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A Biosecurity Checklistfor School FoodserviceProgramsDeveloping a BiosecurityManagement Plan

United StatesDepartment ofAgriculture

Food andNutritionService

Dear School Foodservice Manager:

The U.S. Department of Agriculture, Food and Nutrition Service (FNS), hasprepared A Biosecurity Checklist for School Foodservice Programs: Developing aBiosecurity Management Plan. Its purpose is to help you protect the health of the children and adults in your school by strengthening the safety of yourfoodservice operation. While it is not mandatory, FNS encourages your schoolcommunity to develop a team—to create a food biosecurity management planthat will help keep school meals free from intentional contamination and enablethe foodservice to respond to threats or incidents of bioterrorism.

This booklet presents a wide array of guidelines and suggestions on how to: 1) form a school foodservice biosecurity management team, 2) use the checklistto prioritize measures to strengthen biosecurity inside and outside the primaryfoodservice area, and 3) create a school foodservice biosecurity managementplan. Since each school community is unique, you and other school officials willdecide which recommendations are possible and make sense for your school.

Keeping our Nation’s food supply safe from terrorism requires a total teameffort, with participation from Federal, State, and local governments workingwith our country’s food and agriculture sectors. At the Federal level, FNS willwork with the Food Safety and Inspection Service (FSIS), the Food and DrugAdministration (FDA), and other agencies to establish guidance for bolsteringthe biosecurity of food throughout its journey from farm to table—throughtransportation, storage, preparation, and service. We hope the guidelines andchecklist in this booklet will help you establish a community team and apractical plan to increase food biosecurity in your school.

Working together, we can achieve our biosecurity goals and continue to fostergood nutrition and improved health for America’s children and families.

Child Nutrition ProgramsFood and Nutrition Service, USDA

This document has been revised in response to a vulnerability assessment performed for theNational School Lunch Program in accordance with the requirements of the HomelandSecurity Presidential Directive HSPD-9, which established a national policy to defend theagriculture and food system against terrorist attacks, major disasters, and otheremergencies. The vulnerability assessment identified potential security concerns as well asmitigation strategies. Both types of information were used to update this document.

Contents

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

How To Develop a Plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

ChecklistsA. Communication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6B. Handling a Crisis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8C. Choosing Suppliers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10D. Receiving/Inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12E. Storage Areas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14F. Storing Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15G. Hazardous Chemicals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16H. Foodservice Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18I. Foodservice Personnel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19J. Foodservice/Food Preparation Areas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21K. Outside the School Building . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24L. Water and Ice Supply . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25M. General Security . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27N. Handling Mail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29O. Training . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30P. Plan Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31Q. Our Own School . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

FormsSchool Food Biosecurity Management Team Information . . . . . . . . . . . . . . . . . . . . . . . . . . . 34School Emergency Contact Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35First Responder Emergency Contact Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36Monitoring Schedule for Items Requiring Follow-up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Resources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

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The objectives for this publication are to:

1. Introduce the need for securing foodservice operationsfrom bioterrorism,

2. Provide a checklist of suggestions for improving thesecurity of your foodservice operation, and

3. Assist you in developing a school foodservicebiosecurity management plan.

What is “food biosecurity”?

In this manual, the term “food biosecurity” relates to theprotection of food from bioterrorism. Bioterrorism is theintentional use of biological and chemical agents for thepurpose of causing harm. Some government agencies areusing the term “food security” instead of “food biosecurity.”1

How does food biosecurity differ from food safety?

Both are about reducing the potential of causing seriousillness and death. Food safety addresses ways to limit thepresence of both naturally occurring food contaminatesand those caused by cross contamination, and to preventgrowth of organisms caused by time/temperature abuse.Food biosecurity addresses ways to limit the opportunityfor someone to intentionally contaminate food for thepurpose of causing harm or death. This publicationdiscusses ways to help prevent food biosecurity failures.

What is a school foodservice biosecuritymanagement plan?

In general, it is a way to prepare for the threat ofbioterrorism to your foodservice operation. Morespecifically, it is a written document that spells out school policies and procedures that minimize the risk of intentional contamination of food and reduce the riskof illness or death in your school community. The planshould describe strategies for preventing threats andincidents of product tampering and food contamination.It also describes the appropriate response actions to betaken should an incident occur. By planning ahead, you

Introduction

will help protect the lives and health of the children andadults in your school environment and be prepared torespond to an emergency.

Does FNS require each school to have afoodservice biosecurity management plan?

FNS does not require or mandate that schools have afoodservice biosecurity management plan. However, giventhe reality of the threat that bioterrorism presents in ourcountry today, FNS strongly urges schools to takeprecautions against bioterrorism – either by developing aplan and implementing some or all of the suggestionsprovided in this publication or by implementingsuggestions from other sources.

While this publication mainly focuses on schoolfoodservice both directly and indirectly, it would be wiseto prepare your school for bioterrorist threats not relatedto food. The resource section identifies several resourcesfor general bioterrorism preparedness.

How can our school efficiently implement all theguidelines we have chosen to be in our biosecuritymanagement plan?

Since you may not be able to implement all securitymeasures at one time, use the priority ratings included inthe checklist to help you decide which measures to focuson first. FNS recommends implementing the guidelines inphases or groups. You can continue working in phasesuntil all the measures chosen to be part of your plan areaddressed and implemented. You should give priority tocritical production areas.

What is a critical production area? What types ofsecurity measures are important for these areas?

A critical production area is an element of a foodproduction process that may be particularly sensitive topotential adulteration. Examples include bulk storagecontainers, blenders/mixers, or large batch processoperations. Security measures for these areas include:(1) restricting access only to authorized staff;(2) performing staff background investigations; and(3) implementing operational controls, such asmonitoring sensitive operations/equipment, or lockingbulk storage containers.

1 FNS has historically used “food security” to relate to hunger and theamount of food that is available to our program participants. Ratherthan change the meaning of “food security” commonly used in FNSprograms, FNS has elected to use the term “food biosecurity” inrelation to protecting food from acts of bioterrorism.

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How To Develop a Plan

The instructions and checklists of security measures inthis publication are suggestions. You may choose to usethe checklists differently than is instructed, to evaluate the suggestions in a different order, or to implement asuggestion in a way that best suits your needs. The formsprovided on pages 34 through 37, once completed, areintended for inclusion into your school foodservicebiosecurity management plan.

FNS would like to see each school develop andimplement a school foodservice biosecurity managementplan. Some school food authorities may choose to developa general plan for all the schools in their district, howeverthe plan should address the specific roles andresponsibilities for each individual school.

Check to see if your school food authority/school districtor Board of Education already has a biosecuritymanagement plan or emergency preparedness plan inplace. If so, you will need to know its requirements.

Schools that already have a biosecurity plan in place maychoose to use this publication to evaluate their currentplan and to identify ways to strengthen it.

The steps below are for schools that do not currently havea foodservice biosecurity management plan in place. Mostof the security measures suggested in this checklist willrequire the cooperation and assistance of the schooladministration.

Step 1: Establish a school foodservice biosecuritymanagement team.

Most schools already have a crisis management,emergency preparedness, school security, Food-SafeSchool, school safety, or school improvement team(s)and related action plan(s) in place. To reduceduplication of policies and procedures, one or moreof these existing groups may decide to take onbiosecurity responsibilities.

A food biosecurity management team should includeboth in-house members and external members:

In-house members:• should have primary responsibility for

developing and implementing the plan, • may include, but are not limited to, the

foodservice manager, principal, a professionalwith a science background (for some schoolsthis would be a science teacher), custodian,school nurse, school security guard, and aninterested parent.

• may also include members of other school teamssuch as crisis management, school security,Food-Safe School, school safety, or schoolimprovement teams.

External members:• may serve as advisors or consultants throughout

the process, • may include, but are not limited to, an

environmental health specialist/sanitarian, healthofficial, public health nurse, or epidemiologistassociated with the local health department; aSchool Food Authority or State Child NutritionProgram representative; a local law enforcementofficial, a School Board official, and/or a teammember from a neighboring school that alreadyhas a biosecurity management plan in place.

Once the team is established, choose a team leaderand alternate team leader.

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Step 2: Together as a team, go through all thechecklists on pages 6 through 31 and rate thepriority level of each measure.

The priority level of each security measure should bebased on the usefulness or urgency of that measurefor your school. As you evaluate the priority for eachitem write your rating — high, medium, low, or notapplicable — in the space provided. Some ratingexamples follow:

High: An action that responds to an emergency hashigh priority, for example, maintaining an up-to-date emergency contact list of first responders iscritical in an emergency and therefore should havea high level of priority. An action that prevents anact of bioterrorism, such as addressing criticalproduction areas, should also have a high priority.

Medium or Low: An action that could prevent adangerous situation that has less likelihood ofoccurring would be either a medium or low priority.

Not Applicable: There may be some securitymeasures that do not apply to your school, forexample, if your school does not have outside foodstorage, then prevention measures related tooutside food storage would not apply to youroperation.

Note: Use the comment space in the checklist to makenotes about factors that may affect the implementation ofeach security measure such as resources available/needed,length of time needed for completion, cost, or otherobstacles. You can also use the comment space to note ifpolicy for that suggestion already exists and where it canbe found.

Step 3: Add security measures unique to yourschool.

The prevention measures suggested in the checklistare the minimum components that should beaddressed in a biosecurity management plan. Youmay have additional security needs for your schoolenvironment. On page 32 is a blank evaluation formwhere you can add security measures unique to yourschool. Don’t forget to give your added securitymeasures a priority rating too.

You may want to refer to other biosecurity guidelinesfrom FSIS, FDA, and the World Health Organizationfor more ideas on how to strengthen the security atyour school (see the Resources section beginning onpage 38).

Step 4: Determine which security measures will bepart of your plan.

Now that you have rated the priority for each securitymeasure and have written thoughts about resourcesneeded and/or possible obstacles, it will be clear whatsteps need to be included in your school foodservicebiosecurity plan. All of the measures that are relevantto your school (high, medium, and low) should beincluded in your biosecurity plan.

Step 5: Assign tasks and develop a schedule oftarget dates for each.

Now that you have determined which securitymeasures will be included in your plan, develop aschedule for implementing each one based on itspriority rating.

You may want to divide your schedule into phases,for example phase one may be to establish emergencycontacts, develop the emergency contact list, andaddress other communications security measures asappropriate; phase 2 may be to implement ten high-priority measures; and phase 3 may be to implementfive more high priority measures and several medium-or low-priority measures.

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Many of the suggestions require developing policyand procedures. Policy refers to what needs to bedone and when it should be done, while proceduresrefer to how the requirements of the policy will beaccomplished. Policy and procedures do not have tobe complex — the main purpose of developing themis to think ahead. Write down what situations couldhappen and then write down what your response/actions will be if that situation does happen.

Your plan development schedule should documentboth the responsibilities assigned to each teammember and the target deadline for completing eachmeasure. For items that require ongoing action, youmay want to further break down the responsibilitiesand assign separate deadlines for each part; forexample, one person may be assigned to write thepolicies, procedures, and monitoring schedule whileanother person may be assigned to implement thepolicies and procedures and to perform the scheduledcheckups written by the first person.

No matter how you write your schedule/plan, makesure each team member understands what is requiredto complete the assigned tasks, when each taskshould be completed, and who will be responsible forimplementing each task. Assigned to and deadlinespaces are included in the checklists to assist you indeveloping your schedule.

If a task will be divided into parts, write down whowill be responsible for each part. Some tasks involveongoing action such as monitoring. For these types oftasks, the deadline recorded will be the deadline tobegin implementing that task. On page 37 is a formto help develop a monitoring schedule for trackingitems that require continuous action.

Step 6: Track your progress. As you address andimplement security measures, check the implemented box.

Step 7: Maintain the school foodservice biosecuritymanagement plan. See page 31 for ways to help keepyour plan up to date.

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Checklists: Security Measures to Include in a School Foodservice BiosecurityManagement Plan

Most of the security measures suggested in the following categories will require the cooperation and assistance ofthe school administration.

Always consider your district’s emergency preparedness plan including its general policies and procedures forhandling school emergencies.

Establish a priority for addressing each of the following:

A. Communication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6B. Handling a Crisis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8C. Choosing Suppliers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10D. Receiving/Inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12E. Storage Areas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14F. Storing Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15G. Hazardous Chemicals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16H. Foodservice Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18I. Foodservice Personnel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19J. Foodservice/Food Preparation Areas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21K. Outside the School Building . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24L. Water and Ice Supply . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25M. General Security . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27N. Handling Mail . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29O. Training . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30P. Plan Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31Q. Our Own School . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

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A. Communication

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A1. Compile team member information. List the contactinformation for each team member and theirresponsibilities. Verify the information regularly and updatewhen needed. (See page 34 for sample information form).

A2. Establish a relationship with local authorities inrelation to biosecurity. Local authorities that could becontacted include law enforcement officials, hazardousmaterial (HAZMAT) representatives, environmental healthspecialists/sanitarians, health officials, fire and rescuedepartment representatives, or Federal food safetyregulatory agency representatives (FDA or FSIS) andHomeland Security officials. The school food biosecuritymanagement team should meet with representatives ofthese groups to discuss a partnership and how they canassist in the development of your plan, and under whattypes of crisis situations they would be involved.

A3. Determine which agency or authority would serve asa first responder(s) based on different crisis situations. Afirst responder represents the most important authoritythat needs to be involved with a certain type of emergencysituation. There may be different first responders fordifferent types of emergency situations. By completingsuggestion A2, you will have a better understanding of whatauthority to list as a first responder for different situations.

A4. Compile an emergency contact list of authorities.This list should include the names and phone numbers forspecific personnel from each agency or authority. (Seepages 35 and 36 for emergency contact form).

A5. Have on file the address and driving directions forgetting to the local police and fire departments and otherlocal first responders. In case other forms of communication are not working, you may need someoneto drive, run, or bicycle to the nearest first responder to report an emergency.

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A6. Distribute the emergency contact list to appropriateschool staff. If possible, distribute this information inseveral formats: post it in a secure yet prominent place,make it available in hard copies, wallet cards, and on anintranet system. Ask internal team members to programthe numbers into their telephones. Use of cellular phonesor other forms of communication may be necessary.

A7. Verify and update emergency contact informationoften. Determine how often the contact information will beverified. It is suggested to do this a minimum of one timeper month. Make sure dates of revisions are noted toprevent confusion.

A8. Have procedures for communicating with students,parents, and with the media when necessary (forexample, notices of incidents or a press release). Followan established plan as designated by your school board.While already established, it is important to know therequirements and allowances of communicating with themedia etc. prior to an emergency.

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B1. Evaluate the evacuation plan for your school. Reviewexisting evacuation plans and make changes if necessary.Establish measures to prevent security breaches during anevacuation.

B2. Create a diagram showing entry points for emergencypersonnel. These entry points should be clearly marked onthe building. Also, make blueprints of the building availableto first responders.

B3. Develop procedures for tracking all food andingredients from manufacturer to table. Keep detailedpurchase and food production records. You can findguidance for keeping production records in the MenuPlanner for Healthy School Meals and the HACCP for ChildNutrition Programs Building on the Basics manuals. (SeeResources)

B4. Develop procedures for recalling your products andfor quickly identifying and isolating recalled products. Inthe event food is found to be unfit for consumption, all ofthat product must be located and removed from service.Designate an area for holding recalled food items. (Thisshould be consistent with suggestion J10). Responding toa Food Recall manual can provide additional guidance.(See Resources)

B5. Develop procedures for safely handling and disposingof contaminated products. Consult with knowledgeablelocal and State agencies. Do not dispose of productscontaminated with chemical or biological agents withoutapproval from health and law-enforcement officials.Authorities may require samples for evidence or furtherinvestigation. Use only approved solid waste haulers.

B6. Develop procedures for suspending the use ofcontaminated water. In addition to developing theseprocedures, see pages 25 and 26 for possible securitymeasures for protecting your water and ice supply.

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B7. Develop procedures for providing safe and securesubstitute meals, including procedures for feedingstudents at an alternate site(s). Consult with local healthor food safety department, since these officials may haveto approve changes in alternate site(s) for compliance withfood safety regulations.

B8. Develop procedures for notifying appropriate lawenforcement and public health officials when your schoolreceives a food biosecurity threat, as well as when amember of the school community observes or suspectsproduct tampering. Developing a standard form will beuseful to document the who, what, when, and where of thereported situation.

B9. Develop procedures to follow if you suspect theairflow to be contaminated with biological or othercontaminants. Contact your HAZMAT unit (or firstresponder) to determine what you should and should notdo if you suspect contamination.

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C. Choosing Suppliers

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C1. Purchase all food ingredients, food products,packaging materials, and other foodservice supplies onlyfrom reputable suppliers who have appropriate permits orlicenses as applicable. Priority consideration should begiven to suppliers who furnish foods manufactured usingfood security plans and measures. Obtain a signedagreement that suppliers will comply with applicablepolicies and procedures of the school’s food biosecuritymanagement plan.

Some questions you might ask to determine if a supplier isreputable:

• Are you currently licensed and inspected by stateand/or federal health authorities? (Request a copy ofthe Certificate of Inspection and license or permit as applicable).

• Do you have references? (Request contactinformation for references).

• Do you have a Hazard Analysis Critical Control Point(HACCP) plan in place?

• Do you have a Crisis Management Plan in place?• Do you have a recall plan in place?• Can you provide letters of guarantee?

C2. Keep a list of phone numbers of suppliers andalternate suppliers (for situations when regular suppliersare unable to provide product) readily available. Notifystaff of where the list will be kept.

C3. Require all food suppliers, including central kitchens,to use tamper-proof packaging on foods they ship to yourschool. An example of a tamper-proof seal is a numberedseal on an intact food package with matching number onthe shipping documents. If product is delivered with abroken seal, reject it.

C4. Require suppliers to provide advance notification (byphone, e-mail, fax, or schedule of delivery) for alldeliveries—especially off-hour deliveries. Suppliers shouldprovide pertinent details about the shipment—for example,the name of the driver, estimated time of delivery, what andhow much will be delivered. Determine in advance thatunscheduled deliveries will be either rejected or heldoutside school premises until shipment can be verified andinspected.

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C5. Meet with local vendors to increase awareness aboutfood security issues. For example, local vendors shouldagree to use tamper-evident packaging for fresh products,such as lettuce or other produce. Vendors should knowabout transport security safeguards (e.g., use of samedrivers/same routes, no unattended deliveries,reseal/relock delivery trucks) and personnel securitymeasures (e.g., employee background investigations).(This should be consistent with suggestion M1.)

C6. Consider use of foods processed using alternativetechnologies (e.g., irradiated meat, ultra-pasteurized milk)because they may be less vulnerable to adulteration bycertain contaminants.

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D1. Assure security measures are in place at loadingdocks to prevent unverified or unauthorized deliveries atany time. Dock doors should be closed and locked whennot in use. Restrict access to loading dock.

D2. Assign an authorized person to verify and receiveshipments both during business hours and after businesshours. Set policy in advance to address an unattendeddelivery – for example, do not move or open packages lefton loading docks; if known, call the company and havethem remove the package; if it is not evident where thepackage came from, call the police.

D3. Verify deliveries against a roster of scheduleddeliveries and approved suppliers.

D4. Set a policy that all delivery trucks on the premisesbe locked and sealed when not being loaded or unloaded.

D5. Set policy and procedures to investigate at the timeof delivery shipping documents with suspicious changesat the time of delivery.

D6. Provide training on identifying packaging that isacceptable and not acceptable. Train all foodservicepersonnel and the biosecurity team members.

D7. Inspect the package condition of all ingredients(including commercial premixes), food service products,and hazardous chemicals prior to accepting shipment. Besure to look for signs of tampering and counterfeiting.

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D. Receiving/Inspection(continued)

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D8. Document package inspection results in a receivinglog. Documentation for the receiving log should includecompany name, product name, expiration date, lot codes,the number of units delivered, where the product will bestored, who received the product, and date and time ofreceipt.

D9. Establish policy and procedures to reject food andchemical packages that are not acceptable, cannot beverified against delivery roster, or contain unacceptablechanges to shipping documents

D10. Set policy and procedures to notify the foodbiosecurity team leader immediately if product tamperingis suspected in any of the deliveries.

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E. Storage Areas

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E1. Secure access to all food product, food ingredient,and chemical storage areas. For example, lock doors orinstall an alarm.

E2. Control and monitor access to all food product, foodingredient, and chemical storage areas. Consider keepingan access log to document who has entered the storagearea and when.

E3. Inspect security in all storage facilities (includingtemporary storage vehicles) regularly, and keep a log ofthe results.

E4. Maintain accurate inventories of all supplies – foodand chemical – so you can detect and investigateunexplained additions to or withdrawals from stock.

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F. Storing Food

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F1. Store all leftover food items in tightly sealed (exceptduring cooling), clearly labeled, and dated containers.

F2. Establish policy and procedures to discard food oringredients that are not properly sealed and labeled.

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G. Hazardous Chemicals

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G1. Follow manufacturer’s instructions for use ofhazardous chemicals. This includes amounts of chemicalsto use, the use of personal protective equipment, properenvironmental conditions, and all other precautions listed.

G2. Construct and vent hazardous chemical storage areasin accordance with national and local building, fire, healthdepartment, and/or Department of Environment codes.

G3. Store and secure hazardous chemicals outside offood preparation areas.

G4. Keep a daily inventory of hazardous chemicals andinvestigate all discrepancies immediately.

G5. Obtain Material Safety Data Sheets (MSDS) forhazardous chemicals from your supplier and make themreadily available to food service staff. Be prepared foraddressing human exposure or food contamination fromhazardous chemicals.

G6. Train employees to use chemicals properly to preventaccidental food contamination and human exposure.

G7. Protect the foodservice area by securing potentialsources of contamination located in other parts of theschool building. For example, ensure strict control overaccess to cleaning chemicals used by custodians or toclassroom laboratories that may contain reagents,hazardous materials, and microorganisms.

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G. Hazardous Chemicals(continued)

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G8. Monitor chemical use to prevent deliberate foodcontamination or human exposure.

G9. In case of chemical exposure, keep roster ofemployee’s emergency contacts and necessary medicalinformation should family be unavailable. (This should beconsistent with suggestion I6).

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H1. Instruct employees to look for signs of wear, tear, andtampering before operating equipment.

H2. Establish procedures to monitor the operation offoodservice equipment (such as steam-jacketed kettles,steamers, choppers, hot/cold storage systems, or mixers)to prevent someone from intentionally contaminating foodduring preparation. Particular attention should be paid tocritical preparation steps where products are uniformlymixed using mixers or blenders or produced in largebatches. Secure bulk storage containers, particularlythose that hold fluid products where a contaminant can beeasily added and mixed. (This should be consistent withsuggestion J2.)

H3. Keep emergency supply of disposables for foodservicein case utensils, trays, etc. are contaminated, or in caseitems cannot be decontaminated.

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I1. Maintain an updated daily or shift roster offoodservice personnel and distribute it to school andfoodservice supervisors. Make the roster accessible tostaff only, not to outside visitors.

I2. Use a system that ensures clear identification offoodservice personnel to their specific functions (forexample, ID cards, colored aprons or hats). Particularattention should be paid to personnel working in criticalproduction areas such as near steam-jacketed kettles, bulkmixers, and dry ingredients. (This should be consistentwith suggestion J2.)

I3. Ask for and verify identification/credentials and haveall visitors escorted. (This should be consistent withsuggestion M6).

I4. Secure all access points into the foodservice facilitywith alarms, cameras, locks, fences, or other securityhardware that meet national and local fire and safetycodes.

I5. Establish procedures for dealing with an unauthorizedperson(s) in a restricted section of the foodservice area.

I6. Establish procedures for accessing personnel files.Emergency contact information, insurance information, andhospital preferences must be kept secure and confidential.

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I. Foodservice Personnel(continued)

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❑I7. Set and enforce policy that defines the personal itemsfoodservice employees may and may not have in the foodproduction or foodservice areas. The FDA Model FoodCode limits personal items to a single, plain wedding bandand confirmed necessary medications that requirerefrigeration and are double-packaged and labeled. Providea secure storage space outside of restricted foodserviceareas for all other personal items. (See resources)

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J. Foodservice/ Food Preparation Areas

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J1. Create a diagram or map that defines the boundariesof all foodservice areas as well as locations of specificactivities within the foodservice area. This should includeself-service bars and school stores if applicable. Thisdiagram will be useful in several ways: to visualize theentire setup and flow of the foodservice operation, and asa visual aid for training purposes. You might begin yourdiagram with a blueprint of the school.

J2. Determine which foodservice areas should berestricted. Particular attention should be paid to criticalproduction areas where products are uniformly mixed (e.g.,mixers/blenders) or produced in large batches (e.g., bulkstorage containers for fluid products). Restricted areasshould also include food storage areas and chemicalstorage rooms. Define who is allowed within restrictedareas and when.

J3. Mark the restricted foodservice areas and developprocedures for controlling entry by non-foodserviceemployees. This policy should address the access of allnon-foodservice staff such as school administrators,principals, teachers, maintenance staff, parents, students,and visitors. (This should be consistent with suggestionM6).

J4. Restrict and control access to central controls forairflow, HVAC, water systems, electricity, and gas withinfoodservice areas.

J5. Alarm emergency exits and self-locking doors thatcan be opened only from the inside per local and statefire and building codes.

J6. Secure (lock, seal, equip with a sensor device) alldoors, windows, roof openings, vent openings, and outsiderefrigeration/storage units at all times.

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J. Foodservice/ Food Preparation Areas(continued)

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J7. Make sure at least one authorized employee ispresent in the foodservice area at all times when the areais not secure. With new employees, it may be advisable tohave more than one person on duty at the same time.

J8. Inspect ingredient packages prior to use for evidenceof tampering. Examples of evidence are a broken seal (forunopened packages) or discoloration of food insidepackage (for leftover and resealed packages).

J9. Prohibit outside foods and medications in foodserviceareas (for example, “personal” foods or food brought infor storage or reheating by students or employees). Forsafety reasons, provide an alternate storage place tosecure personal foods and medications outside offoodservice areas. (This should be consistent withsuggestion I7).

J10. Identify how and where to isolate suspectedcontaminated food or foodservice products. Designate anarea for holding distressed food and food items held fortesting. Be careful: do not disturb a possible “crimescene”—evidence may be destroyed. (This should beconsistent with suggestion B4).

J11. Document where ingredients and foods are storedand prepared in the foodservice operation. If an ingredientor food is determined to be contaminated, you need to beable to trace where that item is, where that item was,and where it came from. Trace foods by keeping thoroughproduction and inventory records that include the lotand/or code numbers from ingredient packaging that areused and where the finished product was stored or served.This may be accomplished with flow charts or logs and aHACCP plan. (See resources)

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J. Foodservice/ Food Preparation Areas(continued)

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J12. Do not allow the foodservice areas to be used for“special events” such as parent/teachers dinners orpublic events unless operated by the regular foodservicestaff. Allowing the foodservice facility to be used byunknown and untrained people decreases the security ofyour foodservice operation.

J13. Monitor all foodservice areas for signs of suspiciousactivity or unauthorized entry. This includes self-serviceareas such as buffets and salad bars, receiving, outsidestorage, and solid waste disposal.

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K. Outside the SchoolBuilding

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K1. Create a diagram or map identifying foodservice-related areas that are outside the building – these areasinclude loading docks, parking lots, trash areas, outsidefood or chemical storage, or outside water supply. Postthe diagram in appropriate locations in the school.

K2. Ensure that there is enough outside lighting to allowdetection of unusual activities.

K3. Fence and secure air intakes (for example lock, seal,or equip with a sensor device) to prevent contaminantsfrom entering the air distribution systems.

K4. Locate parking areas for visitors or guests at a safedistance from the main facility. Clearly mark vehicles ofauthorized visitors, guests and employees (with placards ordecals for example).

K5. Monitor school property including vehicles (bothprivate and commercial), the air-intake system, loadingdocks, and school grounds. Develop procedures todetermine what actions to take when anything suspiciousis noted.

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L. Water and Ice Supply

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L1. Secure (fence or lock) outside accesses to all watersupply and ice-making equipment to prevent unauthorizedaccess.

L2. Monitor and inspect outside accesses to all watersupply and ice-making equipment to prevent unauthorizedaccess.

L3. Develop policy and procedures for actions to take if abreach in the water supply security occurs. Identifyalternate source(s) of potable water e.g., bottled water.Also, consider the availability of bottled water.

L4. Monitor the drains and water lines in food productionareas periodically for possible tampering.

L5. Control access to in-house ice-making equipment andice storage facilities.

L6. Install and use backflow devices on all water supplyequipment and beverage dispensers. Use only backflowdevices that meet American Society of Sanitary Engineers(ASSE) standards - these may be stamped with the lettersASSE.

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L. Water and Ice Supply(continued)

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L7. Test water and ice regularly to make sure it is safe todrink. Check with local department responsible for yourdrinking water, municipal water company, and/or local waterauthority for methods and assistance.

L8. Establish policy and procedures for notifying localofficials responsible for drinking water and theEnvironmental Protection Agency (EPA) immediately if thepublic water supply might be unsafe to drink or use.

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M. General Security

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M1. Set procedures to require that all job candidates(permanent, substitutes, and contract workers) mustpass background security checks prior to hiring. Priorityattention should be paid to personnel working in criticalproduction areas. Every school employee can influence thesecurity of the school, including the security of thefoodservice operation.

M2. Conduct random inspections of all employees’lockers. This must be done within the law.

M3. Document reported foodborne illnesses. Includetracking unusual absenteeism trends and be alert forunusual staff health conditions.

M4. Protect computer data systems with passwords,network firewalls, and effective virus detection systems.

M5. Test emergency alert systems to be sure they work,and mark the locations of controls.

M6. Control access of all visitors and non-schoolemployees (including contractors, salespeople, truckdrivers, pest control operators, environmental healthspecialists/sanitarians, fire fighters, and law enforcementofficials). Require them to sign in at the main office ordock office, show picture identification, and explain thepurpose of their visit. Provide visitors with a visitor’s badge.An authorized school representative should accompanythem to the appropriate foodservice site. Visitors shouldnot be left unsupervised in the school.

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M7. Account for all keys provided to current employees.

M8. Account for all keys, uniform(s), and identificationbadges provided to former employees.

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N. Handling Mail/Money

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N1. Set procedures to conduct mail-handling activity in aseparate room or facility, away from food production andprocessing operations. Dangerous contaminants can bespread through handling packages. It is important to takeprecautions when handling mail to minimize the risk thatcontaminated mail could contaminate the food orfoodservice areas.

N2. Establish policy to direct all incoming mail (from theU.S. Postal Service or from private mail services such asUPS, FedEx, etc.) to one central location. Restrict accessto mail area.

N3. Train mail handlers to recognize and handlesuspicious pieces of mail using U.S. Postal Serviceguidelines. Guidelines are available from the U.S. PostalService and from the Centers for Disease Control andPrevention. (See resources)

N4. Be aware that the handling of money is a potentialmeans of spreading dangerous contaminants – separatemoney transactions from the foodservice areas.

N5. Set a policy for cashiers to always wash hands afterhandling money and prior to preparing, serving, orhandling foodservice equipment. Follow hand-washingmethod as directed in the FDA Model Food Code.

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O1. Train all employees about the food biosecuritymanagement plan. It is important that all schoolemployees understand the policies and procedures in theschool’s food biosecurity management plan so they willknow how they can help strengthen security throughout theschool.

O2. Create policy and procedures on how and when toconduct drills. It is important to periodically conduct drillsto practice the communication process and to simulate afoodservice crisis (for example recalling a product orserving emergency substitute meals) so that you canevaluate how the crisis response part of your plan isworking and make improvements if necessary. Consult withyour local health department and other appropriateagencies for assistance with drills.

O3. Provide food safety and security training forfoodservice personnel and local vendors. Train personnelto (1) prevent accidental contamination of food, (2) knowwhat “adulteration” means and how to recognize it, and (3)recognize any sign of possible product tampering,deliberate and intentional product contamination, or otherbreach in the food security system. Emphasize that it ismandatory to report any signs of contamination, producttampering or breach in the food security system. Be readyto take immediate action so that potentially harmful food isnot handled or served.

O4. Develop policy and procedures on how employeesshould prepare and submit incident reports. Employeesneed to know how to bring situations or incidents to theattention of the school foodservice biosecuritymanagement team.

O5. Train all new employees in food safety and theschool’s food biosecurity procedures before they startworking, so they can recognize threats to security andrespond to a crisis if necessary. Have employees sign astatement documenting what training was taken and when.Provide refresher training periodically.

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P. Plan Maintenance

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P1. Create a schedule for food biosecurity inspections toverify that key provisions of the plan are in place. A team“inspector” and staff member together should checkoutside and inside foodservice areas, food productionareas, food storage, shipping and receiving areas, waterand ice supply, mail handling, and personal/locker storageareas. The inspector should maintain a log with the date,time, name of staff person accompanying the inspector,outcome of the inspection, and recommendations forcorrective action. Follow-up by recording in the log thecorrective actions taken and when.

P2. Set a policy for continuously reviewing and updatingthe policies and procedures in the plan. Revise the planas circumstances change and as you receive newinformation.

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Q. Security measures for Our Own School(Security measures we need to take that are not on the checklist)Le

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Q1.

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Q4.

Q5.

Q6. ❑Assigned to:

Deadline:

Comments:

33

Forms

School Foodservice Biosecurity Management Team Information . . . . . . . . . . . . . . . . . . . . . . . 34

School Emergency Contact Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

First Responder Emergency Contact Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Monitoring Schedule for Items Requiring Follow-Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

32

School Food Biosecurity Management Team Information

School name:

School district/address:

Date compiled/updated:

1. Team leader

2. Alternate Team Leader

Office phone number:


Home phone number:

Home phone number:

Cell number:

Cell number:

Pager number:

Pager number:

Team responsibilities:


3. Member

4. Member



Home phone number:

Home phone number:

Cell number:

Cell number:

Pager number:

Pager number:



5. Member

6. Member



Home phone number:

Home phone number:

Cell number:

Cell number:

Pager number:

Pager number:



7. Member

8. Member



Home phone number:

Home phone number:

Cell number:

Cell number:

Pager number:

Pager number:



9. Member

10. Member



Home phone number:

Home phone number:

Cell number:

Cell number:

Pager number:

Pager number:



34

Local Police DepartmentLocal Health Department

Contact name:

Contact name:

Phone number:

Phone number:

Fax number:

Fax number:

Email:

Email: Address:

Address: Call if:

Call if:

Local Fire Department

Local/State Agency for Drinking Water

Contact name:

Contact name:

Phone number:

Phone number:

Fax number:

Fax number:

Email:

Email: Address:

Address: Call if:

Call if:

HAZMAT Unit

Homeland Security Officer

Contact name:

Contact name:

Phone number:

Phone number:

Fax number:

Fax number:

Email:

Email: Address:

Address: Call if:

Call if:

Federal Food Safety Regulatory Agency (FDA or FSIS) USDA Commodity/Food Distribution

Contact name:

Contact name:

Phone number:

Phone number:

Fax number:

Fax number:

Email:

Email: Address:

Address: Call if:

Call if:

First Responder Emergency Contact Information


35

Monitoring Schedule for Items that Require Follow-up Action

Task to monitor or follow-upWhen will follow-up

begin?

How often will

follow-up occur?Who is responsible? Results of follow-up Check

when

completed

❑

❑

❑

❑

❑

33

School Emergency Contact Information

If a biosecurity-related emergency occurs, contact your school principal and your food biosecurity management teamleader immediately, and then contact your school’s first responder. Establish procedures for what to do if the principal is

not available. Make sure the team knows which of the following would be the first responder for your school -- in many

cases it will be the local police department.Date compiled/updated:

School name:

School address:

School PrincipalSchool Food Biosecurity Team Leader Name: Name: Phone number: Phone number: Cell number: Cell number: Pager number: Pager number: Email: Email: Fax number: Fax number:

Substitute School OfficialAlternate School Food Biosecurity Team Leader Name: Name: Phone number: Phone number: Cell number: Cell number: Pager number: Pager number: Email: Email: Fax number: Fax number:

Media SpokespersonSchool Foodservice District Director Name: Name: Phone number: Phone number: Cell number: Cell number: Pager number: Pager number: Email: Email: Fax number: Fax number:

34

School Food Biosecurity Management Team Information

School name:

School district/address:


1. Team leader 2. Alternate Team LeaderOffice phone number: Office phone number:Home phone number: Home phone number:Cell number: Cell number:Pager number: Pager number:Team responsibilities: Team responsibilities:

3. Member 4. MemberOffice phone number: Office phone number:Home phone number: Home phone number:Cell number: Cell number:Pager number: Pager number:Team responsibilities: Team responsibilities:




35

School Emergency Contact Information

If a biosecurity-related emergency occurs, contact your school principal and your food biosecurity management teamleader immediately, and then contact your school’s first responder. Establish procedures for what to do if the principal isnot available. Make sure the team knows which of the following would be the first responder for your school -- in manycases it will be the local police department.


School name:

School address:

School Principal School Food Biosecurity Team Leader

Name: Name:

Phone number: Phone number:

Cell number: Cell number:

Pager number: Pager number:

Email: Email:

Fax number: Fax number:

Substitute School Official Alternate School Food Biosecurity Team Leader

Name: Name:




Email: Email:


Media Spokesperson School Foodservice District Director

Name: Name:




Email: Email:


36

Local Police Department Local Health DepartmentContact name: Contact name: Phone number: Phone number: Fax number: Fax number: Email: Email: Address: Address:

Call if: Call if:

Local Fire Department Local/State Agency for Drinking WaterContact name: Contact name: Phone number: Phone number: Fax number: Fax number: Email: Email: Address: Address:

Call if: Call if:

HAZMAT Unit Homeland Security OfficerContact name: Contact name: Phone number: Phone number: Fax number: Fax number: Email: Email: Address: Address:

Call if: Call if:

Federal Food Safety Regulatory Agency (FDA or FSIS) USDA Commodity/Food DistributionContact name: Contact name: Phone number: Phone number: Fax number: Fax number: Email: Email: Address: Address:

Call if: Call if:

First Responder Emergency Contact Information


37

Mon

itor

ing

Sch

edul

e fo

r It

ems

that

Req

uire

Fol

low

-up

Act

ion

Task

to

mon

itor

or

follo

w-u

pW

hen

will

fol

low

-up

begi

n?H

ow o

ften

will

fo

llow

-up

occu

r?W

ho is

res

pons

ible

?R

esul

ts o

f fo

llow

-up

Che

ckw

hen

com

plet

ed

❑ ❑❑❑ ❑

38

Instructions, Step 2, Rating PrioritiesFDA, Center for Safety and Applied Nutrition (CFSAN)

Food Safety and Security: Operational RiskManagement Systems Approach

This document is not available on-line Address: Food and Drug Administration (FDA)

Center for Safety and Applied Nutrition(CFSAN)5100 Paint Branch Parkway (HFS-555)College, Park MD 20740

Phone Number: 1-888-SAFEFOOD

General Accounting Office (GAO)http://www.gao.gov A Risk Management Approach Can Guide

Preparedness Efforts Report #: GAO-02-208T, October 31, 2001http://www.gao.gov/new items/d02208t.pdf Address: General Accounting Office (GAO)

441 G Street, NWWashington, DC 20548

Phone Number: (202) 512-4800

A. CommunicationAmerican State Health Officials (ASTHO)

http://www.statepublichealth.org State Public Health Hotline Numbershttp://www.statepublichealth.org/index.php?

template=hotlines.phpAddress: American State Health Officials (ASTHO)

1275 K Street NW Suite 800Washington DC 20005

Phone Number: (202) 371-9090

Department of Homeland Securitywebsitehttp://www.dhs.gov or http://www.ready.govState Contact Listhttp://www.whitehouse.gov/homeland/

contactmap.htmlAddress: The White House

The Department of Homeland Security1600 Pennsylvania Ave. NWWashington DC 20500

Phone Number: (202) 456-1111

Resources

Federal Bureau of InvestigationField Officeshttp://www.fbi.gov (click on “site map” towards

bottom of the page, then click on “field offices”)Address: Federal Bureau of Investigation (FBI)

J. Edgar Hoover Building935 Pennsylvania Ave. NWWashington DC 20535-0001

Phone Number: (202) 324-3000

National Food Service Management Institute(NFSMI)

http://www.nfsmi.org Emergency Readiness Plan: A Guide for the

School Foodservice Operationhttp://www.nfsmi.org/Information/

e-readiness.html Address: National Food Service Management

Institute (NFSMI)University of MississippiP.O. Drawer 188University, MS 38677-0188

Phone Number: 1-800-321-3054 or (662) 915-7658

US Department of Agriculture (USDA)Emergency Preparedness Personnel DirectoryThis information is not available on-lineAddress: U.S. Department of Agriculture (USDA)

1400 Independence Ave. NWWashington DC 20250

Phone Number: (202) 720-3631

US Department of Education, Office of Safe and DrugFree Schools

http://www.ed.gov/offices/OSDFS Practical Information on Crisis Planning: A Guide

for Schools and Communitieshttp://www.ed.gov/offices/OSDFS/

emergencyplan/Address: U.S. Department of Education

400 Maryland Avenue, SWWashington, DC 20202

Phone Number: 1-800-USA-LEARN (1-800-872-5327)

Address to order publication:Education Publications Center, USDepartment of EducationP.O. Box 1398Jessup, MD 20794-1398

39

B. Handling A CrisisAmerican School Food Service Association (ASFSA)

http://www.asfsa.org Food Safety in Schools: Communicating During

Times of Crisishttp://www.asfsa.org/newsroom/nfsem/

fscrisis.aspAddress: American School Food Service Association

(ASFSA)700 So Washington StreetSte # 300Alexandria, VA 22314-4287

Phone Number: 1-800-877- 8822 or (703) 739-3900

Food and Drug Administration (FDA)Reporting Problems to the FDAhttp://www.fda.gov/opacom/backgrounders/

problem.htmlAddress: Food and Drug Administration (FDA)

5600 Fisher’s LaneRockville, MD 20857

Phone Number: 1-888-INFO-FDA (1-888 463-6332)

Food Marketing Institute (FMI)http://www.fmi.org Extortion Threat Information Formhttp://www.fmi.org/media/extortion_threat_

information_form.pdfAddress: Food Marketing Institute (FMI)

655 15th Street NWWashington DC 20005

Phone Number: (202) 452-8444

Food Safety Training and Education Alliance (FSTEA)http://www.fstea.org Suspect Description Formhttp://www.fstea.org/resources/security/

suspect_description_form.htmlFood Safety Training and Education Alliance (FSTEA)(This information is only available on-line)

Georgia Dept. of Educationhttp://www.doe.k12.ga.us Foodborne Illness Report Formhttp://www.doe.k12.ga.us/_documents/

schools/nutrition/foodborneillnessform.pdf Address: Georgia Dept. of Education

Help Desk2054 Twin Towers EastAtlanta, GA 30334

Phone Number: (404) 656-2800 or 1-800-311-3627 (GA)

Fax Number: (404) 651-6867



School Foodservice Operationhttp://www.nfsmi.org/Information/

e-readiness.htmlResponding to a Food Recallhttp://www.nfsmi.org/Education/Satellite/ss29/

satinfo.htm#print Manual: http://www.nfsmi.org/information/

recallmanual.pdfLeader guide: http://www.nfsmi/recalllg.pdfPoster: http://www.nfsmi/recallposter.pdfBrochure: http://www.nfsmi/recallbrochure.pdfAddress: National Food Service Management


Phone Number: 1-800-321-3054 or (662) 915-7658

40



for Schools and Communitieshttp://www.ed.gov/offices/OSDFS/

emergencyplan/Address: U.S. Department of Education




C. Choosing SuppliersNational Restaurant Association (NRA)

http://www.restaurant.org Selecting Suppliershttp://www.restaurant.org/nfsem/images/pdfs/we

ek1_activity.pdfAddress: NRA Educational Foundation’s

International Food Safety Council1200 17th Street NWWashington DC 20036

Phone Number: (202) 331-5900

D. Receiving/InspectionFDA, Center for Safety and Applied Nutrition (CFSAN)

Incoming Food Materials Inspection Report andInspecting Incoming Food MaterialsNeither of these documents are available on-line.Address: Food and Drug Administration (FDA)


Phone Number: 1-888-SAFEFOOD (1-888-723-3366)

National Restaurant Association (NRA)http://www.restaurant.org Receiving Guidelineshttp://www.restaurant.org/nfsem/images/pdfs/We

ek2_Activity.pdfAddress: NRA Educational Foundation’s

International Food Safety Council1200 17th Street NWWashington DC 20036

Phone Number: (202) 331-5900

Purdue Universityhttp://www.cfs.purdue.edu Receiving and Storage Checklisthttp://www.cfs.purdue.edu/RHIT/foodsafety/

Checklists_HACCP/SampleChecklist_Receiving&Storage.PDF

Address: Purdue UniversityDepartment of Hospitality & TourismManagement Stone HallW. Lafayette, IN 47907

Phone Number: 765-494-4600

E. Storage AreasNo recommended resources.

F. Storing FoodNo recommended resources.

G. Hazardous ChemicalsInteractive Learning Paradigm Incorporated (ILPI)

Where to find Material Safety Data Sheets(MSDS) on the Internet

http://www.ilpi.com/msds/Address: Interactive Learning Paradigm

Incorporated (ILPI)4905 Wayne Blvd.Lexington, KY 40513-1469

Phone Number: 859-396-5218Email address: [email protected]

H. Foodservice EquipmentNo recommended resources.

41

I. Foodservice PersonnelFDA, Center for Safety and Applied Nutrition (CFSAN)

http://www.cfsan.fda.gov FDA Model Food Code report number PB

2022100819http://www.cfsan.fda.gov/~dms/foodcode.html Address: Food and Drug Administration (FDA)



or to purchase the FDA Model Food Code, contactthe National Technical Information Service (NTIS)

Address: NTIS5285 Port Royal DriveSpringfield, VA 22161

Phone Number: (703) 605-6000

J. Foodservice/Food Preparation AreasNational Food Service Management Institute(NFSMI)

HACCP for Child Nutrition Programs Building onthe Basics

http://www.olemiss.edu/depts/nfsmi Address: National Food Service Management


Phone Number: 1-800-321-3054 or (662) 915-7658

K. Outside the School BuildingNo recommended resources.

L. Water and Ice SupplyFederal Emergency Management Agency (FEMA)

http://www.fema.gov Emergency Food and Water Supplieshttp://www.fema.gov/library/emfdwtr.shtmAddress: Federal Emergency Management Agency

(FEMA)500 C Street SWWashington DC 20006

Phone Number: (202) 639-3520

American Red Crosshttp://www.redcross.org Food and Water in an Emergency brochurehttp://www.redcross.org/disaster/safety/

foodwtr.pdfAddress: American Red Cross

National Headquarters431 18th Street NWWashington DC 20006

Phone Number: (202) 639-3520

Environmental Protection Agency (EPA)http://www.epa.govAddress: Environmental Protection Agency (EPA)

Ariel Rios Building1200 Pennsylvania Ave. NWMail Code: 3213AWashington DC 20460

Phone Number: (202) 260-2090

M. General SecurityFood and Drug Administration (FDA)

http://www.fda.gov bioterrorism websitehttp://www.fda.gov/oc/opacom/hottopics/

bioterrorism.htmlAddress: Food and Drug Administration (FDA)

5600 Fisher’s LaneRockville, MD 20857

Phone Number:1-888-INFO-FDA (1-888 463-6332)

FDA, Center for Food Safety and Nutrition (CFSAN)http://www.cfsan.fda.gov food safety and terrorism websitehttp://www.cfsan.fda.gov/~dms/fsterr.htmlAddress: Food and Drug Administration (FDA)



42

Montgomery County’s Emergency ManagementOffice

http://www.montgomerycountymd.gov/ Public Health and Emergency Preparedness

booklet http://www.washingtonpost.com/wp-srv/health/

specials/preparedness/guides/montgomery.pdf Address: Montgomery County’s Emergency

Management Office101 Monroe StreetRockville, MD 20850

Phone Number: (240) 777-2300

N. Handling Mail/MoneyCenters for Disease Control and Prevention (CDC)http://www.bt.cdc.gov/ Information and Guidance for Safe Handling of

Mail http://www.bt.cdc.gov/ (search for “suspicious

packages” or “handling mail”)Address: Centers for Disease Control and

Prevention (CDC)1600 Clifton RoadAtlanta, GA 30333

Phone Number: (404) 639-3311

FDA, Center for Safety and Applied Nutrition (CFSAN)http://www.cfsan.fda.gov FDA Model Food Code report number PB

2022100819http://www.cfsan.fda.gov/~dms/foodcode.html Address: Food and Drug Administration (FDA)





Phone Number: (703) 605-6000

United States Postal Service (USPS)http://www.usps.com U.S. Postal Guidelineshttp://www.usps.com/news/2001/press/serviceu

pdates.htmMail handling Posterhttp://www.usps.com/news/

2001/press/mailsecurity/postcard.htmAddress: United States Postal Service (USPS)

475 L’ Enfant Plaza SWWashington DC 20260

Phone Number: 1-800-ASK-USPS (1-800-275-8777)

O. TrainingFDA, Center for Safety and Applied Nutrition (CFSAN)

http://www.cfsan.fda.govFDA Model Food Code report number PB

2022100819http://www.cfsan.fda.gov/~dms/foodcode.htmlManaging Food Safety: A Guide for the Voluntary

Use of HACCP Principles for Operators of FoodService and Retail Establishments

http://www.cfsan.fda.gov/~dms/hret-toc.html Address: Food and Drug Administration (FDA)





Phone Number: (703) 605-6000

43



School Foodservice Operationhttp://www.nfsmi.org/Information/e-readiness.htmlHACCP for Child Nutrition Programs Building on

the Basicshttp://www.olemiss.edu/depts/nfsmiMenu Planner for Healthy School Meals FNS-303http://www.olemiss.edu/depts/nfsmiResponding to a Food Recall (see Appendix)Manual: http://www.nfsmi.org/information/

recallmanual.pdfLeader guide: http://www.nfsmi/recalllg.pdfPoster: http://www.nfsmi/recallposter.pdfBrochure: http://www.nfsmi/recallbrochure.pdfAddress: National Food Service Management


Phone Number: 1-800-321-3054 or (662) 915-7658



for Schools and Communitieshttp://www.ed.gov/offices/

OSDFS/emergencyplan/Address: U.S. Department of Education




P. Plan MaintenanceNo recommended resources.

Q. Other Biosecurity GuidelinesFDA, Center for Safety and Applied Nutrition (CFSAN)

http://www.cfsan.fda.gov Guidance for Industry Food Producers, Processors,

and Transporters: Food Security PreventiveMeasures Guidance, March 21, 2003 (finalguidance)

http://www.cfsan.fda.gov/~dms/secguid6.html Guidance for Industry Importers and Filers: Food

Security Preventive Measures Guidance, March21, 2003 (final guidance)

http://www.cfsan.fda.gov/~dms/secguid7.html Address: Food and Drug Administration (FDA)



USDA, Food Safety and Inspection Service (FSIS)http://www.fsis.usda.gov Security Guidelines for Food Processorshttp://www.fsis.usda.gov/oa/topics/securityguide.

pdf Address: USDA, Food Safety and Inspection Service

(FSIS)Washington DC 20250

Phone Number: (202) 720-9113

World Health Organization (WHO)http://www.who.int Terrorist Threats to Foods: Guidance for

Strengthening Prevention and ResponseSystems

http://www.who.int/fsf/Documents/terrorism_and_food_en.pdf

Address: World Health Organization (WHO)Regional OfficeFood Safety Department 525 23rd Street NWWashington DC 20037

Phone Number: (202) 974-3000

USDA, Food and Nutrition Service (FNS)http://www.fns.usda.gov Biosecurity Guidelines for School FoodserviceAddress: USDA, Food and Nutrition Service (FNS)

Child Nutrition Division3101 Park Center DriveAlexandria, VA 23032

Phone Number: (703) 305-2590

44

Acknowledgment goes to the following groups, listed in alphabetical order, for providing guidance andcomments for the development of this publication:

American School Food Service Association Centers for Disease Control and PreventionFood and Drug Administration, Center for Food Safety and NutritionNational Agricultural LibraryNational Environmental Health Association National School Boards AssociationOffice of Food Protection, Rhode IslandRegistered Environmental Health Specialist, New JerseyU.S. Department of Agriculture, Food and Nutrition Service U.S. Department of Agriculture, Food Safety and Inspection Service

FNS-364

Food and Nutrition ServiceU.S. Department of Agriculture

October 2003Slightly revised March 2004

The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activitieson the basis of race, color, national origin, sex, religion, age, disability, political beliefs, sexualorientation, or marital or family status. (Not all prohibited bases apply to all programs.) Persons withdisabilities who require alternative means for communication of program information (Braille, largeprint, audiotape, etc.) should contact USDA’s TARGET Center at 202-720-2600 (voice and TDD).

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W,Whitten Building, 14th and Independence Avenue, SW, Washington, DC 20250-9410 or call 202-720-5964 (voice or TDD). USDA is an equal opportunity provider and employer.