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PRM020 1 27/06/11 Page 1 of 4

Food Defence Plan

Revision Issue Date Page:


Position:

Quality Systems Co-ordinator


Approved by:

FOOD DEFENCE PLAN (Global Standard for Food Safety Clause 4.2 & 4.2.1) 1.0 Introduction

To develop a comprehensive program that will minimise the potential for intentional contamination of food products produced at TasteTech Ltd by reducing the likelihood of a malicious attack, reducing the consequences of an attack, protecting TasteTech s reputation whilst offering reassurance to our customers, the authorities (including our certification body) and the public that steps are in place to protect our food products.
Figure 2: Simplified diagram showing the Layers of Food Defence

2.0

Scope

The organisation will produce and maintain an adequate system detailing the requirements of the Food Defence Plan and to ensure that customer, certification body & legal requirements are satisfied.

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PRM020 1 27/06/11 Page 2 of 4

Food Defence Plan

Revision Issue Date Page:


Position:

Quality Systems Co-ordinator


Approved by:

3.0

Responsibility

It is the responsibility of the TACCP Team to ensure that: y The Food Defence Plan is adequately documented. y The Food Defence Plan is managed in terms of self assessment, reporting procedures, access control measures, etc y The Food Defence Plan is periodically reviewed and audited at least once per year or more frequently if the need arises (in the case of an incident for example) The TACCP Team comprises of: y Quality Systems Co-ordinator y Quality and HACCP Leader y Senior Flavourist 4.0 Background

TasteTech is located on a small industrial estate on the outskirts of Bristol. TasteTech manufactures encapsulated flavourings and ingredients for the food industry and abides by the demanding requirements for products that will have immediate contact wit h food for human consumption. There are in excess of 600 live finished products, which are distributed, in liquid and powdered form. TasteTech has high capacity facilities for spray chilling, spray drying, liquid flavouring manufacture, blending and custo m inhouse processes. TasteTech also offers a confidential contract manufacturing service for customer formulations. All raw materials and ingredients are purchased from approved suppliers who are selected against defined criteria and are subject to plann ed review and evaluation. T he raw materials and ingredients are delivered by road to the site where they are checked by QC before being admitted to the site warehouse for storage. Raw materials and ingredients are picked for weighing up prior to processin g, by one of 6 production methods, then packed and stored awaiting despatch. All finished product undergoes organoleptic and, depending on the product, chemical analysis against product specification thus forming part of positive release. Only those products that conform are released. Finished product is released by authorized QC staff ONLY. TasteTech employs the services of approved third party hauliers for the transportation of the finished goods to the customer. TasteTech does not currently use third party storage facilities, however if they are required in the future all necessary checks and approvals will be carried out as needed. The storemen check the condition of delivery vehicles for cleanliness, etc reporting exceptions. The third party hauli er vehicles are also checked for cleanliness, etc.

d Defence Plan

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F g re 2: Simplified flow diagram of process at TasteTec

Goods in

RM Storage

Weighing

Processing

Packing

4.1

The Plan

Ass ss v

abilities

Firstly an assessment of the all areas of the operation at TasteTech was cond cted using the Food Defence Assessment template MF1 . The assessment took in to account the following areas: External & Internal Security arrangements; Storage Security; Security and Goods In & Out; Water Security; Personnel Security; Mail Security; & Basic Crisis Management Procedures. The Plan Once completed the Food Defence Assessment will become the Food Defence Plan showing what is in place and suitable countermeasures are developed and implemented for any gaps/vulnerabilities that have been determined These are subsequently . recorded on MF1 5 Specific Vulnerability Actions. Plan eviews Reviews of the food defence plan will be conducted annually at a minimum but can also be triggered by changes in the TasteTech operation, such as a new product line or change of supplier, expanded customer base; addition of new technology, newly developed or updated procedures or change of food defence coordinator (similar to those reasons the HACCP would be reviewed). The review should answer the following questions: y y y y Are the countermeasures continuing to reduce the risk of intentional contamination in vulnerable areas? Do new products, etc require additional countermeasures to reduce the risk of intentional contamination? Do new or updated procedures require additional countermeasures? Has supplier, customer and employee contact information been updated?

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Finished Goods Storage


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PRM020 1 27/06/11 Page 4 of 4

Food Defence Plan

Revision Issue Date Page:


Position:

Quality Systems Co-ordinator


Approved by:

The Food Defence Plan Review Record QMF134 will be used to track food defence plan reviews. Plan tests A test of the food defence plan is scheduled once a year, as part of the internal audit system. The general purpose of this test is to determine if the countermeasures are reducing the risk of intentional contamination. If the countermeasures are not adequately reducing risk, then new countermeasures will be developed and implemented. Tests that might be used include exercises in m ock tampering, product recall, random food security checks and computer system challenges. Specific areas to be checked include:
y

Entry points check that entry points are locked or secured. Signage Check that signage is still in place and legible. Procedures Conduct random checks for compliance with procedures regarding uniforms and employee personal items. In entory Check inventory log sheets of hazardous materials to see if files are being properly maintained. Visitor logs check that the Visitor log is accurate and up to date.

Evidence of planned tests are recorded as part of the internal audit system . Employee training Management of the food defence plan also includes ongoing employee training. New employees receive basic instruction about their responsibilities in regards to the food defence plan. All employees need to know:
y y y

What type of suspicious individuals or activities should be reported Who they should report suspicious individuals or activities to What each employee s responsibilities are regarding security procedures such as locking up or filing inventory or access log sheets at the end of the day

Records of employee training are kept in the usual manner acco rding to PRM 03.