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A food defense plan is a set of written documents that is based upon food defense principles and incorporates a vulnerability assessment, includes mitigation strategies, and delineates food defense monitoring, corrective action, and verification procedures to be followed.
A Food Defense Program is built upon four (4) major activities -‐ prevention, preparedness, mitigation response and recovery. It requires cross-‐sectoral collaboration among government, food industry, public health systems, academe and the international community.
Food defense is the protection of food products from intentional contamination or adulteration where there is an intent to cause public health harm and/or economic disruption.
National Agriculture and Food Defense Strategy (NAFDS) The National Agriculture and Food Defense Strategy (108) charts a direction for how the federal agencies, in cooperation with SLTT governments and private sector partners, protect the nations food supply against intentional adulteration.
Per the United States Food and Drug Administration (FDA) Web site, under FSMA Frequently Asked Questions (FAQs), Food Defense is the effort to protect the food supply against intentional contamination due to sabotage, terrorism, counterfeiting, or other illegal, intentionally harmful means.
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FD112 Food Code The course builds on the online modules topics including management duties and responsibilities, employee health, food, equipment, water, plumbing, waste, physical facilities, poisonous/toxic materials, compliance and enforcement.
The purpose of a food defense plan is to protect against acts intended to cause harm to the public, consumers or companies from within the manufacturing site. Potential threats range from relatively common tamper hoaxes to less probable terrorist attacks.
The goal of the FDAs final Adulteration (IA) rule (21 CFR 121) is to prevent intentional adulteration, intended to cause wide-scale harm to public health, to include acts of terrorism targeting the food supply.

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