S37 Mitigating Intentional Adulteration: What You Should be Doing Today

Tuesday, August 2, 2016: 8:30 AM-10:00 AM
240 (America's Center - St. Louis)
Primary Contact: Amy Kircher
Organizers: Ryan Newkirk , Tejas Bhatt and Amy Kircher
Convenors: Ryan Newkirk , Amy Kircher and Tejas Bhatt
Throughout history, food has been used as a delivery mechanism to cause catastrophic public health harm. Today this threat remains, as intentional adulteration plots are uncovered with surprising frequency. Due to the nature of the globally distributed and highly integrated food systems, rapid identification of an assault to the system is an ongoing challenge.  Intentional adulteration events and scenarios are of grave concern to the U.S. and global populations as food is one infrastructure that nobody can opt out of.


With the release of the FDA rule on Intentional Adulteration* there are critical elements you should be planning now. This session targets the key activities a food company should be doing now to mitigate against intentional adulteration. This session highlights the critical work that must occur to prepare food companies to detect and mitigate an intentional adulteration event in the food system. Specifically, presenters will highlight the recently released FDA rule on Intentional Adulteration, understanding your supply chain, demonstrate importance of and how to conduct vulnerability assessments, consider reasonably foreseen potential threats, develop you own food defense plan, harden your firm against such attacks and what education/training is necessary to become a qualified individual.

*The FDA rule on Intentional Adulteration is scheduled for release on May 31, 2016


8:30 AM
8:50 AM
9:10 AM
9:30 AM
Tools and Training to Assist You with Food Defense
John Larkin, Food Protection and Defense Institute
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