buffet lunch.

Visa application, travel expenses, airport transfers, dinners, accommodation, insurance, and other personal expenses are catered by the participant

Certification

Participants will be issued with Skills for Africa Training Institute certificate upon completion of this course.

Airport Pickup and Accommodation

Airport pickup and accommodation is arranged upon request. For booking contact our Training Coordinator through Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Terms of Payment: Unless otherwise agreed between the two parties’ payment of the course fee should be done 10 working days before commencement of the training.