“FOOD

DEFENSE”

Presented by:
Larizza Danica Morilla
What is Food Defense?
It is the protection of food products
from contamination or adulteration
intended to cause public harm or
economic disruption.
Food Safety vs. Food Defense:
FOOD SAFETY
The protection of food
products from unintentional
contamination
FOOD DEFENSE
The protection of food
products from contamination
or adulteration intended to
cause public health harm or
economic disruption

FOOD SECURITY
When all people, at all times, have both physical, social, and economic access to
sufficient, safe, and nutritious food to meet their dietary needs and food preferences
for an active and healthy life.
 FOOD DEFENSE HAZARDS
I. BIOLOGICAL
Delivery through food to cause disease by biological
agents in liquid, solid, or aerosol form. Can be
achieved by utilizing an animal or plant variety to
destroy crops and livestock for political or economic
means.
II. PHYSICAL
Diabetic needles, sewing needles and glass have been
used to deliberately adulterate food products.
 FOOD DEFENSE HAZARDS
III.CHEMICAL
A wide range of chemical agents that are likely to cause
foodborne illness, and could be used to intentionally
adulterate food, includes agri-chemicals such as
insecticides, poisons, melamine and naturally occurring
toxins could be used to adulterate food.
IV.RADIO-NUCLEAR
Intentional contamination of radio-nuclear agents
through food and drink would be likely to cause
widespread panic, prevent the provision of food or water
suppliers, or force multiple widescale recalls.
 FOOD DEFENSE HAZARDS

V. FINANCIAL
These types of hazards can include the threat, or claim of
an attack, commercial espionage and extortion.
MOTIVATION AND TYPES OF ATTACK:

I. Motivation
II.Exterior Attack
III.Forced Entry
IV.Covert Entry
V. Insider Compromise
WHERE ATTACKS COULD COME FROM:
 Disgruntled Employees
 Protestors or activist groups
 Terrorists
 Subversives
 Competitors
 Criminals
FOOD DEFENSE PLAN

A food defense plan assesses the current security

conditions, and risk mitigation measures already in
place, to prevent intentional food contamination and
sets out control measures, that have been developed
by a team at a specific facility, to prevent intentional
adulteration of raw materials and food products. The
plan must be developed, written, implemented,
tested, verified and maintained, if it is to be
functional and live document.
FOOD DEFENSE PLAN
STEP 1:
Food Defense Assessment
STEP 2:
Develop a food defense plan

STEP 3:
Implement the food defense plan

STEP 4:
Test the plan

STEP 5: Manage the plan

Thank You for Listening!